Ingredients
1 1/2 lb pike
1 1/2 lb whitefish
boned and skinned, or 3 lb 2 oz of each before boning.
Save heads and bones
2 carrots
2 onions
1 t salt
1/2 t pepper
4 c water
1 large onion
2 eggs
2T matzo meal
1/4 c water
1 1/2 tsalt
1/2 t pepper
Preparation
Put heads and bones in large pot w/carrots and onions and rest of ingredients except large onion and ground fish.
Bring to a boil, skim lightly and turn off heat. Grind fish; grind again with the large onion
Combine ground fish and rest of ingredients with wire whisk and mix well. Shape into 15 oval balls. Bring broth to a simmer and place balls carefully into pot. Cook on very low heat, covered for 1 1/2 hours.
Cool slightly and remove fish balls. Strain liquid and reduce slightly. Refrigerate fish and liquid, covered. Serve garnished with boiled carrot slices and parsley with horseradish on the side.
