Fish Fillets [pike, carp and white fish]
- 4 medium
- 4 tsp
- 1 tsp
- 1 qt
- 3 eggs
- 1/4 cup
of cold ice water
- 3 tbsp
head, skin and bones from the fish. Place
these trimmings, 3 onions, 2 tsp, salt and
pepper into the quart of water, Simmer
about 2 minutes. Grind the fish
fillets with the remaining onion.
Place in a chopping bowl, add the eggs, ice
water, matzo meal and remaining seasonings.
Chop mixture until very fine and thoroughly
blended. Moisten hands and shape
mixture into balls
into the boiling stock abd add carrots.
Cover and simmer for 1 1/2 hours. If
the stock cooks down too much, add a little
water. Cool the fish slightly, and
serve with horseradish.