The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar.

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Recipe Summary

prep:
30 mins
cook:
3 hrs 10 mins
additional:
2 hrs
total:
5 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.

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  • Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.

  • Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.

  • Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.

  • Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.

  • Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

Cook's Note:

Ask the fish market to fillet the fish for you, saving the heads, skin, and bones. Have him grind the fish for you on his small grinder twice.

Nutrition:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of broth consumed will vary.

Nutrition Facts

304 calories; protein 48.4g 97% DV; carbohydrates 6.9g 2% DV; fat 8g 12% DV; cholesterol 189.2mg 63% DV; sodium 1316.6mg 53% DV. Full Nutrition
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