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Yield: 12 good-sized balls

3 pounds firm whitefish or cod or flounder, head, bones and skin reserved separately*
1 pound trout or pike, head, bones and skin reserved separately*
2 large shallots
1 large sweet onion, such as Vidalia or Texas white
2 teaspoons salt
2 teaspoon white pepper
1 tablespoon white sugar
1/3 cup cold seltzer water or club soda
1/4 cup matzo meal, unsifted, or 1/4 cup fine breadcrumbs
3 egg whites
3-4 large carrots

1. Put the raw fish flesh, shallots, onion, salt, pepper and sugar though a grinder or into a food processor with the steel blade to pulverize. Add the seltzer and matzo meal, turning the processor on-off until combined. Or, mix these in by hand.
2. Beat the egg whites until thick and fold into the fish mixture. Refrigerate while making the fish stock.
3. Boil the carrots whole in water to cover until tender. Drain and set aside.


Head, bones and skin from the fish
3-4 celery ribs with leaves
Bunch of parsley
Handful of fresh dill
1 whole garlic clove, peeled
1 bay leaf
1 tablespoon salt
1 teaspoon white pepper
1 gallon cold water

1. Boil the ingredients for the fish stock in a large soup pot for 1 2 hours. Cool to room temperature. Strain two times to make sure there are no bones. Return strained stock to the pot.
2. Bring the fish stock to a boil. Form fish into 13 oblongs 4" X 2" and drop them one at a time carefully into the stock. Cover the pot, leaving it tilted to let a little steam escape. Reduce the heat just enough so the balls boil gently. Cook 1 2 hours. Remove one of the balls and cut it in half to check for doneness. If it is not done enough, return it to the stock and boil one-half hour longer. If it is done, turn off heat, cover the pot and allow the balls to cool to room temperature. When they are cool, remove them to glass containers. Pour the stock over and refrigerate at least 24 hours for the flavors to blend. To Serve: Cut the carrots into halves lengthwise or slice into 1 inch pieces with a serrated carrot slicer. Place fish on a platter garnished with baby greens, romaine lettuce and fresh dill. Set the carrots around and pass accompanied by a sauceboat of beet horseradish. **The amount of fish is determined by its weight before the head, bones and skin are removed.
NOTE: The fish stock should reduce considerably while it cooks and become clear gelatin in the refrigerator. Cut it into squares to put on the platter with the fish and carrots. It is truly a delicacy.


1 2 pounds whitefish, cod or scrod fillets
2 pound trout, pike or flounder fillets
1 large, or 2 smaller shallots
1 medium sweet onion, such as Vidalia, Texas white or Florida Sorrento
1 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons granulated sugar
3 tablespoons cold seltzer water or club soda
1/8 cup unsifted matzo meal
1 jumbo egg white
1 quart vegetable broth
1 quart water
Optional: 2 envelopes unflavored gelatin (Homemade fish stock becomes gelatin)

1. Put Raw fish fillets into a food processor or grinder with the shallots, onion, salt, pepper and sugar. Add seltzer and matzo meal.
2. Beat egg white until thick ant stir into fish mixture. Refrigerate until cold
3. Bring vegetable broth and water to a full boil. Shape cold fish into balls (wetting your hands) and drop, one at a time, into the boiling liquid. Cover the pot, leaving top tilted to allow a little steam to escape. Reduce heat just enough so galls boil gently. Cook 1 2 hours. Remove pot from heat and allow fish to cool in the liquid. Remove fish balls to a container with a slotted spoon.
4. Strain 2 cups of the liquid into another pot. Stir in 2 envelopes unflavored gelatin and bring to a boil, stirring. Cool and pour over fish. Refrigerate overnight. Serve with horseradish and boiled carrots.

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