Ingredients 1 kg of minced carp 1 kg of minced trout 1 kg minced white fish 1 backbone (Economic option: only hake or white fish) 2 onions quartered 1 kg of grated or minced onion 1/2 kg of carrot grated and processed 2 sliced carrots to garnish 2 tbsp salt 1 tbsp pepper 3 garlic cloves, minced 1 tbsp sugar 7 eggs (2 x kilo plus one as a gift) 1/2 kg of matzo meal saffron
Directions: bring a pot full of water to a boil with the backbone, the quartered onions, the onion peels and the sliced carrots. Salt, pepper and saffron process the fish with the processed onions and carrots. Put in a deep bowl. Add the eggs one by one, salt, pepper and sugar.Process again. And little by little add the matzah meal, until you get a homogeneous paste. Option 1: Assemble fish balls and put them in the fish broth over low heat for 3 hours. Drain and serve hot option 2: line a baking dish with parchment paper and form fish loaves. Brush with oil and paprika. Bake for 1 hour and a half over low heat. Serve hot or cold. option 3: assemble meatballs and fry them in hot oil
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