| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Fish, Passover | 1 | Servings | |
INGREDIENTS
| 3 | lb | Whitefish |
| 3 | lb | Pike |
| 5 | md | Onion; sliced |
| 1 | Carrot; sliced | |
| 1 | md | Onion; grated |
| 1 | Carrot; grated | |
| 1 | ts | Pepper |
| 1 1/2 | tb | Salt |
| 1 | tb | Salt |
| 6 | Eggs | |
| 2 | tb | Matzo meal |
INSTRUCTIONS
Recipe by: Rebecca and Pearl Chodosh Use whole fish if possible. Fish should be scaled and gutted. Cut into large pieces and wash insides. Cut off heads and tails and reserve. Separate fish meat from bones and skin, reserving both separately. Line bottom of pan with sliced onions and carrot. Then place bones and skin. Cover with cold water. Add 1/2 tsp pepper and 1 TB salt. Bring to a boil. Meanwhile, combine fish with grated carrot and onion. Put through grinder twice. If desired, put plain grated carrot through grinder at end to clean grinder. Add 1/2 tsp pepper and 1 1/2 TB salt. Beat eggs well and mix with ground fish, add matzo meal. If using heads, fill with ground fish. Form remaining fish into balls. Place on top of boiling onion mixture. Top with tails. Cover and simmer about 2 hours. Shake pot occasionally to keep from sticking. Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29, 1999
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