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		Gefilte Fish a la Rosemary For 10 pounds chopped fish: 3 large onions, chopped up small at least 12 eggs; likely 15 or 20. It depends how wet the fish is. 2-3 eggs per pound, buy two dozen and you should be fine. a box of medium matzo meal (500g boxes) 2-3 pounds ground almonds 400g sugar salt and pepper to taste. Mix all ingredients together, form into sortof dumplings or patties, boil for about a half hour (they can also be fried but I always boil them). What actually happened: The fishmonger ran out of fish. I bought random white frozen fish fillets from Tesco, thawed 'em, cut 'em up. I added a small tin of tuna and a small tin of salmon, for interest. I ended up with about 3 pounds of fish. I used one onion, at least 500g of ground almond, not much matzo meal at all, maybe a quarter cup of sguar (which was not quite enough, but I do not like to put too much in because that is horrid, and I was not going to taste the raw fish, yuck), and I think about a half dozen eggs. The trick is getting the texgture right. Squish it through your fingers and it should make long 'snakes' where it goes between your fingers. You can tell by how the snakes fall apart whether it is too wet or too dry. If it is too wet add more almonds. If it is too dry add eggs. This recipe will be a bit different every time.
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