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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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As said in the SHMALTS recipe, The Jews of eastern Europe had to utilise everything they had. Fish was considered poor man's food , but even so, they used everything including the head and bones. Read more . It is actually the bones that give the sauce its jelly like texture. This is a staple dish in Jewish homes around the world for sabbath and festivals. Just like the BOBBA , (grandmother), made it Ingredients:
1 large fresh minced carp (not frozen). remember: this is the traditional recipe. remove head and bones for the sauce. |
1 large chopped onion |
2 teaspoons of salt |
2 tablespoons of sugar. ( yes! you read it right). |
2 teaspoons of pepper. |
3 eggs |
3-4 spoons of matzoh meal . if you can't find it, use bread crumbs |
for the sauce |
remove the head and bones of the carp, (or ask your butcher or fishmonger to do it for you ). |
1 large sliced onion. |
1 teaspoon of salt. |
2 sliced carrots. |
1 tablespoon of sugar. |
1/4 teaspoon of black pepper. |
1 1/2 liters of water |
Directions:
1. Put all the ingredient for the sauce into a pot.(including head and bones)
2. Bring to the boil.
3. Set flame down to low
4. Meantime! mix well all the other ingredients .It should form a cement like texture. Control texture by using more or less Matsoh meal
5. Form round patties from the mixture and place in pot with the sauce.
6. Cover pot and cook for about 1 1/2 hr's
7. Let everything cool down and refrigerate.
8. Serve cold with a slice of carrot on each patty.
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