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Ingredientes
- 2 lb Fish fillets (pike, carp, whitefish - salmon) (any 3 kinds)
- 4 med Onions
- 2 stalk celery
- 4 tsp Salt
- 1 tsp Pepper
- 1 quart Water
- 3 x Large eggs
- 3/4 c. Ice water
- 3 Tbsp. Matzo meal
- 3 x Carrots sliced
- 1 pch Sugar Paprika
Direcciones
- Reserve the head, skin and bones from the fish. Place these trimmings, 3 onions, 2 teaspoon salt, the pepper and the sugar, into the qt of water.
- Simmer about 20 min. Grind the fish fillets with the remaining onion.
- Place in a chopping bowl, add in the Large eggs, ice water, matzo meal and remaining seasonings. Chop mix till very fine and thoroughly blended. Moisten hands and shape mix into balls (plum shape)
- Drop balls into the boiling stock and add in carrots and celery. Cover and simmer for 1 1/2 hrs . If the stock cooks down too much, add in a little water. Cold the fish slightly. Remove to a bowl and strain stock over it, ( discarding trimmings , celery and onion). garnish with the carrot slices.
- Refrigerateand serve with beet horseradish or possibly warm mustard.
- **Optional: After removing from kettle, place in roaster, and strain liquid over with the carrots, then sprinkle with paprika. Place in 350* oven for 20 - 30 min. This cooks in the flavours. Remove to platter, arranging carrots around or possibly over each ball - chill and serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 12 servings | |
| Calories 113 | |
| Calories from Fat 28 | 25% |
| Total Fat 3.13g | 4% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 875mg | 36% |
| Potassium 382mg | 11% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.25g | 2% |
| Protein 15.71g | 25% |
