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Stock:
Fish:
Directions:
Have your fish store grind the fillets or grind them yourself. If you grind the fish yourself, add the challah and onion-alternating with the fish. I then place the ground fish in a food processor and process for about two minute to "fluff" the fish. Do not puree! Add water if the fish is too "stiff."
In the bowl of an electric mixer place fish mixture, eggs, salt, white pepper, and sugar. The fish should taste peppery.
Beat at medium speed for 5 minutes. With wet hands, place about 1/2 to 1 cup of the fish mixture in your hands and shape into an oval.
Drop each oval into the simmering stock. Cover and simmer in the pot for 1 hour; then move the cover slightly to the side and simmer for another two hours.
Place the fish balls in a bowl; cover with stock and carrots. Some people eat the head and bones.
Chill several hours. To serve, place a fish ball over lettuce with a piece of carrot on the top.
Poster's Notes:
Posted by Tavia
Nutritional Info Per Serving: N/A
Bones, heads, and skin from the fish
3 quarts water
4 large carrots, peeled and slices about 1/2"
1 cup celery, sliced to 1/2"
1/2 cup parsnips, sliced 1/2"
2 onions, sliced
1 tablespoon salt
2 pounds yellow pike
2 pounds white fish
1 large onion
4 slices challah
white pepper
salt
4 eggs
1 tablespoon sugar or substitute
In an enamel pot bring all stock ingredients to a boil and simmer. You can place the bones, skin, and heads in cheesecloth and tie.
Both of my parents were in the wholesale fish business, so this recipe is my mom's best--may she rest in peace. She would make her gefilte fish to sell at charity events. When confronted with why it was so good she always said "What do you expect when you sleep with the fishman!" Her big "trick" was the enamel pot. She said nothing works better! The fish is best with HOMEMADE Horseradish! I hope you enjoy it!