French Gefilte Fish

Ingredients

• •2 lb carp fillets, skin and bones reserved if available
• •1 medium onion, finely chopped
• •2 eggs
• •1/3 cup matzah meal
• •2 carrots, sliced into rounds
• •8 cups water or light fish stock
• •1 1/2 tsp kosher salt
• •1/2 tsp white or black pepper
• •1 tsp sugar, optional

Instructions

1. 1

   If making stock from scratch, simmer the fish bones and skin in the water for 30 minutes, then strain.

2. 2

   Finely grind or process the carp fillets with the onion until the mixture is smooth but not pasty.

3. 3

   Transfer to a bowl and mix in the eggs, matzah meal, salt, pepper, and sugar if using.

4. 4

   Bring the fish stock or water to a gentle simmer and add the carrot rounds.

5. 5

   With wet hands or spoons, shape the fish mixture into oval patties or balls and lower them gently into the liquid.

6. 6

   Poach gently for 35 to 45 minutes, until the patties are cooked through and firm.

7. 7

   Cool in some of the broth, then chill and serve cold with the carrot slices.