This traditional Jewish fish dish is ground and boiled as balls or patties, then served chilled with a horseradish-vinegar sauce, or chrain.
2 onions, diced
Bones and head of fish (thoroughly cleaned)
2 lb. chopped fish (white fish and pickerel, more of the pickerel)
2 medium onions, grated
1-1/2 tsp salt
1 tsp sugar
1 tbsp matzoh meal
1/4 tsp white pepper
1 cup water (approximately, less may be required)
2 carrots, diced
Salt and pepper to taste
Step 1: Place sliced onions, fish bones and head in a pot with water to cover. Bring to boil and simmer while the fish is being made.
Step 2: In a food processor, combine fish and grated onion and mix at low speed for several minutes. Add eggs, salt, sugar, matzoh meal and pepper while still on low. Add water slowly until mixture has a gluey consistency. Continue to mix for 10 more minutes.
Step 3: Form small balls of the fish mixture with wet hands. Set aside.
Step 4: Add carrots to stock with fish bones. Season to taste.
Step 5: Drop each ball gently into boiling stock. (Keep stock at a boil while adding fish balls). Cover, leaving the lid slightly ajar, and reduce heat so that stalk boils gently around the fish. Cook for 1-1/2 hours, adding more water when necessary and tasting to adjust seasoning.
Step 6: Remove pot from heat. Close lid tightly and let sit for 5 minutes.
Step 7: Carefully remove fish balls to a bowl and strain stock over fish. Cover bowl with waxed paper and weigh down with a plate smaller than the top of the bowl. Refrigerate until ready to serve. Usually served chilled with a horseradish-vingegar sauce.