| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Carrots |
| 2 |
|
Onions |
| 2 |
cn |
Tuna packed in oil |
| 6 |
|
Eggs |
| 1 1/4 |
c |
Matzo meal |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Pepper |
| 1 |
tb |
Salt |
INSTRUCTIONS
From: aring@shani.net
Date: Fri, 26 Jul 96 21:42:34 PDT
I received this recipe from my friend's mother in Rehovot and I will never
make a different type of geilte fish again! It is really tasty.
Using the metal knife of the food processor chop the carrots and onions
until finely chopped. Add the tuna with the oil, and the rest of the
ingredients. Process until well mixed. Refrigerate mixture.
Boil a large pot of water. Add 2 sliced onions to the water and 1/4 cup of
sugar, salt and pepper to taste (it needs to be a bit spicy or the fish
will be tasteless). Form gelite fish shaped balls and add to boiling water.
You can run cold water on your hands if the mixture is a bit sticky. Lower
the flame and cook for 45 minutes to an hour. Remove from water (drain well
using a slotted spoon) and cool. Refrigerate. The taste improves overnight
once it is well chilled so make in advance if you want to serve for
Shabbat.
JEWISH-FOOD digest 283
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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