| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
lb |
Ground fish, should be a mixture of pike and white fish, or carp. Fish store to remove eyes and blood from fish. |
| 5 |
|
Salt, half in pot half in fish |
| 2 3/4 |
|
White pepper |
| 4 |
lg |
Onions |
| 3 1/2 |
|
Carrots, sliced |
| 6 |
|
Eggs |
| 1/2 |
c |
Ice water |
| 1/3 |
c |
Matzo meal |
INSTRUCTIONS
Wash the heads and remove the eyes; wash the bones and remove the blood.
Use the largest kettle you have. Put bones and heads of fish into the
kettle, half the salt, half the pepper, 2(3) of the onions (sliced) and the
carrots. Bring to a boil with just enough water to barely cover the stuff.
Put ground fish into mixer bowl and add remaining salt, pepper, and
remaining onion (grated), eggs, 1/2 cup ice water and the matzo meal. Beat
until well blended and light.
Form into balls using 1/3 cup of the mixture for each ball. (put hands
into ice water every second or third ball) Drop into the boiling water and
cook, covered, for about 1 1/2 hours. Remove after cooked into a large
pan. Strain juice over the fish balls, decorate with cooked carrot slices
and chill. for 8 lbs. increase ice water by 2 tbs. Do not increase matzo
meal. Can mix salt, pepper right into the matza meal.
10 pulses each batch, then chop. Last time I made it I didn't bother to
chop, only used the food processor and the fist was just fine.
Posted to JEWISH-FOOD digest V96 #78
Date: Thu, 14 Nov 1996 09:33:46 -0400 (EDT)
From: cabaron@JTSA.EDU
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