Gefilte Fish with Tilapia (Pareve)
Recipe Ingredients:
- 2 lbs tilapia fillet ground
- 1 cup grated onion
- 3 eggs beaten
- 3 oz matzah meal
- Salt and black pepper to taste
- Fish stock to poach
Combine all ingredients except fish stock. Let fish mixture rest for an
hour, and then form into three-ounce balls or ovals.
Poach gently in fish stock for about five minutes, or until the internal temperature is 165F.
Cool down. If desired, thicken fish stock with gelatin.
Yield: About 12 balls
David Poran of Balducci's
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