| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Passover |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Whitefish, filleted |
| 1 1/2 |
lb |
Yellow pike, filleted |
|
|
Fish leavings from whitefish and pike purchased for the recipe |
| 3 |
md |
Onions, divided |
| 3 |
ts |
Salt, divided |
| 1/2 |
ts |
White pepper, divided |
| 2 |
ts |
Sugar, divided, optional |
| 5 1/2 |
c |
Water, divided |
| 3 |
|
Eggs, slightly beaten |
| 1 1/2 |
tb |
Potato starch |
| 1 |
|
Carrot |
INSTRUCTIONS
Make a fish stock using the fish heads, bones and skins. Slice 2 onions
into a deep 3 quart saucepan. Arrange the leavings on the onions. Add 1 1/2
tsp salt, 1/4 tsp pepper, t tsp sugar and 5 cups of water. Bring to a boil.
Prepare the fish patties by grinding the fish fillets together with the
remaining onion. Transfer the grindings to a wooden chopping bowl. Ad the
remaining 1/2 cup of water, the eggs, 1/4 tsp of pepper, 1/1/2 tsp salt,
potato starch and 1 tsp of sugar. Chop all the ingredients very well until
a smooth pastelike mixture is formed. (Note: I do this in the food
processor.)
Wet hands with cold water and form the mixture into 12 patties the size of
golf balls. Drop individually into boiling stock. Add the carrot. Reduce
the heat and simmer for 2 hours in a partially covered saucepan. Cool
slightly. Remove the fish balls and carrot to a platter. Mash the solids in
the stock and strain the stock over the fish. Chill in the refrigerator.
Garnish the fish with sliced carrot and serve with fresh horseradish.
Serves 12 as an appetizer and 4 as a main course.
Posted to rec.food.recipes by yoel@brachot.jct.ac.il on Mar 7, 1994.
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