| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Jewish | 12 | Servings | |
INGREDIENTS
| 2 | lb | Fish fillets (pike, carp, whitefish – salmon) (any 3 kinds) |
| 4 | md | Onions |
| 2 | Stalks celery | |
| 4 | ts | Salt |
| 1 | ts | Pepper |
| 1 | qt | Water |
| 3 | Eggs | |
| 3/4 | c | Ice water |
| 3 | tb | Matzo meal |
| 3 | Carrots sliced | |
| 1 | pn | Sugar |
| Paprika |
INSTRUCTIONS
Source: SECOND HELPINGS PLEASE Reserve the head, skin and bones from the fish. Place these trimmings, 3 onions, 2 tsp. salt, the pepper and the sugar, into the quart of water. Simmer about 20 minutes. Grind the fish fillets with the remaining onion. Place in a chopping bowl, add the eggs, ice water, matzo meal and remaining seasonings. Chop mixture until very fine and thoroughly blended. Moisten hands and shape mixture into balls (plum shape) Drop balls into the boiling stock and add carrots and celery. Cover and simmer for 1 1/2 hours . If the stock cooks down too much, add a little water. Cool the fish slightly. Remove to a bowl and strain stock over it, ( discarding trimmings , celery and onion). garnish with the carrot slices. Chill and serve with beet horseradish or hot mustard. **Optional: After removing from kettle, place in roaster, and strain liquid over with the carrots, then sprinkle with paprika. Place in 350* oven for 20 - 30 minutes. This cooks in the flavours. Remove to platter, arranging carrots around or over each ball -- refrigerate and serve cold. Posted to JEWISH-FOOD digest V97 #029 by alotzkar@direct.ca (Al) on Jan 23, 1997.
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