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1
Rinse the fish fillets under cold running water, place in a bowl, sprinkle lightly with coarse salt, and store in the refrigerator for 4 or 5 hours or overnight, before beginning the preparation.
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2
Place all the trimmings in a separate bowl, salt, and store in the same way.
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3
Set the roe aside until ready to use.
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4
When you begin the preparation, rinse the fish and trimmings and drain well.
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5
Place all the trimmings In the bottom of a wide, 3- to 3 1/2-quart Dutch oven-type pot.
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6
Set aside.
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7
Chop all the fish together, either by hand, using a round wooden bowl and a half-moon chopper, or by putting it through the fine blade of a grinder.
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8
Grind or chop the two large onions along with it.
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9
Then grind all again, or keep chopping until smooth.
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10
Stir in the eggs, ice water, salt, pepper, and matzoh meal.
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11
Mix well.
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12
The consistency should be soft and thick, somewhat like thick, cooked oatmeal.
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13
If you want to taste for seasoning, pinch off a small amount of fish, about the size of a hazelnut, and cook it in simmering salted water.
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14
Cool quickly in the freezer and taste.
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15
(Do not taste the fish raw, as it is freshwater fish and may be dangerous in an uncooked state.)
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16
Add salt or pepper to the raw mix as needed.
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17
Slice the very large or medium onions in thin rounds and add to the pot with the fish trimmings.
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18
Pour in enough water to come very slightly above the onions; this should be between 4 and 6 cups.
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19
Shape the fish into slightly oval or round balls, each using about 2 tablespoons of fish.
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20
Shape with wet hands or with two wet tablespoons.
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21
Gently place the fish balls on top of the onion bed.
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22
Cover and bring to a boil, then lower the heat, and with cover slightly askew, simmer gently but steadily for 1 hour.
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23
Add the knob celery, if you have it, along with the carrots and roe.
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24
Taste the broth and add a little salt and pepper if needed, and a tiny pinch of sugar if the broth is unpleasantly sharp.
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25
Cover and continue cooking at a steady simmer for another hour.
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26
If the pieces of fish are touching and seem to stick together when first placed in the pot, dont worry.
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27
As they cook you will be able to separate them merely by shaking the pot gently several times during cooking.
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28
Let the fish cool in the broth.
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29
When cool, gently lift the pieces out and place in a dish that is 2 or 3 inches deep and large enough to accommodate the fish in a single layer.
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30
Strain the fish stock and reserve.
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31
Pick out a few of the onions and carrots and strew them over the fish and roe.
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32
Pour the strained stock over all and chill in the refrigerator.
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33
The fish tastes better if it stands overnight, although it can also be served freshly made and hot, something I detest.
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34
The fish broth should jell.
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35
Serve, diced, with the fish and a piece of carrot, onion, and roe, and, of course, with horseradish, red or white.
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36
Matzohs are also a standard accompaniment.
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37
Stored in the refrigerator, the fish will keep for 3 to 5 days, and possibly even a week.
