2lb fish ( either haddock cod or hake or a mixture of any of these)
2 eggs
3 large onions peeled
1 large carrot peeled and thinly sliced
1 small carrot scrubbed
a stick of celery washed
½ cup ground almonds(optional)
1 cup (approx) Med Matzoh meal ( or fresh breadcrumbs)
1½ pints water
Salt & pepper to taste


1. remove skin and bones from the fish
2. Boil water then reduce to a simmer
3. add bones and skin, small carrot, 1 onion and celery to the water
4. simmer for ½ hour
5. strain throw away skin,bones and veg, and put water
back in the pan till later
6. mince ( or chop) fish and remaining onion
7. mix together with almonds, beaten egg and salt and pepper
8. add sufficient matzoh meal (breadcrumbs) to bind, not too dry
9. with floured hands roll into balls, about the size of a golf ball
10. put sliced carrot into fish stock
11. bring to boil, reduce heat and simmer for 10 minutes
12. lay the fish balls gently into the water and cook very gently for an hour
13. Lift balls very gently onto a serving dish with a spoon
14. place a slice of carrot on each
15. spoon over a little of the juice, this will set in a jelly when cold

This can also be served hot

Horseraddish and Beetroot sauce(Chrane) is a good accompanyment

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