Giffilte fish Recipe

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Giffilte fish

Artist:	_	Yield:	18
Categories:	Appetizers, Ethnic, Fish, Seafood	Rating:	0
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Ingredients:

5	lbs	Fish, equal amounts
		-pike, carp, etc
3		Onions, sliced
		Celery stalk, sliced
3		Large carrots, sliced
1		-Water, to cover
1		-Salt, to taste
1		White pepper, to taste
4		Eggs
2	tbsp	Matzo meal
1		Salt to taste
1		White pepper to taste
1/4	cup	Water
		Carrots, sliced for pan
		Onions, sliced for pan
1	bunch	Beets, sliced (optional)

Procedures:

1	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.
2	While this is simmering prepare the fish.
3	Combine in food processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs.matzo meal ; salt to taste; white pepper to taste; ?cup water; shape fish mixture into balls.
4	I used to do this by hand; chopping in a large wooden bowl with a hack messer.
5	Be carful, you don"t want mush but distinct tiny peices.
6	Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets.
7	End eith some carrots.
8	Pour the broth from the other kettle over the fish.
9	Simmer,covered for 2 hours.
10	When cool,remove fish balls to platter and garnish with sliced cooked carrots.
11	Strain broth and chill.
12	Serve with jellied fish broth and fresh ground horseradish.
13	Note: the beets are unusal but my mom and bubbe always used them.
14	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.
15	I have never served it with anything but plain freshly grated horseradish.
16	Elaine radis, prodigy food & wine boar