|
1 1/2 pounds whitefish, filleted
1 1/2 pounds yellow pike, filleted
fish leavings from whitefish and pike
3 medium onions, divided
3 tsp salt, divided
1/2 tsp white pepper, divided
2 tsp sugar, divided, optional
5 1/2 cups water, divided
3 eggs, slightly beaten
1 1/2 tbs potato starch
1 carrot
Make a fish stock using the fish heads, bones and skins. Slice 2
onions into a deep 3 quart saucepan. Arrange the leavings on the
onions. Add 1 1/2 tsp salt, 1/4 tsp pepper, 1 t tsp sugar and 5
cups of water. Bring to a boil.
Prepare the fish patties by grinding the fish fillets together with
the remaining onion. Transfer the grindings to a wooden chopping
bowl. Ad the remaining 1/2 cup of water, the eggs, 1/4 tsp of
pepper, 1/1/2 tsp salt, potato starch and 1 tsp of sugar. Chop
all the ingredients very well until a smooth pastelike mixture is
formed. (Note: I do this in the food processor.)
Wet hands with cold water and form the mixture into 12 patties the
size of golf balls. Drop individually into boiling stock. Add
the carrot. Reduce the heat and simmer for 2 hours in a partially
covered saucepan. Cool slightly. Remove the fish balls and carrot
to a platter. Mash the solids in the stock and strain the stock
over the fish. Chill in the refrigerator. Garnish the fish with
sliced carrot and serve with fresh horseradish. Serves 12 as an
appetizer and 4 as a main course.
|