Simple Geflite Fish
|Onions||4 , sliced|
|Onion||1 , cut in to chunks|
|Egg||1 , beaten|
|Whole grain bread crumbs||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Carrot||1 , cut in thick|
|Stalk celery||1 , cut in thirds|
Cut off heads and skin fish.
Place bones in pot with water, sliced onions, salt and pepper.
Bring to a boil over medium heat.
Put fish filets and onion chunks through a meat grinder using the fine blade.
Add egg, bread crumbs and water to fish-onion mixture, tossing lightly to combine.
It will be a soft, wet mixture.
Shape into balls approximately 2 inches in diameter.
Drop balls carefully into simmering broth, turn heat to low, cover pot and cook slowly for 1 1/2 hours.
Add carrot and celery and cook 30 minutes with cover off pot.
Allow to cool.
Remove balls carefully to serving dish.
If not using all fish balls, strain broth and reserve so that surplus balls may be refrigerated in broth.
The fish balls may be served on lettuce and garnished with the cooked carrots.
Serve with horseradish or seafood sauce.