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1
Place matzoh meal in a bowl, mix with 1 cup fish stock and set aside.
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2
Place cabbages in a large pot of simmering water and as leaves soften, carefully remove them.
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3
You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf.
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4
Rinse softened leaves under cold running water, dry and cut away any large central ribs.
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5
Heat oil in a small skillet and saute onion until translucent.
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6
Cube fish, season with salt and pepper and process, using a pulse mechanism, in a food processor.
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7
Fish should have some texture.
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8
Alternatively, fish can be ground in a meat grinder or ordered ground from fish market.
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9
Mix fish with onion, parsley and tarragon.
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10
Season with pepper.
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11
Lightly beat egg yolks and mix in, then add matzoh meal.
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12
Beat egg whites until frothy, then fold in.
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13
Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
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14
Place 2 heaping tablespoons of fish mixture in a cabbage leaf or leaves and roll to enclose fish mixture completely, making a package.
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15
Repeat until all fish mixture is used.
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16
Heat remaining stock in large saucepan and add vinegar.
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17
Place cabbage rolls, seam side down, in the saucepan and scatter the carrots and leeks over them.
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18
Cover and simmer 10 minutes.
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19
Let cool completely in the stock.
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20
Remove fish rolls from stock and refrigerate until a half-hour before serving.
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21
Serve with fresh horseradish.
