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5 pound fish, equal amounts; pike, carp, etc.
You can have the fish man grind the fish, but in my house it was always chopped in a LARGE wooden bowl with a hock meisser. I still have both.
The next thing you want to do is to make the fish stock. In a large kettle: heads, bones, and trimmings of fish, 3 onions, sliced, 1 celery stalk, sliced, 2 large carrots, sliced, water to cover, salt to taste, white pepper to taste, Bring to boil.
While this is simmering prepare the fish with the other ingredients. ZAP in the food processor, an onion and the 4 eggs. Add mixture to the ground fish, about 2 tbs. matzo meal, salt and white pepper to taste, maybe 1/4 cup water.
Shape fish mixture into balls. Take another stock pot and layer the beets on the bottom, add some sliced carrots, onions, then fish balls. Repeat with everything but the beets. end with some carrots. Pour the broth from the OTHER kettle over the fish. Simmer, covered for 2 hours.
When cool, remove fish balls to platter and garnish with sliced cooked carrots. Strain broth and chill. Serve with jellied fish broth and fresh ground horseradish.
Poster's Notes:
I have never served it with anything but plain freshly grated horseradish.
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
3 onions, sliced
celery stalk, sliced
3 large carrots, sliced
water, to cover
salt, to taste
white pepper, to taste
4 eggs
2 tablespoons matzo meal, if needed
1/4 cup water
1 bunch beets, sliced (optional)
The beets are unusual but my Mom and Bubbe ALWAYS used them. They do two things, keep the fish from 'catching' on the bottom and give the broth a ruby red color, but not the fish, they remain white.