|Black pepper||2 Teaspoon|
|Cracker meal||1⁄2 Cup (8 tbs)|
Fillet fish; save heads, skin and bones.
Grind whitefish; use small blade.
Grind 2 onions; combine whitefish and onions in wooden chopping bowl.
Stir in eggs, 2 teaspoons salt, pepper and sugar.
Chop well; add cracker meal and 1/2 cup water gradually.
Slice remaining onions and carrots.
Place heads, skin and bones, 1 teaspoon salt, remaining onions and carrots in large kettle; add 2 quarts water.
Bring to a boil; boil for 30 minutes.
Form whitefish mixture into individual balls the size of small oranges.
Place whitefish balls into liquid in kettle; add water, if necessary, to cover whitefish balls.
Simmer for 2 hours and 30 minutes or until stock has been reduced by half.
Remove from heat; carefully remove whitefish balls to serving platter.
Top each ball with slice of cooked carrot.
Strain fish stock into bowl; refrigerate fish and stock until stock jells.
Serve cold with horseradish.
Serving size: Complete recipe
Calories 2673 Calories from Fat 873
% Daily Value*
Total Fat 97 g149.3%
Saturated Fat 17.6 g88.1%
Trans Fat 0 g
Cholesterol 1451 mg483.7%
Sodium 6854.8 mg285.6%
Total Carbohydrates 146 g48.6%
Dietary Fiber 21.5 g86%
Sugars 47.1 g
Protein 295 g590.2%
Vitamin A 455.8% Vitamin C 117.1%
Calcium 72.3% Iron 85.4%
*Based on a 2000 Calorie diet