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Gefullte Fish
Fish balls:
· 3/4 lb. each: raw fresh salmon and a fleshy white fish (i.e. cod), skinned, boned and cut into 1 inch cubes
· 1 medium onion, finely chopped
· 2 large eggs
· 1/4 cup potato starch
· white pepper and salt to taste
In a food processor, chop the fish. Add remaining ingredients and process until well-blended. Chill Poaching Liquid - In a 6-quart skillet or pot.
Combine:
· 1 large onion, cut into quarters
· 2 large carrots
· 2 stalks of celery, cut in 1-inch pieces
· 1 Tbs. whole peppercorns
· 2 quarts of water
· 3 gluten-free chicken or fish bouillon cubes
Bring ingredients to a boil and simmer 40 minutes, or until vegetables are tender. Remove vegetables. Form fish mixture into balls (about 2 inches in size) and drop into boiling liquid. Lower heat and simmer, uncovered, for 10 minutes. Cover the pot (one layer) and refrigerate for 3 hours or overnight. Serve with horseradish, if desired. Makes 16-20 fish balls. *or 2 quarts of g-f chicken broth
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