| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
Seafood, Jewish |
18 |
Servings |
INGREDIENTS
| 1 |
lb |
Whitefish -or- Turbot Fillets, fresh or frozen |
| 1 |
lb |
Pike Fillets, fresh or frozen |
| 2 |
|
Onions, sliced |
| 4 |
c |
Water |
| 2 |
|
Carrots, sliced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground White Pepper |
| 2 |
|
Eggs |
| 1/4 |
c |
Matzo Meal |
INSTRUCTIONS
Defrost the fish, if frozen. Save the head, skin and bones of fish when
filleting. Place them in a large saucepan with the onions, water, carrots,
salt and pepper. Cook over high heat until the fish is ready.
Grind the fish in a food processor. Add the eggs and matzo meal. Mix until
well blended.
Drop balls of the fish mixture into the fish stock. Cover and simmer for 30
minutes.
Remove the cover and continue cooking for 10 minutes longer.
Cool the fish balls and place on a platter or in a bowl. Strain the fish
stock over fish balls. Add the carrots around the fish. Chill Serve with
horseradish.
Serves 18
One Serving of 2 Fish Balls = Calories: 98 Carbohydrates: 2 Protein: 12
Fat: 4 Sodium: 190 Potassium: 20- Cholesterol: 56
Exchange Value: 2 Lean Meat Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“If you want to be a leader, you must serve.”