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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **FISH**

  3. 2 pounds fish fillets

  4. (pickerel & whitefish or pike)

  5. 1/3 cup oil

  6. 5 large eggs

  7. 2 tablespoons matzo meal

  8. 1/2 cup water

  9. 1 1/2 teaspoons salt -- to taste

  10. 1/2 teaspoon pepper -- to taste

  11. 1 small onion

  12. **FISH STOCK**

  13. 1 head -- skin, bones from

  14. -- fish, if available

  15. 2 stalks celery -- cut in half

  16. 2 carrots -- cut in half

  17. 1 large onion -- cut in half

  18. 6 cups cold water -- approximately

  19. 1 tablespoon margarine

  20. 1 teaspoon sugar

  21. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  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.

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