Gefilte Fish

• 1 medium onion, coarsely chopped
• 2 tablespoons margarine
• 1 pound carp fillet
• 1 pound whitefish
• Salt and white pepper to taste
• 4 eggs
• 1 1/2 cups finely ground blanched almonds
• 12 cups strained fish bouillon (see note)

1. Saute the onion in margarine until soft.
2. Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand).
3. Season mixture with salt and pepper.
4. Add eggs and mix well to blend.
5. Blend in almonds.
6. With wet hands shape the fish mixture into ovals, using two tablespoons for each.
7. Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes.
8. Remove fish balls from bouillon and arrange on serving dish.
9. Strain the bouillon through a fine strainer over the fish and refrigerate.
10. The bouillon will jell.
11. To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.

onion, margarine, whitefish, salt, eggs, ground blanched almonds, bouillon

Taken from cooking.nytimes.com/recipes/2197 (may not work)