Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Fish fillets

  2. (whitefish and pike, 1 1/2 lbs ea)

  3. 4 Bermuda onions - (abt 2 lbs) - peeled, diced (medium)

  4. 3 tablespoons 45ml Vegetable or canola oil

  5. 4 tablespoons 60ml Eggs (large)

  6. 2 cups 474ml Cold water

  7. 6 tablespoons 90ml Matzah meal

  8. 1 tablespoon 15ml Salt - or to taste

  9. 2 teaspoons 10ml Freshly-ground white pepper

  10. 2 tablespoons 30ml Sugar

  11. 2 tablespoons 30ml Carrots - peeled (large)

  12. Parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Have your fish store grind the fillets or grind them yourself in a food processor or meat grinder. Do not puree but fine grind.

  2. Saute the diced onions in the oil until soft and transparent but not brown. Cool. In the bowl of an electric mixer place fish, onions, eggs, water, matzah meal, salt, white pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots and mix well.

  3. Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger pan filled with 2 inches of water. Cover with aluminum foil and continue baking for 1 hour or until the center is solid.

  4. Cool for 5 minutes and then invert onto a flat serving plate. Refrigerate for several hours or overnight.

  5. Slice as you would for a torte and serve as an appetizer, garnish with parsley.

  6. This recipe yields 20 appetizer servings.


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