Food for the (Gluten Intolerant) Soul

Ingredients:

• For the Fish Balls:
  • 1kg fresh salmon fillet, cut into chunks
  • 1½ large white onions, minced
  • 2 eggs
  • 1 tablespoon matzoh meal (or breadcrumbs/flour)
  • Salt, black pepper, sugar (optional)
• For the Broth:
  • 1½ large white onions, minced
  • 3 medium carrots, peeled and cut into julienne
  • 4-6 cups fish stock or water
  • Salt, black pepper, sugar (optional)

Preparation:

Prepare the Fish Mixture:

• Roughly mince the salmon with 1½ onions.
• Mix the minced fish with eggs, matzoh meal, salt, pepper, and sugar.
• Refrigerate the mixture for 1 hour to firm up.
• If the mixture is too sticky, add more matzoh meal or flour.

Make the Broth:

• In a large pot, add the remaining onions and carrots.
• Pour in the fish stock or water and season with salt, pepper, and sugar.
• Bring to a boil, then reduce heat to a simmer.

Form and Cook the Fish Balls:

• Using wet hands, shape the fish mixture into 2-inch long ovals.
• Gently place the fish balls into the simmering broth.
• Cook for 30 minutes on low heat, occasionally shaking the pot gently to ensure even cooking.

Cool and Serve:

• Carefully place each fish ball with a carrot slice on top onto a flat plate.
• Let cool and then refrigerate for at least 3 hours.
• serve with Challah – Sweet Jewish bread or Challah buns – Sweet Jewish bread buns