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1
Grind the fish, but not too finely.
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2
In a food processor it should be done in two batches, about 24 pulses each.
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3
Mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs.
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4
Season with salt and pepper.
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5
Do not underseason.
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6
The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.
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7
For the stock, place the fish bones and heads in a stockpot.
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8
Cover with cold water, and bring to a boil.
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9
Boil about 5 minutes, skimming constantly.
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10
Lower heat to a simmer.
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11
Add the remaining stock ingredients except the salt, and simmer gently about 1 1/2 hours, adding additional water as needed to keep the ingredients covered.
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12
Strain through a very fine strainer.
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13
Season with salt.
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14
Pour the stock into a large shallow saucepan.
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15
Add the carrots, and cook until tender, about 10 minutes.
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16
Remove the carrots, slice them and refrigerate.
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17
Add enough water to the stock so the liquid is about 3 inches deep.
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18
Bring to a simmer.
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19
Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long.
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20
Slip as many as will fit comfortably into the pan, and poach for 30 minutes.
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21
Remove and drain them, and continue poaching the rest.
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22
When all the fish is cooked, transfer it to a bowl or serving dish, scatter the carrot slices over it and refrigerate.
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23
Boil down the cooking liquid until it is reduced to about 3 cups.
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24
Strain through a fine strainer.
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25
Spoon some over the cooled fish.
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26
Refrigerate the rest.
-
27
It should jell.
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28
Skim the surface.
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29
Serve the fish cold with horseradish and jellied broth on the side.
