| 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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