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Gefilte Fish, Hungarian Savory (P, KLP, TNT)
Source: Self
Yield: 80 balls

30 lbs. fish (15 lbs. redfish, 15 lbs. drum)
14 yellow onions (8 will be ground into the fish, 3 will go in each pot of the broth)
15 eggs
4-1/2 cups matzo meal
8 carrots
8 potatoes
White pepper

You will need two very large pots and an electric grinder.

Fillet fish, remove skin, save bones and heads, have heads cut in half and eyes removed (YUCK) and discarded. Keep the fish and bones separate and very cold.

In two very large pots divide the fish bones and heads and fill pot up to 1/3 full of water. Add 3 onions cut in large chunks, 4 carrots cut in disks, and 4 potatoes cut in half to each pot. Add 4 tablespoons salt and 1 tablespoon white pepper to each pot and bring to boil. Skim off "foam" lower heat and simmer 1-1/2 to 2 hours covered.

Cut fish fillets into strips and cut 8 onions into strips and alternate the two during grinding. Grind all this on the smallest (finest) setting. Regrind the fish and onion mixture a second time.

Add to ground fish 15 eggs, 4 tablespoons salt, 2 tablespoons white pepper, the matzo meal (you may need more), and mix well. You will want a consistency that will hold together well, like a light fluffy meatball but add any extra matzo meal you think you need in very small quantities...(you can always add, but you can't take it out).

After broth has cooked, strain the broth very well and discard the bones. Save the carrots if you wish for decoration. Save the potatoes separately, you can serve them with the fish, or they are wonderful hot right out of the pot...(used to be my Bubbie's favorite treat).

Bring broth to a boil again. Form balls and gently put them in the boiling broth. Once all the balls are added to the two pots, bring the broth back to a boil then lower the heat and cook the balls covered in the simmering broth for 1-1/2 to 2 hours depending on the size of the balls. Usually when I roll the balls, they are oval in shape and about 2" in length. They will puff up in size a little as they cook.

Once they are done, refrigerate them ASAP...with some of the broth, as the broth cools it will thicken and gel.

Posted by Shira Shayna

Nutritional Info Per Serving: N/A