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Gefilte Fish Terrine, Tri-Color II (P, KLP, TNT)
Source: "Kosher Delicious," from the Maimonides Academy, Los Angeles
Serves: 12

3 loaves frozen gefilte fish
1 (10-ounce) box chopped frozen spinach, defrosted
3 medium carrots, peeled and sliced
Cooking spray

Defrost gefilte fish and spinach in refrigerator. Preheat oven to 375°F. Place each loaf of softened fish in its own medium mixing bowl.

Boil or steam carrots until soft. drain off water and set aside to cool. Process carrots in a food processor until lightly chopped and combine well with one loaf of fish. Combine second loaf of fish with spinach and mix well. Mix third loaf separately.

Spray two glass loaf pans, 5"x9", with cooking spray. Layer spinach mixture at the bottom of each pan. Pat gently to flatten the mixture evenly. add second mixture (plain loaf) on top of the spinach mixture and pat gently to flatten. Layer carrot mixture on top of plain mixture and smooth evenly.

Cut a piece of wax paper and lay directly on top of fish, to prevent burning. Bake at 375°F for 1-1/2 hours. Remove from oven and let cool. Chill overnight.

Remove gefilte fish from loaf pans. Trim off baked edges. Turn each loaf on its side and slice thickly, so the colors do not mix together.

Poster's Notes:
I made this for last Shabbat. It is absolutely gorgeous and tastes good as well. Last week, I used Royal frozen fish but I have used A&B and I like them all. This was sweet. This makes 2 loaf pans. The directions are perfect.

Prepare this recipe 2 days before you plan to serve . On the plate, I used a romaine leaf, the gefilte fish on its side and a dollop of red horseradish

Posted by Omi Cantor

Nutritional Info Per Serving: N/A