In a cozy kitchen filled with the nostalgic aroma of bubbling broth and the gentle hum of anticipation, Sarah embarked on a culinary adventure unlike any she had experienced before: making Completely Keto Gefilte Fish.
With a sense of curiosity and a dash of trepidation, Sarah carefully gathered the ingredients, each one holding the promise of a cherished family tradition transformed into a modern keto-friendly delight. As she began to mix the ground white fish, pike, and buffalo fish with eggs, onions, and a hint of sweetness from swerve, she couldn’t help but marvel at the fusion of flavors awaiting her.
As the fish balls took shape under her practiced hands, Sarah felt a sense of connection to her heritage and excitement for the new twist she was bringing to a beloved dish. With each delicate roll and every slice of carrot added to the simmering broth, she felt a growing sense of pride in her culinary creation.
Finally, as the fragrant aroma filled the air and the fish balls bobbed gently in the savory broth, Sarah’s heart swelled with satisfaction. With a smile of anticipation, she knew that this Completely Keto Gefilte Fish would not only tantalize her taste buds but also become a cherished addition to her family’s culinary repertoire for years to come.
Completely Keto Gefilte Fish
- 3.5 lb ground white fish
- 3.5 lb ground pike
- 3 lb ground buffalo fish
- 7 eggs
- 2 large onions
- 5 Tbsp salt
- 1/8 cup swerve
- 2 celery stalks
- 2 large carrots sliced
- 1.5 large onions
- 4 Tbsp salt
- 3 Tbsp swerve
Take out ground fish and mix together. Add water if it is the texture is too sticky.
Grind together all ingredients listed for the fish balls such as the celery, onions, swerve, fish, salt etc.
Mix the grinded ingredients as much as possible. The longer it is mixed the softer it will become.
Wet hands and form fish balls.
Slice the carrots and onions into a pot. (Carrots are for flavor only and not for actual consumption as they are not keto permitted) Add enough water to cover all ingredients in the pot totally.
Add 4 tablespoons salt and 3 tablespoons swerve. Bring to boil.
Add fish balls to pot while water is still at a boil.
Boil fish for two hours.
Check pot often and add water as much as you see fit. Add less water for a more gooey texture or more for a more liquidy style.