Carrot And Spinach Gefilte Fish Terrine
- Duration
- Cook Time
- Prep Time
- 12 servings ServingsServings
Ingredients
- 3 loaves frozen gefilte fish
- 1 box chopped frozen spinach, defrosted (10-ounce)
- 3 medium carrots, peeled and sliced
- Cooking spray
Preparation
- Defrost gefilte fish and spinach in refrigerator. Preheat oven to 375.
- 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.
- 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.
- 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 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.
Source: "Kosher Delicious," from the Maimonides Academy, Los Angeles