Gefilte Fish

1. 1

   Saute the onion in margarine until soft.

2. 2

   Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand).

3. 3

   Season mixture with salt and pepper.

4. 4

   Add eggs and mix well to blend.

5. 5

   Blend in almonds.

6. 6

   With wet hands shape the fish mixture into ovals, using two tablespoons for each.

7. 7

   Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes.

8. 8

   Remove fish balls from bouillon and arrange on serving dish.

9. 9

   Strain the bouillon through a fine strainer over the fish and refrigerate.

10. 10

    The bouillon will jell.

11. 11

    To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.