The fish fillets are ground and a ground raw onion and 2 onions finely cut and sautéed in oil are added.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make boiled fish: |
| 1½ kilograms of white fish to choose 4 large onions 4 eggs 3 carries 2 tablespoons of butter 1 jet of oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make boiled fish:
2. The eggs are incorporated and seasoned with salt and pepper.
3. The preparation is mixed and water is added slowly, beating, all that the fish absorbs.
4. In a saucepan we prepare the sauce to cook the fish.
5. Put in the background the thorn and clean heads of fish, without eyes or guts, the remaining onion and the carrots cut into slices, the golden shell of the onionsque will give color to the sauce, 2 tablespoons of thick salt, abundant pepper pepper , oil and butter.
6. Boil with enough water.
7. Form with wet hands, fish balls, with the preparation performed, the size of no greater than an egg and when the boil sauce are carefully thrown.
8. Cook over low heat for 1 hour to 1 hour 30, you should not boil the sauce.
9. Let the albondigas cool inside the broth.
10. Serve in dishes by putting only fish balls and above each of them a slice of cooked carrots, accompanied by Jrein, a very spicy sauce also known as spicy radish sauce.
11. To drink a white wine Casher Le Pesaj.
12. Pesaj is the party that remembers the departure of the children of Israel of Egypt and celebrates it this year, starting today (April 8), for seven days, of which the first and the last one are are rest days; In the diaspora the celebration extends to eight days, of which the first two and the last two are holidays.
13. The etymology of the term Llose is given to us in the same Bible: it comes from a p-s-j raÃs of a verb that means saving, passing over and refers to the fact that in the last of the ten pests had in Egypt before The Pharaoh consented to let the people of Israel leave, the angel of death sent by God saute the houses of the children of Israel.
14. Although there are discrepancies in this regard among scholars, the second half of the thirteenth century A.E.C. in times of the Pharaoh Ramses II.
15. With this, then Moses would have had his efforts to obtain the release of the people of Israel subjected to slave work, reinforced treatments at a new plague that came to Egypt, because the king refused to grant them freedom.
16. until with the tenth and last, the death of the firstborn, the monarch ordered at night that the children of Israel abandon their country immediately.
17. This sudden order of departure is due to the tradition of the acidic or matzot breads, which also characterize this party: time did not reach the usual bread of each day in the ovens, but that they had to leave the dough to the Sun to cook the heat of it.
18. They resulted some flat cookies and without fermenting, in memory of which we eat until today, the traditional Matzot de Pesaj during the seven or eight days of the party and we avoid the consumption of bread, sponhers, cakes, cakes, mass foods Fermented (Jametz) that we usually eat during the rest of the year.
19. Jametz is all elaborate food, rye, barley or oats kneaded with water and whose mass has fermented; Ashkenazite Jews also include rice and various legumes in the list of ban.
20. In the same way there are also some drinks and liquids considered Jametz, because they intervene in their fermented production that they are.
21. The Pesaj Seder: Seder means order in Hebrew and with this name the festive dinner of the first night of Pesaj is called (in the diaspora the first and the second) due to the pre-established order that must save all the blessings, ceremonies, ceremonies, food and drinks in this celebration.
22. The above is a brief review of a celebration of unique importance in the Jewish community, due to its extension we will not give the full version of it.
23. For this date it is tradition to elaborate this dish, whose recipe I have given you.
