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1
Retain all fish heads, bones and skin.
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2
Grind fish.
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3
Grind fish a second time (fine grind), mixing in 3 onions.
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4
Combine mixture with eggs, matzo meal, 1.5T salt and 2t pepper.
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5
Place fish heads, bones, skin; remaining onions, celery & carrots; remaining salt & pepper in large, wide pot.
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6
Add water approximately 3-4 inches above mixture; bring to boil.
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7
In a large bowl, combine fish mixture thoroughly; form into small balls (2-2.5 inch diameter). Slowly drop balls in boiling water, shaking occasionally to settle balls. Repeat until all fish mixture has been made into balls and is in boiling water.
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8
Cover pot, leaving a small opening; cook on simmer for approximately 2 hours. Shake pot regularly to settle balls.
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9
If water gets too low, add boiling water to pot in small amounts.
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10
Allow mixture to cool slightly (30-45 minutes).
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11
Transfer balls to baking dish or similar container on one level; place carrot slice on each piece. Cover with liquid from pot 3/4 of the way up the side of the container.
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12
Place dish(s) in refrigerator minimun of 12 hours.
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13
Ready to serve with horseradish. Balls may be cut to create flat bottoms
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14
Separate bones. There are some who think sucking the fish meat from them is a tasty treat; me ... not so much.
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15
ENJOY!!
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16
This recipe may be cut or increased proportionately to make more or less.
