| Chicken Fish Chanukah |
Pesach Rosh Hashana Shabbat |
Salad Sephardic Side Dishes |
Soup Sweets Vegetarian |
|
Ingredients
3 pounds fresh (not smoked) Whitefish, filleted and finely chopped
2 Onions, chopped
1 Carrot, finely minced
1 bunch fresh Dill
2 Stalks Celery, cut in 2-inch lengths
1 Lemon, thinly sliced
3 tablespoons Margarine
3/4 cup Matzo Meal
1 Egg
1 tablespoon Sugar
Salt and Pepper to taste
1 bottle White Wine
Method
Place the Margarine and Onions in a saucepan. Cook and stir over a medium heat,
until the Onions are thoroughly browned, then set aside until needed.
In a large mixing bowl, combine the Whitefish, Matzo Meal, Carrot, 1/2 the
Dill which has been finely minced, Sugar, Egg, and the cooked Onions. Add the
Salt and Pepper to taste, and mix thoroughly.
Pour the White Wine into a large skillet, and then add an equal amount of Water,
the Lemon, the other half of the Dill, and the Carageenan, if you wish to have
a jellied broth.
Bring the liquids to a boil, and then turn off the heat. Scoop about 1/3 cup
of the Fish mixture into your hands, form it into a ball, and slip it into
the liquid in the skillet. Repeat.
When the skillet is full and all the Fish mixture used, reheat the broth to
a low boil over a medium flame. While the Broth is heating, baste the tops
of the Fish balls with the hot liquid. Once the Broth reaches a boil, turn
the balls over in the skillet, cover, and remove them from the heat. Allow
the pan to sit for about 15 minutes.
Place the balls in a storage container, pour over them, and chill until you
are ready to serve. These freeze beautifully.
