Name: Gefilte fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 2.00 kg hake or red roman, fillet, skinned, steamed; stock; fish bones and heads; 6.00 carrots; 2.00 onion peeled and quartered; fresh parsley; 3.00 leeks; salt to taste; 2.00 onion sliced; 30.00 ml oil; 30.00 ml fresh parsley chopped; 2.00 celery stalks; 30.00 ml matzo finely ground; 30.00 ml almonds ground; 10.00 ml sugar; salt and freshly ground black pepper to taste; 2.00 eggs large; 250.00 ml stock

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Ingredients (18)

2.00 kg	hake — or red roman, fillet, skinned, steamed
	stock
	fish bones — and heads
6.00	carrots
2.00	onion — peeled and quartered
	fresh parsley
3.00	leeks
	salt — to taste

FISH DUMPLINGS

2.00	onion — sliced
30.00 ml	oil
30.00 ml	fresh parsley — chopped
2.00	celery stalks
30.00 ml	matzo — finely ground
30.00 ml	almonds — ground
10.00 ml	sugar
	salt and freshly ground black pepper — to taste
2.00	eggs — large
250.00 ml	stock

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Method:

STOCK: Place the fish heads, bones and skin in a saucepan with about two litres cold water to cover. Add two of the carrots cut in four, the onions, parsley, celery, leeks and salt. Bring to a gentle boil. Turn down the heat and allow to simmer uncovered for about 30 minutes. Skim when necessary. FISH DUMPLINGS: Mince the fish with the remaining carrots. Fry the sliced onions and parsley. Mince and add to the fish mixture. Mix in the matzo meal, ground almonds, sugar, salt and pepper.
Add the unbeaten eggs and about 125 ml stock. Mix to a firm consistency.
Strain the remaining stock and bring back to the boil. Meanwhile form the fish into medium-sized balls with wet hands and add slowly to the boiling liquid. Cover and simmer for about 1 hour. Cool in the pot and refrigerate. Place dumplings in a shallow serving bowl. Pour the stock over the fish balls and place a slice of cooked carrot on top of each. Place in the fridge. Serve cold with horseradish and mustard.
Serves: 6-8