Gefilte Fish Loaf with Beet-Horseradish Cream
- 2 Tbs. olive oil
- 3 carrots, peeled and finely chopped
- 2 leeks, white and light green portions, rinsed
and finely chopped
- 3 eggs
- 1/4 cup matzo meal
- 3/4 cup chicken or fish stock or water
- 1 1/2 lb. finely ground whitefish or a mixture
of whitefish and pike
- 2 tsp. salt
- 3/4 tsp. freshly ground white pepper
- 1/2 tsp. sugar
- Juice of 1/2 lime
- 1/4 tsp. paprika
- 1 jar (5 oz.) prepared kosher horseradish cream
- 2 canned whole beets
- Lemon slices for garnish
- Fresh flat-leaf parsley sprigs for garnish
8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick cooking spray.
In a fry pan over medium heat, warm the olive oil. Add the carrots and leeks and cook, stirring, until softened, 5 to 7 minutes. Remove from the heat and let cool for 10 minutes.
In the bowl of an electric mixer fitted with the flat beater, combine the eggs and matzo meal and beat on medium speed for about 1 minute. Add the stock, fish, carrot-leek mixture, salt, white pepper and sugar and beat until well blended.
Pour the mixture into the prepared pan and smooth the top with a spatula. Drizzle the lime juice over the top and sprinkle with the paprika. Bake until a wooden skewer inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool to room temperature, then cover the pan with aluminum foil and refrigerate overnight.
Meanwhile, in a food processor fitted with the metal blade, combine the horseradish cream and beets and process until pureed. Transfer to a small bowl, cover and refrigerate until ready to serve.
Invert the loaf onto a platter and lift off the pan. Garnish with lemon slices and parsley and accompany with the beet-horseradish cream. Cut into slices and serve. Serves 8 to 10.
Make-Ahead Tip: The loaf can be made 2 days ahead, covered and refrigerated.
Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).