GEFILTE FISH (FISH BALLS)

GEFILTE FISH (FISH BALLS) image

Yield 18 balls

Number Of Ingredients 17

2 lbs. fillet (white fish, pike and carp)
2 medium carrots
1 medium parsnip
1 large onion
4 eggs
1/2 - 3/4 c. matzoh meal
2 T salt
1/4 tsp. white pepper
6 T cold water
4 lbs. fish bones
1 large carrot, peeled, sliced
1 large onion, peeled, sliced
Cold water
1 tsp. sugar
2 tsp. salt
12 whole peppercorns
Red or white horseradish

Steps:

1. Grind fish with fine blade of meat grinder (or have fish monger grind). Grind the 2 medium carrots, parsnip and onion. Mix with fish. 2. Using a mixer, mix at medium speed, adding one egg at a time. Add 2 tablespoons salt, pepper and matzoh meal, plus the cold water. Use enough matzoh meal to make mixture fairly firm. It will become firmer when cold. Place in refrigerator for at least 1 hour before forming balls. 3. In the meantime, put fish bones, carrot, onion and cold water to cover in a large pot. Add sugar, 2 teaspoons salt and peppercorns. Bring to a boil. Skim off residue and discard. Simmer for 20 minutes. Remove bones. 4. When fish mixture is cold enough, form 2" oval balls, wetting palms of the hands after each to keep from sticking to your hands. Place balls in the boiling broth, lower heat to simmer and cook, covered, for 1 hour. 7. Remove balls and place in a shallow pan. Strain fish broth over covering balls completely. Place slices of the cooked carrots on top of each ball. Refrigerate until ready to serve with the horseradish.