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1 lb Whitefish -or- Turbot Fillets, fresh or frozen
1 lb Pike Fillets, fresh or frozen
2 Onions, sliced
4 c Water
2 Carrots, sliced
1 ts Salt
1/2 ts Ground White Pepper
1/4 c Matzo Meal
Defrost the fish, if frozen. Save the head, skin and bones of fish
when filleting. Place them in a large saucepan with the onions,
water, carrots, salt and pepper. Cook over high heat until the fish
Grind the fish in a food processor. Add the eggs and matzo meal. Mix
until well blended.
Drop balls of the fish mixture into the fish stock. Cover and simmer
Remove the cover and continue cooking for 10 minutes longer.
Cool the fish balls and place on a platter or in a bowl. Strain the
fish stock over fish balls. Add the carrots around the fish. Chill
Serve with horseradish.