Gefilte Fish Fish Balls Recipes

Steps:

• Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
• Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
• With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

Steps:

• 1. Grind fish with fine blade of meat grinder (or have fish monger grind). Grind the 2 medium carrots, parsnip and onion. Mix with fish. 2. Using a mixer, mix at medium speed, adding one egg at a time. Add 2 tablespoons salt, pepper and matzoh meal, plus the cold water. Use enough matzoh meal to make mixture fairly firm. It will become firmer when cold. Place in refrigerator for at least 1 hour before forming balls. 3. In the meantime, put fish bones, carrot, onion and cold water to cover in a large pot. Add sugar, 2 teaspoons salt and peppercorns. Bring to a boil. Skim off residue and discard. Simmer for 20 minutes. Remove bones. 4. When fish mixture is cold enough, form 2" oval balls, wetting palms of the hands after each to keep from sticking to your hands. Place balls in the boiling broth, lower heat to simmer and cook, covered, for 1 hour. 7. Remove balls and place in a shallow pan. Strain fish broth over covering balls completely. Place slices of the cooked carrots on top of each ball. Refrigerate until ready to serve with the horseradish.

Steps:

• 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
• 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
• 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
• 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.