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- 2 pounds whitefish
- 2 pounds pike
- 2 pounds winter carp
- 5 onions
- 2 quarts water
- 4 teaspoons salt
- 1 ½ teaspoons pepper
- 3 eggs
- ¾ cup ice water
- ½ teaspoon sugar
- 3 tablespoons matzo or cracker meal
- 3 carrots, sliced
Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh water fish although this combination is most popular.
Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper.
Cook over high heat while preparing the fish.
Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls.
Carefully drop into the fish stock. Add the carrots. Cover loosely and cook for the last half hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.
You can serve 12 people generously but the fish keeps for a few days.