Gefilte Fish

• 6 lbs fish (meat only) ... pike, white fish, plus mullet or buffalo
• 6 small-medium onions
• 6 large eggs
• 1 cup matzo meal
• 3T Kosher salt
• 3t ground Black pepper
• 5-6 stalks celery including leaves (sliced)
• 4-5 large carrots (sliced)

1. Retain all fish heads, bones and skin.
2. Grind fish.
3. Grind fish a second time (fine grind), mixing in 3 onions.
4. Combine mixture with eggs, matzo meal, 1.5T salt and 2t pepper.
5. Place fish heads, bones, skin; remaining onions, celery & carrots; remaining salt & pepper in large, wide pot.
6. Add water approximately 3-4 inches above mixture; bring to boil.
7. In a large bowl, combine fish mixture thoroughly; form into small balls (2-2.5 inch diameter). Slowly drop balls in boiling water, shaking occasionally to settle balls. Repeat until all fish mixture has been made into balls and is in boiling water.
8. Cover pot, leaving a small opening; cook on simmer for approximately 2 hours. Shake pot regularly to settle balls.
9. If water gets too low, add boiling water to pot in small amounts.
10. Allow mixture to cool slightly (30-45 minutes).
11. Transfer balls to baking dish or similar container on one level; place carrot slice on each piece. Cover with liquid from pot 3/4 of the way up the side of the container.
12. Place dish(s) in refrigerator minimun of 12 hours.
13. Ready to serve with horseradish. Balls may be cut to create flat bottoms
14. Separate bones. There are some who think sucking the fish meat from them is a tasty treat; me ... not so much.
15. ENJOY!!
16. This recipe may be cut or increased proportionately to make more or less.

fish, onions, eggs, matzo meal, t, ground black pepper, including leaves, carrots

Taken from www.epicurious.com/recipes/member/views/gefilte-fish-1214031 (may not work)