Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-ELAINE RADIS BGMB90B 4 Eggs
5 lb Fish; equal amounts 2 tb Matzo meal
-pike, carp, etc 1 Salt to taste
3 Onions; sliced 1 White pepper to taste
Celery stalk; sliced 1/4 c Water
3 Large carrots; sliced Carrots; sliced for pan
1 -Water; to cover Onions; sliced for pan
1 -Salt; to taste 1 bn Beets; sliced (optional)
1 White pepper; to taste

Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and
pike;and a small amount of carp or buffle carp; In a large kettle:
heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery
stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste;
white pepper to taste; Bring to boil. While this is simmering
prepare the fish. Combine in Food Processor: 1 onion; 4 eggs; add
mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white
pepper to taste; 1/4 cup water; Shape fish mixture into balls. I used
to do this by hand; chopping in a large wooden bowl with a hack
messer. Be CARFUL, you don't want mush but distinct tiny peices. Take
another pan; and layer the beets on the bottom; some sliced carrots,
onions, fish; repeat with everything but the beets. end eith some
carrots. Pour the broth from the OTHER kettle over the fish.
Simmer,covered for 2 hours. When cool,remove fish balls to platter
and garnish with sliced cooked carrots. Strain broth and chill. Serve
with jellied fish broth and fresh ground horseradish.

NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them.
They do two things; keep the fish from 'catching' on the bottom and
give the broth a ruby red color; but not the fish; they remain white.

I have never served it with anything but plain freshly grated
horseradish.

Now if you want to be lazy...take the jarred fish (a good brand like
MOTHERS or MANACHEVITZ) and do EXACTLY the same thing...layer as
above and use the jar's broth instead of the fish stock..cook for
about 45 minutes. Honestly it is good.
Submitted By BILL SPALDING On 01-18-95

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