Gefilte Fish

Method

Clean and fillet the fish, reserving the head, bones and skin for stock. Finely mince the fish flesh with half the onions, carrots and celery, then combine with eggs, matzo meal, salt and pepper to form a paste. Bring water to boil with remaining vegetables, fish bones and head to create a stock, simmering for 30 minutes. Using wet hands, shape the fish mixture into oval patties and carefully poach them in the simmering stock for 1.5 hours until cooked through. Remove patties with a slotted spoon and arrange in a dish, straining the stock over them along with a few cooked carrot slices. Chill until the stock sets to a light jelly, typically overnight. Serve chilled with freshly grated horseradish as accompaniment.