A first course with a serious wow factor. Even though this terrine is labor-intensive, it's not as fussy and last-minute as quenelles, and its ethereal texture rivals theirs. The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine in a slightly different direction, use a small dice of blanched, peeled carrot in its place. You'll get a delicate crunch instead of a briny pop in the mouth.
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Linda Amster, ed.
This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.
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A first course with a serious wow factor. Even though this terrine is labor-intensive, it's not as fussy and last-minute as quenelles, and its ethereal texture rivals theirs. The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine in a slightly different direction, use a small dice of blanched, peeled carrot in its place. You'll get a delicate crunch instead of a briny pop in the mouth.
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by
skasten
Ingredients: 3 logs frozen gefilte fish, defrosted 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 teaspoon dried dill weed 3 medium size carrots, peeled and grated 1 tablespoon prepared white horseradish Preheat oven to 350' F. ...
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by
Olha
Layer of scallop mixture, with spinach shrimp, scallop and fish mixture, and layer of fish mixture and baked in a water bath. Cooled and served with Herb Mayonnaise.
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by
Marina Chang
Pastel de Pescado Editor's Note: This recipe, introductory text, and author's tips are excerpted from Marina Chang's book Tastes of the Pyrenees. We've also added some tips of our own below. For a complete guide to Basque cuisine, click here. This Basque dish is essentially a fish pâté or pudding, called budíns in Spain. The food writer Pepita Aris notes that there was a "budinmania" when la nueva cocina vasca became popular in the late 1970s and early 1980s. Inspired by la nouvelle cuisine in France, it readily took root in the Basque Country partly due to this region's abundant use of butter and cream, which is unique in Spain. This recipe is based on one by Karlos Arguiñano, talented chef and head of the Academia de Cocina in Zarautz, Spain. Serving this with the "salsa rosa" or the tartar sauce included here, while not part of the ancient recipe, is a contemporary Basque addition.
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Anonymous
Ingredients: 1 onion quartered 1 small carrot 1 tablespoon vegetable oil 3 tablespoons fresh parsley 2 tablespoons fresh dill 1 pound white fish fillets 1/2 pound salmon fillet 2 eggs 1 1/2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 3/4 ...
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