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Ingredientes
- 1 1/2 x onions coarsely diced, reserve peels
- 1 x carrot thinly sliced
- 1/2 c. sliced celery tops
- 1 lb fish bones Skin and head from fileted whitefish see * Note Salt to taste Freshly-grnd black pepper to taste Cool water as needed
- 3 1/2 lb whitefish, and pike fileted about the size of 1 whitefish
- 1 x onion thinly sliced
- 2 x carrots peeled, and thinly sliced
- 2 x celery stalks sliced
- 2 x Large eggs
- 1/2 c. matzo meal
- 1/4 c. cool water Coarse salt to taste Freshly-grnd black pepper to taste Fish roe (optional) Lettuce Sliced cucumbers Horseradish sauce
Direcciones
- * Note: If possible, buy whole whitefish. Have it boned and wrap the bones, heads and skin separately, for the fish broth. If you're lucky, you may find roe inside the fish, or possibly you can purchase the roe, poach it with the fish balls, and serve separately.
- For the Fish Broth: In a large pot, place the onions, onion peels, carrot, celery tops, fish bones, heads and skin, and salt and pepper. Add in water to cover and bring to a boil. Simmer for about 1 hour, adding additional water if needed. When the broth is flavorful, strain out the fish bones and vegetables and throw away. Keep the broth hot.
- For Assembly: In a meat grinder, grind the fish with the onion, carrot and celery. Put through the grinder again. Place the grnd mix in a large wooden chopping bowl and blend with the Large eggs and matzo meal. Using a hand chopper, chop the fish mix, adding the water gradually with 1 Tbsp. salt and 2 tsp. pepper as you chop. (Mix should be soft and light to the touch.)
- Wet your hands with cool water and shape the fish mix into oval balls. Bring the broth to a boil over high heat, and place the fish balls in the broth. Cover, reduce the heat to medium-high, and cook till the fish is tender, about 1 hour; don't overcook. Cold, transfer to a shallow glass bowl, cover with plastic wrap and foil, and chill about 2 hrs.
- To serve, arrange a lettuce leaf on each plate; top with fish and garnish with cucumbers and horseradish sauce.
- Makes about 50 fish balls.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 8 servings | |
| Calories 254 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 2062mg | 86% |
| Potassium 989mg | 28% |
| Total Carbs 5.2g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.53g | 2% |
| Protein 48.58g | 78% |
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