450 g fillet of hake coarsely minced
250 g fillet of haddock coarsely minced
225 g fillet of cod coarsely minced
50 g onion
2 eggs
25 g ground almonds (optional)
50 g medium matzo meal
50 g chopped parsley
600 ml fish stock
75 g sliced carrot
50 g sliced onion
25 g sugar
salt
250 g fillet of haddock coarsely minced
225 g fillet of cod coarsely minced
50 g onion
2 eggs
25 g ground almonds (optional)
50 g medium matzo meal
50 g chopped parsley
600 ml fish stock
75 g sliced carrot
50 g sliced onion
25 g sugar
salt
method
1. Place the mixed minced fish into a basin, add the eggs, ground almonds, matzo meal, chopped parsley and seasoning, mix well and place in the refrigerator to chill. Mould the mixture into 20 balls.
2. Boil the fish stock and add the sliced carrot and onion, sugar and salt.
3. Place the fish balls into the stock and simmer, covered with a lid for 30 minutes.
4. Remove the lid and simmer to reduce the liquor.
5. Place the balls into a dish, cover with some of the strained liquor, garnish with the carrot and chill. Serve with the jellied liquor, accompanied by chollah or matzo.
2. Boil the fish stock and add the sliced carrot and onion, sugar and salt.
3. Place the fish balls into the stock and simmer, covered with a lid for 30 minutes.
4. Remove the lid and simmer to reduce the liquor.
5. Place the balls into a dish, cover with some of the strained liquor, garnish with the carrot and chill. Serve with the jellied liquor, accompanied by chollah or matzo.
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