Gefilte Fish

Ingredients

• For the balls: 1 kg Carp, skinless and boneless (after filleting)
• 3 tablespoons Canola oil, 2 onions
• 2 Hard-boiled eggs
• 1/3 (one third) cup Breadcrumbs / matzo meal
• 1 tablespoon Salt
• 3 tablespoons Sugar (for those who like sweet gefilte fish, you can add 4 tablespoons)
• 2 teaspoons Ground white / black pepper.
• For the broth: 2 liters Water
• heads and bones Of the filleted fish
• 3 carrots Peeled
• 1 Large onion, quartered
• 1 teaspoon Black pepper
• 3 Bay leaves
• 2 tablespoons Heaping sugar
• 1 tablespoon Salt
• Optional upgrades: 3 medium onions, 1 leek white part only (or 4 onions)
• 1 root Parsley
• 1 Celery root, peeled and cut
• 6 whole berries Allspice
• 1 Carrot for garnish

Preparation

For the fish balls:
Heat a wide skillet with 2 tablespoons of oil over medium heat.
Add the grated carrot and 2 finely chopped onions.
Stir occasionally.
Fry together for about 8-10 minutes, until the onion and carrot soften slightly.
- Let cool.

Grind the fish well, preferably in a meat grinder.,
Add the fried carrot and onion.
Add: 2 fresh onions and hard-boiled eggs.

Transfer to a large bowl and add:
1/3 cup breadcrumbs / matzo meal.
1 tablespoon salt
3 tablespoons sugar (for those who like it sweeter, you can add 4 tablespoons).
2 teaspoons ground white / black pepper.

- Mix everything well, very well together.

For the broth:
In a large, wide pot.
Put in all the broth ingredients and bring to a boil.

Lightly wet your hands and form the fish mixture into slightly elongated balls,
carefully add them to the broth.
Once all the fish balls are in, cover the pot and bring to a boil.

Once the broth boils, open the lid slightly - not all the way, just a little - and cook for about an hour.

Let cool and strain the broth.

Arrange the gefilte fish balls with a little of the broth,
slice the carrot into thin rounds and place one on top of each ball.
Cover with plastic wrap and refrigerate overnight.

Bon appétit :)