Traditionally made with freshwater fish—carp, whitefish, and pike—this is just as good with fish from the sea. You can even mix in some darker fish, like bluefish and salmon, although it is not traditional. Equally untraditional is the food processor, which makes this formerly formidable job a snap. Good, strong horseradish is the essential accompaniment. Make this a day before you want to serve it.
Recipe information
Yield
makes 8 to 12 servings
Ingredients
Preparation
Step 1
Put the fish scraps in a large pot with 1 onion, the celery, bay leaves, peppercorns, and water to cover; bring to a boil, then reduce the heat to low.
Step 2
Peel the other onion, quarter it, and combine it with the fish fillets in a food processor. Pulse until coarsely chopped; do not over process. (You may have to do this in batches.) Add the eggs, one at a time, pulsing after each addition. Add the matzo meal and about 1/2 cup water and process for a few seconds; the mixture should be light, smooth, and almost fluffy. Add a little more water if it seems too dry. Season with salt and pepper.
Step 3
Drop the carrots into the simmering stock. With wet hands, shape the fish mixture into small ovals, about the size of eggs. Lower each one of them into the simmering stock; don’t worry about crowding. Cover and adjust the heat so the mixture simmers; cook for about 1 1/2 hours, then turn off the heat and let the fish cool in the liquid.
Step 4
Use a slotted spoon to transfer the fish balls and the carrots to a platter. Raise the heat to high and reduce the stock, if necessary, to about 2 cups. Strain it over the fish balls, cover the platter, and refrigerate. Remove the fish from the refrigerator about 30 minutes before serving. Serve with a bit of the jelly, a few carrot pieces, and plenty of horseradish.
