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1
Ask the fish market to fillet the fish for you, saving the heads, skin and bones. Have him grind the fish for you on his small grinder twice.
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2
For the broth, place heads, skin and bones in a large kettle, adding the cold water, salt, white pepper, sugar and whole onion. Bring to a boil and boil for about 30 minutes or more.
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3
While broth is cooking, place fish in a wooden chopping bowl. Stir in eggs, salt, pepper, and sugar. (Do not use too much salt.) I use my hand beater to further chop the fish, to which has been added the onion, which you should chop fine in your Cuisinart. Using the beater, very intermittently mix the matzo meal, the egg mixture, and about 1/3 cup or a little more of water, beaten in, to make a soft mixture.
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4
When broth is ready, strain the bones, cooked onion, skin, and heads, and throw away, leaving the clear broth in the kettle. Wet hands, and form the fish into oblong balls, not too large, since they swell somewhat while cooking, and then shrink again when done. Slowly place the fish balls into the broth, using an egg turner. Stack balls in two or three layers if necessary, and be sure to add enough water carefully to cover the fish. Cover the kettle and bring to a rapid boil. Then uncover and reduce heat. Simmer for about 2 1/2 hours until the stock has been reduced to less than half the original amount.
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5
While fish is cooking, steam the sliced carrots until tender, but firm. Carefully remove the fish to a serving platter. Place one slice of carrot on top of each fish ball, and then pour the strained stock over the fish. Cool and refrigerate until stock jells.
