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2 pounds tilapia fillet, ground
Combine all ingredients except fish stock.
Let fish mixture rest for an hour, and then form into three-ounce balls or ovals. Poach gently in fish stock for about five minutes, or until the internal temperature is 165°F.
Cool down. If desired, thicken fish stock with gelatin.
Poster's Notes:
Posted by Jenni Person
Nutritional Info Per Serving: N/A
1 cup onion, grated
3 eggs, beaten
3 ounces matzo meal
Salt, to taste
Black pepper, to taste
Fish stock, to poach
My mom brought this recipe with her (from the New York Jewish Week) and made it for Friday night, it was great!