Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
423
Calories
29g
Protein
19g
Fat
32g
Carbs
Counts 9 of 15 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Carp | not in our table | 0 |
| Meat | not in our table | 0 |
| Whitefish | not in our table | 0 |
| Pike | not in our table | 0 |
| Water | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds carp (meat)
- 1 1/2 pounds whitefish, pickerel, or rockfish (meat)
- 1 1/2 pounds yellow pike or buffel (meat)
- 6 onions
- 2 tablespoons salt, or to taste
- 6 eggs
- 3 tablespoons sugar
- 1 /2–1 cup matzah meal
- 3/4 cup water
- 1 teaspoon almond extract or 1/4 cup ground almonds (optional)
- 1 1/4 teaspoons pepper
- Horseradish (bottled or fresh)
- 4 stalks celery, cut in 4-inch slices
- 3 onions, sliced
- 6 carrots, sliced on the bias
- 8 cups water, or enough to cover bones with 1 inch to spare (use less rather than more)
- Bones of fish (and heads, if desired)
- 1 tablespoon salt
- 1/2 tablespoon freshly ground pepper
- 1 tablespoon sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes