Recipe By : Carole Walberg's Mother
Serving Size : 12 Preparation Time :3:00
Categories : Fish Jewish
Passover
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fish:
2 Pounds Fish Fillets
(Pickerel & Whitefish Or Pike)
1/3 Cup Oil
5 Large Eggs
2 Tablespoons Matzo Meal
1/2 Cup Water
1 1/2 Teaspoons Salt -- To Taste
1/2 Teaspoon Pepper -- To Taste
1 Teaspoon Sugar
1 Small Onion
Fish Stock:
Head, Skin, Bones From Fish -- If Available
2 Stalks Celery -- Cut In Half
2 Carrots -- Cut In Half
1 Large Onion -- Cut In Half
6 Cups Cold Water -- Approximately
1 Tablespoon Margarine
1 Teaspoon Sugar
1 Teaspoon Salt
1. Fish: Salt fish fillets. Let stand for approximately 15 minutes. Rinse
fillets. Grind fish and onion using processor or meat grinder. Add
seasonings, water, oil, eggs, and matzo meal to fish-onion mixture. Mix
well. Shape into patties and fry in hot oil until nicely browned.
Patties are easily shaped if hands are moistened with cold water.
2. Stock: Place fish patties and vegetables in bottom of large stock pot.
(Add fish bones, etc. if available). Add water to cover fish. Add
seasonings and margarine. Cover and simmer for about 2 hours. If
desired, fish may be made into patties and then frozen before the
simmering. Carefully remove fish from stock and arrange on platter with
vegetables around the fish. Serve hot or cold with horseradish.
