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Galvin and Tamarkin,
p.316
Bernstein, 2922, p.210
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Galvin and Tamarkin,
p.316
Bernstein, 2922, p.210
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| Save the head, skin and bones from the fish. (Cooked head and bones will add flavor to the fish broth and broth will jell when cold.) Sauté 2 diced onions in the oil until lightly brown. Chop fish fillets together with 1 fresh ground onion, half of sautéed onions, eggs, seasonings, matzo meal or bread crumbs, salt, pepper, chopped parsley, and dill. Add 1 grated carrot to ground fish and mix well. Stuff the mixture into the fish skins. Wet your hands and form the the rest of the chopped fish mixture into patties. Put fish heads, bones, 1 fresh onion, rest of the sautéed onions, carrots, parsley root, celery, herbs, bay leaves, sugar, pepper, and other spices on the bottom of the pot. Place stuffed fish and patties on the top. Cover with cold water and bring to a boil, then reduce to a simmer. Add the onion peel for golden color. Let simmer for about 2 hours, covered. Cool the fish slightly. When cool, remove stuffed fish and patties to platter. Remove broth to a bowl and strain it over the fish (discarding fish heads, bones, and vegetables). Broth should gel. If it doesn't reheat, add one package of gelatin for every 2 cups of liquid. Decorate with the sliced carrots. Chill. Serve with horseradish. |
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