INGREDIENTS
6 lbs fish (whitefish, pike and small amount carp)
5 onions
2 quarts water
4 tsp salt
freshly ground pepper
3 eggs
1/2 tsp sugar
3 Tbsp matzo meal
3/4 cup ice water
3 carrots, sliced
DIRECTIONS
Filet the fish and save the skin and bones. Combine the skin and bones with 4 sliced onions, water, 2 tsp salt and pepper. Cook over high heat while preparing fish. Grate the onion and add the eggs, salt, and pepper, sugar, matzo meal, and ice water. Mix well. Moisten hands and shape into patties or balls. Carefully place balls into fish stock. Add carrots. Lower heat and cook 1 1/2 – 2 hours. Cool and remove from liquid. Strain liquid over with carrots. Serves about 12-15.