Return to Main Recipes Page/Return to Home Page
Fish:
Broth:
Cut off the fish heads. Grind the whole fish with the bones.
Add onions, eggs, sugar, bread crumbs/matzo meal, and seasoning and grind again, preferably in a meat grinder (using the food processor gives a mushier mixture). Form into large patties.
To make the broth, mix all ingredients in a big pot and bring to a boil.
Carefully add the patties, adding water if broth doesn't cover the fish. Cover the pot, lower heat and simmer for about 2-1/2 hours. Adding the fish heads to the broth makes it more gelatinous.
Drain and reserve broth and carrots, top each patty with a slice of carrot and chill. Serve cold with a ladleful of broth and lots of good chrain (horseradish relish) (click here for one of the recipes in Condiments).
Poster's Notes:
Posted by Tsippi Jelingold
Nutritional Info Per Serving: N/A
1 kilo whole carp
3-4 medium onions
3 hard-boiled eggs
3 fresh eggs
1/4 cup sugar
3 tbsp. bread crumbs or matzo meal
1 tsp. salt
1/2 tsp. black pepper
6 cups water
1/4 cup sugar
1 tbsp. salt
1 tsp. white pepper
2 medium onion, sliced
2-3 carrots, sliced
To actually make stuffed fish, use an additional whole carp cut into 1" slices. Fill each slice with a patty and cook it in the broth the same way.