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Categories:Viewed: 7 - Published at: 4 years ago
Ingredients
- 3 lbs whitefish
- 1 1/2 lbs pike
- 1 1/2 lbs carp
- (Have fish cleaned and remains bagged separately-eyes removed. Ask your fishman to grind the fish.)
- 6 onions (4 cut into large pieces and 2 ground with carrots)
- 4 carrots (2 cut into large pieces and 2 ground with onion)
- 2 Lemon sliced
- 3 eggs beaten
- Kosher salt
- White pepper
- Nutmeg
- Horseradish
Method
- STOCK*
- 3+ qts water in large pot, boil. Add fish bones, skin head, tail, most of the lemon (retain some to clean your hands at the end), the large pieces of carrots and onion. Salt and pepper liberally. Bring to low roiling simmer while fishballs are prepared.
- STRAIN FISHBROTH BEFORE USE.
- FISHBALLS
- In a large bowl combine ground fish, ground carrot and onion, beaten eggs, 1/2 cup water, 2 tsp. salt 2 tsp. white pepper, 2 tsp. nutmeg. Combine until fluffy (add more water if needed).
- Moisten hands shape mixture into balls (golf ball for Hors'Deuvre, double for appetizer). Carefully drop fishballs into broth. Cover loosely, poach for 20 minutes. Uncover cook another 25 minutes. Loosely add 1 tsp. salt, 1/2 tsp. white pepper and 1/2 tsp. nutmeg over top of fish. Let fish cool in broth.
- Can be served hot or cold.
- Garnish with cooked carrots.
- Serve with horseradish.
