Fish Balls (Gefilte Fish)

Name: Fish Balls
Yield: 33
Ingredients: Balls; 1/2 cup of water; 1/2 tablespoon of salt; 2 kg of fish (trout or carp); 3 large onions; 2 beaten eggs; 1 French breakfast radish, finely chopped; Salt, black pepper, and parsley to taste; Fish Broth; 9 cups of water; 2 sliced carrots; 1 chopped onion; Fish head, bones, and tail; Salt and black pepper to taste

1
Balls
2
1/2 cup of water
3
1/2 tablespoon of salt
4
2 kg of fish (trout or carp)
5
3 large onions
6
2 beaten eggs
7
1 French breakfast radish, finely chopped
8
Salt, black pepper, and parsley to taste
9
Fish Broth
10
9 cups of water
11
2 sliced carrots
12
1 chopped onion
13
Fish head, bones, and tail
14
Salt and black pepper to taste

Ingredients

1
Balls
2
1/2 cup of water
3
1/2 tablespoon of salt
4
2 kg of fish (trout or carp)
5
3 large onions
6
2 beaten eggs
7
1 French breakfast radish, finely chopped
8
Salt, black pepper, and parsley to taste
9
Fish Broth
10
9 cups of water
11
2 sliced carrots
12
1 chopped onion
13
Fish head, bones, and tail
14
Salt and black pepper to taste

Directions

1
Fish Balls
2
Step 1: Clean the fish, removing scales, bones, skin, head, and tail, and reserve these parts
3
Step 2: Pass the clean fish through a processor with an onion
4
Step 3: Mix the mixture in a bowl with salt, black pepper, parsley, eggs, water, and bread crumbs, until smooth
5
Step 4: Wet your hands with water and shape into balls approximately 5 cm in diameter. Reserve
6
Fish Broth
7
Step 1: In a deep pan, combine the onion and fish leftovers
8
Step 2: Add water, salt, and black pepper
9
Let it simmer for 25 minutes
10
Step 3: Join the carrot and reserved balls
11
Cover and cook over low heat for 30 minutes, stirring occasionally with care
12
Step 4: Prove the flavor of the broth
13
Carefully remove the balls and carrot with a slotted spoon
14
Strain the broth and serve with the balls and carrot.