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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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Here is a recipe I found way back in an old looseleaf cookbook. The recipe was given to me by a Jewish friend, now long since gone. I have not made them but I have tasted her's and they were wonderful. I can not vouch for the authenticity of the recipe just the source. Ingredients:
2 -3 lbs fish scraps (bones, heads gills removed, skin from carp or other white fish) |
3 cups sliced onions |
3 lbs carp or 3 lbs other fresh water white fish fillets |
3 eggs, beaten just a little bit |
2 tablespoons matzo meal or 2 tablespoons some cracker meal |
water |
salt and pepper |
3 cups peeled carrots, cut into chunks |
prepared horseradish, to serve |
Directions:
1. Cover the fish scraps, in a large pot with water- about 4 inches above the scraps.
2. add apprx 1/3 onions, bring to a boil & reduce heat, cook for 45 minutes, Strain out the fish scraps.
3. If you have a food processor that's good- put in the raw fish filets and remaining onions, go on-off until coarsely chopped, don't overdo it.
4. Add eggs lightly beaten, a bit at a time & go on after each addition.
5. Add Matzo meal and 1/2 cup of water.
6. Process, the mixture should be light, smooth and the consistency almost fluffy If it looks too dry add a little more water- just a bit at a time.
7. Season well with salt & pepper.
8. Drop the carrots into the fish stock.
9. Wet your hands and shape the fish mixture into oval balls like an egg and gently lower them into the simmering stock, put them all in the pot.
10. They are happy being crowded in.
11. Cover the pot and simmer for 1 1/2 hours.
12. Let the fish balls cool in the liquid when cooled remove fish balls & carrots to a platter.
13. Reduce stock to about 2 cups.
14. Strain stock over the fish balls cover and refrigerate.
15. Remove Fishballs 30 minutes before serving from the fridger.
16. Serve with some of the fish jelly a carrot piece and plenty of horseradish.
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