Cipe pineles' fishkalacha
Fish second courses
There is no fish in "fishkalacha," but the technique mimics one used for making "mock" gefilte fish—balls of vegetables and chicken simmered in stock. The results are quite tasty. In this update the meatballs contain breadcrumbs, which help maintain their form, and fresh herbs add a bit of complexity. The end result is essentially a dark, rich onion jam surrounding tender meatballs. Delicious on toast or, as Cipe suggests, with a baguette for ripping and dipping.
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