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Add a photoServings: 12
Ingredients
- 3 lb Fish fillets, whitefish, and Pike, 1 1/2 lbs each
- 4 med Bermuda onions, Peeled and diced about 2#
- 3 Tbsp. Vegetable or possibly canola oil
- 4 lrg Large eggs
- 2 c. Cool water
- 6 Tbsp. Matzah meal
- 1 Tbsp. Salt or possibly to taste
- 2 tsp Grnd white pepper
- 2 Tbsp. Sugar
- 2 lrg Carrots, peeled Parsley for garnish
Directions
- Grind fish fine. Saute/fry onions in oil until soft but not brown. Put the fish, onions, Large eggs, water, matzah meal, salt, white pepper, and sugar in a electric mixer bowl and beat on medium speed for 15 min. Grate the carrots and mix well. Pour the mix into a gerased 12 c. bundt pan.
- Smooth the top with a spatula and bake in a preheated 325 degree oven for 1 hour in a larger pan filled with 2 inches water. Cover with alum foil and continue baking for 1 hour or possibly till the center is solid. Cold for 5 min and then invert onto a flat serving plate. Chill for several hrs or possibly over night. Slice as you would a torte and serve as an appetizer, garnished with parsley and served with red horseradish.
- The mold can be made up to two days in advance and leftovers keep for up to five days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 37 | |
| Calories from Fat 15 | 41% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 613mg | 26% |
| Potassium 61mg | 2% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.73g | 2% |
| Protein 2.2g | 4% |
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