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Fish:
750g (1-1/2-pounds) pickerel or any white fish, ground
150g (5-1/2-ounces) white bread crumbs
3 eggs
1/4 cup white sugar
1 tsp. salt
1/2 tsp. black pepper
1 3" onion, grated or chopped fine

Broth:
Water
1/4 cup sugar
1 tsp. salt
1/2 tsp. black pepper
2 medium carrots, peeled and sliced
1 onion, peeled and sliced

Make Fish:
Mix all fish ingredients well.

Make Broth:
Put all ingredients in a pot and boil.

Assembly:
Form fish mixture into ovals about 3" in diameter drop into the boiling broth. Reduce heat and simmer for two hours or more with cover open a tiny bit.

If needed, add a little hot water. When cooked, cool and separate fish from broth.

Serve cold with a little broth, challah, and horseradish.

If heads and bones and skins are used for the broth the broth will jell sometime and will be tastier.

Poster's Notes:
Try this recipe you will love it.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A