Gefilte Fish

Ingredients

• •700g ground carp or a mix (350g carp + 350g pike or whitefish)
• •2 medium onions — 1 finely diced, 1 sliced for broth
• •2 large eggs
• •2 tablespoons matzo meal
• •1.5 teaspoons kosher salt
• •1 teaspoon white pepper
• •1–2 tablespoons sugar (Polish sweet style; omit for Lithuanian peppered style)
• •2 large carrots — 1 grated for the fish, 1 sliced for the broth
• •Fish heads and bones for poaching broth
• •2 litres water
• •Salt and pepper for broth

Instructions

1. 1

   BROTH: Combine fish bones and heads, 2 litres water, 1 sliced onion, 1 sliced carrot, salt, and pepper in a wide pot. Bring to a boil, skim foam, reduce to a simmer.

2. 2

   FISH MIXTURE: Combine ground fish, finely diced onion, grated carrot, eggs, matzo meal, salt, white pepper, and sugar (if using). Mix thoroughly.

3. 3

   Wet your hands. Shape the fish mixture into oval patties about 7cm long and 4cm wide.

4. 4

   Gently lower the fish patties into the simmering broth. They should be half-submerged.

5. 5

   Cover partially and simmer over low heat for 45–60 minutes. The patties will expand and firm up.

6. 6

   Remove from heat. Let cool in the broth. Transfer patties and cooked carrot rounds to a serving platter.

7. 7

   Strain and reduce the broth by half. Pour over the fish patties. Refrigerate overnight — broth will set to a light jelly.

8. 8

   Serve cold or at room temperature with cooked carrot on top and white or red horseradish (chrain) on the side.