Ingredients:

4 pounds whit fish, pike or salmon heads and skin of the fish

5 cups water

1- ½ cups sliced onions

1 carrot, sliced

2 tbsp salt

½ tbsp freshly ground black pepper

½ cup diced onions

1 egg yolk

¾ cup cold water

2 tbsp cracker meal

½ tbsp white pepper

2 eggs whites, stiffly beaten

Procedure:

          You may buy a combination of fish if u like. Have it filleted.

          In a saucepan, combine the heads and skins, the 5 cups water, sliced onions, carrot, 1 tbsp salt and the black pepper. Bring to a boil and cook over medium heat while preparing the fish. Grind or chop the fish and diced onions until very fine. (u may use and electric blender, in which case run fish with the egg yolk and water). Mix in the egg yolk, water, cracker meal, white pepper and remaining salt. Fold in the egg whites. Shape into 18 balls. Carefully place in the boiling liquid. Cover loosely; cook over low heat 1- ½ hours. Carefully remove fish balls. Strain the stock and pour over the fish. Chill.

Serves 2 balls to each person.

Per serving

Calories 145

Saturated fat 4.3 gram

Polyunsaturated fat 12.0 gram

Total fat 16.6 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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