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.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
304 Calories
Recipe Instructions
Step 1
Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.
Ingredients
1 teaspoon salt
2 teaspoons salt
1 teaspoon white sugar
½ teaspoon ground white pepper
2 quarts water
1 onion
⅓ cup water, or as needed
1 pinch white sugar, or more to taste
2 pounds red snapper - head, skin, and bones removed and reserved
1 pound speckled trout - head, skin, and bones removed and reserved
