- 4 lbs of fish fillets (whitefish, pike or other water fish, use two varieties if possible)
- Head and skin of fish
- 5 onions
- 4 tsps of salt
- 1 ½ tsp of white pepper
- 1tsp sugar
- 2 eggs beaten
- 5 ½ cups of water
- 3 tbsp of cracker or matzo meal
- 2 carrots peeled and sliced
Ok, grind the fish and 1 onion in a food chopper
Place in a wooden bowl
Add, 2 tsp of the salt, ¾ tsp of pepper, the sugar, eggs, ½ cup of the water and the cracker meal. Chop until fine in texture and well blended.
Place the fish head and skin in a deep saucepan. Slice the remaining onions and place over them. Add the carrots, remaining water and remaining salt and pepper. Bring to an active boil. Shape the chopped fish into 2-inch balls between wet hands. Carefully drop them into the saucepan. Cover and cook over low heat for 1 ½ hrs. Shake the saucepan frequently. Correct seasoning.
Remove the fish balls carefully. Strain the stock into a separate bowl and chill until jellied. Serve the cold fish and the jelly with fresh horseradish. Or go and buy gefilte fish by manischewitz in the store!