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1
Place the fish trimmings in a large soup pot along with the vegetables, herbs and 2 qts of water.
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2
The water should cover the trimmings.
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3
Cover, bring to a boil and then lower the heat and simmer for 30 minutes.
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4
Put the fish fillets along with the onion and garlic through a meat grinder.
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5
(a food processor or blender may be used provided you to it in small batches).
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6
Put the ground fish mixture in a large bowl.
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7
Mix well and then add eggs matzo meal, ice water, salt and pepper.
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8
Combine and then refrigerate.
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9
Strain the fish stock and remove the trimmings and vegetables.
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10
Place clear stock in a clean soup pot.
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11
Add the sugar, additional carrot, salt and pepper.
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12
Simmer gently over low heat while you form the dumplings.
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13
With wet hands, shape the fish mixture into egg sized dumplings and gently lower into the simmering stock.
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14
Cover and simmer for 1 1/2 hours.
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15
Let the dumplings cool in the stock until they are room temperature.
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16
Remove to serving bowl and arrange to your liking.
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17
Scoop the carrots out of the stock and arrange over the dumplings.
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18
Pour as much fish stock over the dumplings as you wish.
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19
Chill overnight and serve with grated horseradish.
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20
The fish stock should gell overnight.
