I love the fact that these newlyweds try these things, but give them a year and they all buy Shabbos! American girls!
Sender -It’s much easier to just buy Gebrouten Chicken Labor and fry with onions and oil and then grind by hand.(Or food processor.) Add hard boiled eggs to the grinder with liver acc. to your taste.
Found this on kosher recipes:
“Grandma’s Gefilte Fish (pareve) (p. 144)
Recipe Ingredients:
1 lb. pike
1 lb. carp or sea bass
2 T. matzo meal or bread crumbs
2 eggs, beaten
2 onions
1/2 C. water
1 t. salt, or to taste
Dash pepper
2 carrots, scraped
1 stalk celery
Skin and bone fish, saving skin and bones for later use. Put fish and 1 onion through the finest blade of a food chopper, or chop finely. Add beaten eggs, matzo meal, water and seasonings. Mix well.
Using wet hands, form into balls the size of a lemon. Slice the other onion, carrots and celery and put in a large, heavy pot. Add to this the skin and bones of the fish. Over them, gently place the fish balls. Cover with the cold water and bring to a boil. Skim off any foam that forms, and simmer for 1 1/2-2 hours.
Remove fish balls and continue to cook broth until it is reduced to about 1/3 of its original volume. Strain broth through several layers of cheesecloth and return fish balls and carrots to broth.
Cool. Serves 6-8.
(Suggestion: Fish balls may be made smaller to serve as appetizers.)”
I personally would switch the carp for whitefish, carp has too much of a fishy, strong taste. There are more gefilte fish recipes there, I just picked the one I thought was the most heimish.