Giffilte Fish

Serves:

Ingredients:

5 lb Fish; equal amounts
Onions; sliced for pan
Carrots; sliced for pan
1/4 c Water
1 White pepper to taste
1 Salt to taste
2 tb Matzo meal
4 Eggs
1 White pepper; to taste
1 Salt; to taste
1 Water; to cover
3 Large carrots; sliced
Celery stalk; sliced
3 Onions; sliced
pike, carp, etc
1 bn Beets; sliced (optional)

Method:

Have fish man grind: 5 lbs.
fish filets-equal 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,sliced; 1 celery stalk,sliced; 2 large carrots,sliced; 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; 1/4 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 careful, you don't want mush but distinct tiny peices.
Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets.
end with 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 sliced 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.