1 kg (2 lb) fresh white fish fillets (reserve the heads, skin and bones)
1 kg (2 lb) fresh carp fillets (reserve the heads, skin and bones)
1 kg (2 lb) fresh pike or trout fillets (reserve the heads, skin and bones)
1.9 litre (3 1/4 pt) cold water
15 g (1 tbsp) salt
7.5 g (1 1/2 tsp) black pepper
4 large onions, finely chopped
4 eggs, beaten
50 g (2 oz) matzo meal
30 g (2 tbsp) sugar
2 carrots, cut into fine julienne strips
3 carrots, peeled and cut into 2.5 cm (1 in) rounds
1 kg (2 lb) fresh carp fillets (reserve the heads, skin and bones)
1 kg (2 lb) fresh pike or trout fillets (reserve the heads, skin and bones)
1.9 litre (3 1/4 pt) cold water
15 g (1 tbsp) salt
7.5 g (1 1/2 tsp) black pepper
4 large onions, finely chopped
4 eggs, beaten
50 g (2 oz) matzo meal
30 g (2 tbsp) sugar
2 carrots, cut into fine julienne strips
3 carrots, peeled and cut into 2.5 cm (1 in) rounds
method
1. Put the reserved fish heads, skin and bones into a large stock pot.
2. Add the water, 5 g (1 tsp) of the salt, and the pepper.
3. Bring the liquid to the boil and cook, uncovered, over a high heat for 40 minutes.
4. Strain the fish stock into another pot and discard the heads, skin and bones.
5. Finely chop the fish fillets.
6. Put the chopped fish into a large bowl and add the onions, eggs, matzo meal, sugar, remaining salt, julienne carrots and another 225 ml (8 fl oz) cold water.
7. Mix well until the consistency is even.
8. Shape the fish mixture into balls about 5 cm (2 in) in diameter.
9. Bring the strained fish stock to a boil over a low heat.
10. Add the carrot slices. Drop the fish balls into the stock and cover the pot.
11. Simmer over a low heat for 1 hour.
12. Remove the cover and simmer for another 45 minutes.
13. Remove the pot from the heat and let the gefillte fish cool in the liquid to room temperature.
14. Remove the gefillte fish and put them into a glass or ceramic serving bowl.
15. Strain the stock again and pour it over the fish.
16. Add the sliced carrots from the stock. Cover the bowl and chill for 2 hours before serving.
17. Serve with horseradish.
2. Add the water, 5 g (1 tsp) of the salt, and the pepper.
3. Bring the liquid to the boil and cook, uncovered, over a high heat for 40 minutes.
4. Strain the fish stock into another pot and discard the heads, skin and bones.
5. Finely chop the fish fillets.
6. Put the chopped fish into a large bowl and add the onions, eggs, matzo meal, sugar, remaining salt, julienne carrots and another 225 ml (8 fl oz) cold water.
7. Mix well until the consistency is even.
8. Shape the fish mixture into balls about 5 cm (2 in) in diameter.
9. Bring the strained fish stock to a boil over a low heat.
10. Add the carrot slices. Drop the fish balls into the stock and cover the pot.
11. Simmer over a low heat for 1 hour.
12. Remove the cover and simmer for another 45 minutes.
13. Remove the pot from the heat and let the gefillte fish cool in the liquid to room temperature.
14. Remove the gefillte fish and put them into a glass or ceramic serving bowl.
15. Strain the stock again and pour it over the fish.
16. Add the sliced carrots from the stock. Cover the bowl and chill for 2 hours before serving.
17. Serve with horseradish.
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