Gefilte fish meatballs
4 servings
120 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
Calories343.5kcal
Proteins54.5grams
Fats7.7grams
Carbohydrates13.2grams
Cod fillet
1
kg
White bread
3
pc
Milk
0.5
glass
Onion
2
head
Chicken egg
3
pc
Salt
to taste
Ground black pepper
to taste
Fish stock
2
l
1
Rinse the fish fillet and dry it.
- Cod fillet: 1 kg
2
Cut the crusts off the slices of bread.
3
Soak the pulp in milk.
- Milk: 0.5 glass
4
Peel the onion and chop it coarsely.
- Onion: 2 heads
5
Pass the fish fillet, bread crumb, and onion through a meat grinder.
- Cod fillet: 1 kg
- White bread: 3 pieces
- Onion: 2 heads
6
Add eggs to the minced meat, season with salt and pepper to taste.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Moisten hands in cold water.
8
Form meatballs the size of a walnut.
9
Pour the broth into a pot, bring to a boil, add the meatballs, and simmer on very low heat for about 2 hours.
- Fish stock: 2 l
10
Place the ready meatballs on the plates.
11
They can be served hot or cold as an appetizer.
