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Ingredients
- 2 lb mixed white fish skinned and boned
- 1 large onion
- 1 T ground almonds
- 2 eggs beaten
- Medium matzo meal
- salt and pepper
- Pinch of saffron for colouring optional
- Fish stock (Cubes are OK but an onion, a stick of celery and 2 large carrots (sliced) boiled with the remnants of the fish bones etc. is better)
Ingredients
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Instructions
- Process the ingredients to a coarse mixture
- Shape into balls and poach gently in the stock for an hour
- Transfer the fish balls to a serving dish, spoon over a little of the stock and top each ball with a slice of carrot (optional but traditional) Yes, really.
Recipe Notes
Serve with chrane (horseradish and beetroot sauce)