Boiled Gefilte Fish Balls

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

Method

1. Before you get going with this dish it is advisable to wash the fish thoroughly and then salt it and leave it 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!

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