Tamara's gefilte fish

Tamara's gefilte fish

By
From
Cooking from the Heart
Serves
12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1kg white fish bones
4 onions
3 carrots, peeled
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1kg white fish fillets, minced by your fishmonger
3 eggs
1/4 cup water, iced
3 tablespoons matzah meal
2 tablespoons ground almonds
3/4 tablespoon white sugar
horseradish, to serve

Method

  1. Place the fish bones in a saucepan with three of the onions, the carrots, 2 teaspoons of the salt and the pepper. Pour in 3 litres water. Bring to the boil and simmer for about 1 hour, or until the stock has a subtle fish flavour. Discard the bones and strain the stock. Reserve the carrots.
  2. Very finely chop the remaining onion and place in a bowl. Add the minced fish, eggs, iced water, matzah meal, ground almonds, sugar and remaining salt. Taste to see if you prefer more salt or sugar. Mix until well combined. Moisten your hands and shape the mixture into balls, roughly 100 g each.
  3. Bring the stock back to the boil, drop the fish balls in and simmer for 1 hour. If the stock cooks down too much, add a little more water.
  4. Remove the fish balls from the stock and allow to cool slightly. Slice the carrots on a slight angle. Place a carrot slice on top of each fish ball and serve with horseradish.
Tags:
Jewish
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