Gefullte fish ( ashkenazic style from the ukraine)

36 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a -- nathan
And goldman
Stock
4 Stalk celery -- cut in 4
Inch
Slices
2 Onions -- quartered
1 Green pepper -- cut in
Chunks
3 Carrots -- halved
8 cups Water
Bones of the fish and heads
If desired
1 tablespoon Freshly ground pepper
12 Sprigs parsley
2 teaspoons Sugar
1 Bay leaf optional
Fish
4 pounds Pike
1 pounds Whitefish
1 pounds Carp
1 tablespoon Salt
2 mediums Onions -- finely grated
6 larges Eggs
1 tablespoon Vegetable oil
1 teaspoon Sugar
½ cup Matzah meal

Directions

the ration of ish can be adjusted according to taste. The les carp and the more whitefish, the more delicate the flavor. Place all the stock ingredients in a large kettle with a cover. bring to a boil, then cover and reduce heat to simmer. While waiting for the pot to boil, begin preparing the fish. In a wooden bowl. add to the ground up fish all the ingredients listed under fish, carefully chopping and blending. Wet hands and form fish mixture into fat oval shaped patties,carefully sliding each into the simmering stock. Cook slowly for 2 hours. All Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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