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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 1 1/2 lb pike
- 1 1/2 lb whitefish
- boned and skinned, or 3 lb 2 oz of each before boning.
- Save heads and bones
- 2 carrots
- 2 onions
- 1 t salt
- 1/2 t pepper
- 4 c water
- 1 large onion
- 2 eggs
- 2T matzo meal
- 1/4 c water
- 1 1/2 tsalt
- 1/2 t pepper
Method
- Put heads and bones in large pot w/carrots and onions and rest of ingredients except large onion and ground fish.
- Bring to a boil, skim lightly and turn off heat.
- Grind fish; grind again with the large onion
- Combine ground fish and rest of ingredients with wire whisk and mix well. Shape into 15 oval balls. Bring broth to a simmer and place balls carefully into pot. Cook on very low heat, covered for 1 1/2 hours.
- Cool slightly and remove fish balls. Strain liquid and reduce slightly. Refrigerate fish and liquid, covered. Serve garnished with boiled carrot slices and parsley with horseradish on the side.
