Yield: 1 servings
|1 \N||Buffalo; (or other fatty fis|
|1 \N||Walleye pike ---broth-----|
|4 \N||Onions; cut in half|
|4 \N||Celery stalks; including lea|
|\N \N||Fish bones and skin ---fish balls-----|
|2 larges||Onions; coarsely ground|
|1 teaspoon||Sugar; (optional)|
|1 teaspoon||White pepper|
|\N \N||Salt; to taste|
|¼ cup||Matzo meal; approximately|
|½ cup||Extremely cold water; * see|
Recipe by: maury@... (Maurine Neiberg) NOTES: Have the fish market fillet them and give you the bones and skin for broth.
At this time of year the fish market will probably grind the fish for you too, which is an enormous time saver.
Fish fillets ground through a meat grinder. Sometimes the fish market will do this for you. Food processors do not work well for this. The texture is wrong, too mushy.)
* put in freezer, but make sure there's no ice in it.
Broth: Put above ingredients in the largest pot you own and cover it with water. Bring to a boil and simmer for 2-3 hours. This should make a fairly rich stock.
In a wooden bowl, using a round bladed chopper chop ground fish and ground onions. Use a turning motion, working as much air in a possible. (This is where the visual aids come in handy.) Chop for about 10 minutes. Add matzo meal and spices and keep chopping using the same motions (about 5 more minutes). Beat egg whites until frothy (not stiff) and pour over the fish mixture. Beat egg yolks well, add the very cold water and pour over fish mixture. DO NOT MIX. Chop the mixture, adding more air, until eggs are well worked in.
Strain fish broth and bring back to a gentle simmer. Make balls of the fish mixture (handle as little as possible) and drop gentley in broth. Peel and slice carrots into ¼ inch rounds and add to broth. Partially cover and simmer for about 2 hours. Turn the balls occasionally if there are too many for them to turn on their own.
When cooked, remove fish balls and place in a single layer in storage containers. Remove carrot slices from broth and put one carrot on each fish ball. Refrigerate.
Bring fish broth to a boil and boil lightly for about 3 hours, or until reduced to ⅓ - ½ of its original volume. Pour reduces broth over fish balls and refrigerate until cold and broth has jelled. Serve cold with horse raddish.
Serves about 20 people with leftovers.