Atlantic fish meatballs in Jewish

50 a dag of fillets, vinegar, egg, 2 spoons of breadcrumbs, 2 onions, 2 carrots, 2 parsley, seler, half time, po 2 grains of allspice and peppercorns, 2 teaspoons of powdered gelatin or 1 1/2 gelatin leaf, salt, sugar, ground pepper, a few raisins

Soak the fillets on 5 min. in cold water acidified with a spoon of vinegar. Then take it out, squeeze, lightly salt it and grind it in a food processor. Add the egg, breadcrumbs, salt, a teaspoon of sugar and a pinch of ground pepper. Knead the mass thoroughly and, dipping your hands in cold water, form balls of it. Wash the vegetables, clean, rinse and cut into pieces. Put in a saucepan, pour cold water (4 glasses), add spices and salt. Cook covered over a low heat. When they soften, add half a teaspoon of sugar and raisins. Put in the prepared meatballs and cook slowly over low heat 20 min. Pour the gelatin in a cup with four tablespoons of cold water and put it on the steam. When it softens, add a little boiling water, mix and slowly pour into the cooking food. Boil it for a while. Then carefully place the meatballs in the bowl, garnishing them with cooked vegetables and raisins. Strain the decoction through a fine sieve and gauze. Cool, and when it starts to thicken, pour over meatballs. Set aside to solidify. Serve with hot sauces, vegetable salads and bread.

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