Ingredients
Patties
- 1 whole carp fish fillet cleaned of bones and skin and cut into slices (keep the head of the fish and its backbones for the stock)
- 4 eggs
- 1 large onion sliced into quarters
- 2 tablespoons Sugar
- 100 grams matzo meal
- 1 teaspoon
- 1 teaspoon Salt
For the sauce:
- 1 large onion
- 2 carrots sliced into thick rings
- 2
- 1.5 teaspoons Sugar
- 1 teaspoon
- Salt to taste
- fish bones and head
Instructions
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1. For the patties: Cook 2 eggs for 10 minutes in boiling water. Rinse in cold water and cool. Peel and grind in a meat grinder together with the carp slices and onion quarters.
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2. Beat 2 eggs in a large mixing bowl. Add ground fish mixture and sugar, salt, pepper and matzah flour. Mix well. Cover in plastic food wrap and place in the refrigerator for one hour. Form large balls from the ground fish mixture and flatten lightly.
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3. For the sauce: Chop the onion rings. Place in a large, flat pot (Sauteuse) and add carrot rings and bay leaves, as well as the fish head and bones.
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4. Cooking the fish patties: Arrange the fish patties on top of the bones and carrots in the sauteuse. Add the rest of the ingredients. Pour water until the patties are covered and bring to a boil. Lower the heat, cover and cook for 2 hours.
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5. Arrange the patties in a serving form. Filter the sauce and pour the liquid over the patties. Get rid of the cooked onion, fish head and bones. Place cooked carrot rings on top of each patty.
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6. Cover in plastic food wrap and refrigerate overnight so that the sauce becomes jelly. Serve with spicy horseradish paste.