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" A very traditional meal over Pesach - my dad loves them and so does my husband "

This recipe belongs to 'Passover (Pesach)'

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Boiled Gefilte Fish Balls

Added on Tue Apr 1 2008

Views 339

The Basics

• Dish: Main Course
• cuisine: Jewish
• Serves: 6
• Prep Time: 0hrs 15 mins
• Cooking Time: 2hrs 30 mins

Ingredients

• 1 Lb  Haddock Fillet Skinned
• 1Lb Cod Fillet Skinned
• 1 Medium Onion
• 2 Eggs
• 2 Tsp Salt
• Pinch White Pepper
• 2 Tsp Sugar
• 1 Tbsp Oil
• 2 oz Medium Matzah Meal
•  Stock
• 1 Cleaned Haddock or Hake Head
•  Fish Skin and Bones
• 2 Level Tsp Salt
•  Water to cover bones
• 1 Medium Onion (thinly sliced
• 2 Medium Carrots !/4 " Slices
• 2 Level Tsp Sugar

Method

1. Wash and salt fish and leave to drain.

2. Peel and chop onion into 1" chunks. Put into food processor with the eggs seasoning and oil. Process until mixture is a smooth paste

3. Pour into large bowl add matzah meal stir and leave to swell.

4. Cut fish into 1" chunks and put into the food processor half at a time. Process for 5 seconds until the fish is finely chopped.

5. Add to matzah meal puree and blend by hand.

6. The mixture should be firm enough to shape into a ball about the size of a small apple. If not firm enough add a little more meal if too firm add a little water.

For the Fish Stock

1. Simmer the head, skin and bones with the salt and enough cold water to cover for 30 mins.

2. Remove the skin and bones only and add the onion, carrots, sugar and balls of fish.

3. Bring to the boil, turn down the heat, cover the pan and simmer for 1hr 30 mins.

4. Uncover and simmer for a further 30 mins to concentrate the stock.

5. Lift out the fish balls and place on a platter, topping each one with a slice of carrot.

6. Strain stock then pour over fish.

7. Leave to cool and chill overnight.

8. Serve with a dollop of chraine

mmmm delicious