-
1
Grind snapper meat and trout meat in a meat grinder set to the smallest grind.
-
2
Process fish meat through the grinder again.
-
3
Place reserved fish heads, skin, and bones in a large pot.
-
4
Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes.
-
5
Strain and discard fish heads, skin, bones, and onion.
-
6
Return broth to the pot.
-
7
Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together.
-
8
Using wet hands, form fish mixture into oblong 1-inch balls.
-
9
Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish.
-
10
Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
-
11
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
-
12
Bring water to a boil.
-
13
Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
-
14
Carefully remove fish to a serving dish.
-
15
Place 1 carrot slice on top of each fish ball.
-
16
Pour broth over the fish balls and set aside to cool to room temperature.
-
17
Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.
