Ayelet Danino's Gefilte Fish Middle Eastern Style

1 large onion, ground

1 carrot, ground

2 tablespoons salt

1 teaspoon sugar

Ground pepper

¼ teaspoon ground nutmeg

1 pound pike, ground

1 pound trout, ground

1 pound white fish, ground

4 whole eggs

For the poaching liquid:

¼ cup chopped garlic

½ cup chopped cilantro

1 cup crushed tomato

½ cup olive oil

1 cup water

¼ cup lemon juice

1 teaspoon turmeric

1 teaspoon paprika

Salt and pepper

½ teaspoon spicy hot paprika, optional

2 diced tomatoes

1 cup chopped bell peppers

Add the ground onion, carrots, eggs and seasoning into a large bowl and mix all the ground fish and make medium size balls.

Place the chopped garlic and chopped cilantro in a medium large sauce pan. Pour into the pan, the crushed tomato, olive oil, water and lemon juice and then mix in the seasonings. Gently set the fish balls into the liquid. Sprinkle diced tomatoes and bell pepper on top.

Bring to a boil. Turn down the heat and let simmer for 20 minutes.

Remove fish balls with a slotted spoon and set on serving platter. Reduce the poaching liquid for 10 more minutes and pour the remainder over the Gefilte Fish balls.

It's better served warm and not hot.

Chef Ayelet Danino