Recipe - Giffilte Fish

5 pound Fish; equal amounts
pike, carp, etc
3 Onions; cut or sliced up
Celery stalk; cut or sliced up
3 Large carrots; cut or sliced up
1 Water; to cover
1 Salt; to taste
1 White pepper; to taste
4 Eggs
2 tablespoon Matzo meal
1 Salt to taste
1 White pepper to taste
One fourth cup Water
Carrots; cut or sliced up for pan
Onions; cut or sliced up for pan
1 bn Beets; cut or sliced up (optional)

Have fish man grind: 5 lbs.fish filetsequal 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, cut or sliced up ; 1 celery stalk, cut or sliced up ;
2 large carrots, cut or sliced up ; water to cover; salt to taste; white pepper to
taste; Bring to boil. While this is simmering prepare the fish.
Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish;
2 tbs.matzo meal ; salt to taste; white pepper to taste; One fourth cup water;
Shape fish mixture into balls. I used to do this by hand; chopping in a
large wooden bowl with a hack messer. Be CARFUL, you don't want mush but
distinct tiny peices.
Take another pan; and layer the beets on the bottom; some cut or sliced up carrots,
onions, fish; repeat with everything but the beets. end eith some carrots.
Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2
hours. When cool,remove fish balls to platter and garnish with cut or sliced up
cooked carrots. Strain broth and chill.
Serve with jellied fish broth and fresh ground horseradish. NOTE: The
beets are unusal but my Mom and Bubbe ALWAYS used them. 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.

I have never served it with anything but plain freshly grated horseradish.

Elaine Radis, Prodigy Food & Wine Board

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini