500gfish meatcombination of 2 or 3 types of fish (bream, hake, haddock, cod)
1smallonionfinely chopped
40gmatzo meal
1tspsugar
1tspsalt
1eggbeaten lightly
1dashwhite pepper
For the fish stock
1litrewater
non oily fishbones and/or fish head
1largecarrotsliced (a dozen of these are going to make decorations)
1smallonionquartered
1tspsalt
1tspsugar
5white peppercorns
Instructions
Make the stock. Place everything in a saucepan, bring to boil.
Skim off any scum.
Simmer for 30 minutes, then strain, reserving the carrots, being careful not to break them up.
The fish balls. Pulse the fish a few times until the fish is finely chopped/minced, being careful not to turn it into a paste. Place in a large bowl.
Sprinkle the matzo meal, sugar, salt and pepper all over the fish and mix well with a wooden spoon.
Add the egg and mix thoroughly, binding it well. Finish it off with your hands lightly, no squeezing the paste.
Cover with a cling film and leave to rest in the fridge for 30 minutes.
After 30 minutes, wet your hands and form the fish paste into oval shaped fish balls, slightly on the flat side, see pictures.
Place the fish stock in a large saucepan and bring to a gentle simmer. Lower the fish balls into the stock, cover and poach away for 30 minutes. Do it in two batches if you have to.
Take a large shallow serving dish and place the cooked fish balls in it.
Reduce the poaching stock by half and pour all over the fish balls.
Decorate each fish ball with a carrot and chill in the fridge overnight.
Notes
Traditionally served with chrain, a horseradish relish.Total time does not include chilling time overnight.