Gefilte Fish Balls

Name: Gefilte Fish Balls
Yield: 33
Ingredients: Fish balls; 1/2 cup of water; 1/2 tablespoon of fish sauce; 2 kg of fish (trout or carp); 3 large onions; 2 beaten eggs; 1 sprig of parsley, chopped; Salt, black pepper, and dill to taste; Fish stock; 9 cups of water; 2 carrots, sliced; 1 onion, chopped; Fish bones, head, tail, and skin; Salt and black pepper to taste

1
Fish balls
2
1/2 cup of water
3
1/2 tablespoon of fish sauce
4
2 kg of fish (trout or carp)
5
3 large onions
6
2 beaten eggs
7
1 sprig of parsley, chopped
8
Salt, black pepper, and dill to taste
9
Fish stock
10
9 cups of water
11
2 carrots, sliced
12
1 onion, chopped
13
Fish bones, head, tail, and skin
14
Salt and black pepper to taste

Ingredients

1
Fish balls
2
1/2 cup of water
3
1/2 tablespoon of fish sauce
4
2 kg of fish (trout or carp)
5
3 large onions
6
2 beaten eggs
7
1 sprig of parsley, chopped
8
Salt, black pepper, and dill to taste
9
Fish stock
10
9 cups of water
11
2 carrots, sliced
12
1 onion, chopped
13
Fish bones, head, tail, and skin
14
Salt and black pepper to taste

Directions

1
Make the fish balls
2
Clean the fish, removing scales, bones, skin, head, and tail
3
Reserve these parts
4
Process the cleaned fish with onions in a food processor
5
Put the mixture in a bowl and add salt, black pepper, dill, fish sauce, parsley, eggs, and water
6
Mix well to get a smooth batter
7
Wet your hands with water and shape into balls about 5 cm in diameter. Reserve
8
Make the fish stock
9
In a deep pot, put the onion and reserved fish parts
10
Add water, salt, and black pepper
11
Let it simmer for 25 minutes
12
Join the carrot and reserved fish balls
13
Cover and cook over low heat for 30 minutes, stirring carefully from time to time
14
Taste and adjust seasoning as needed
15
Carefully remove the fish balls and carrot with a skimmer
16
Decant the stock and serve with the fish balls and carrot.