Whitefish & Yellow Pike Gefilte fish

Yields 12–18 portions.

Fish Broth

Ingredients:

• Fish bones and heads, washed
• 2 onions, sliced
• 3 carrots, sliced
• 1 potato, peeled and sliced
• 1-3 teaspoons of salt
• 1-3 teaspoons sugar

Directions:

1. Place all ingredients in a large pot.
2. Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
3. Bring to a boil.

Gefilte Fish

Ingredients:

• 3–4 pounds whole yellow pike and white fish, ground
• 1/2 pound carp
• 2 eggs
• 1 large onion, chopped
• 2 carrots, chopped
• Salt to taste
• Sugar to taste
• Fish broth (above)

Directions:

1. In a blender, whip up onion, eggs and most of the carrot.
2. Combine mixture with with ground fish and seasonings. Mix well and set aside.
3. Prepare basic fish sauce and heat to boiling.
4. Form fish mixture into balls or patties (using wet hands with cold water helps), and drop them carefully into the boiling fish sauce one at a time.
5. Once all balls or patties are in the pot and the broth has returned to a boil, lower flame, cover and simmer for two to two and a half hours, depending on the size fish you made.
6. Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on top of each and pour on a bit of the sauce if you want an aspic.
7. Chill and serve.