Gefilte Fish

Ingredients

• 2 onions
• 1.4 kg white fish fillet (cod, whitefish, carp, pike)
• Salt
• 3 eggs
• 0.5 tsp pepper (white)
• 0.5 tsp nutmeg (ground)
• 60 g matzo meal
• 1 l fish broth
• 4 Carrots
• a handful parsley

Instructions

1. 1.

   Peel and roughly chop the onions; blend with the fish fillets in a mixer until fine, then add 1½ tsp salt, eggs, pepper, and nutmeg and mix well.

2. 2.

   Stir in matzo meal and add water as needed up to 60 ml. The mixture should be loose yet sticky enough to hold shape. Chill for at least 30 minutes.

3. 3.

   Heat the fish broth. Slice the carrots into rounds and add them to the broth.

4. 4.

   Form dumplings from the fish dough using two tablespoons each, then drop them into the simmering broth. Let them gently sit in the broth for about an hour (do not boil, or the dumplings will fall apart).

5. 5.

   Cool the dumplings in the broth on a deep plate, drizzle with some broth, place a carrot round on each dumpling, and refrigerate overnight. Serve the Gefilte Fish garnished with parsley.