• Make the stock. Place everything in a saucepan, bring to boil.
  1 small onion, 1 L water, non oily fishbones and/or fish head, 1 large carrot, 1 small onion, 1 tsp salt, 1 tsp sugar, 5 white peppercorns
• 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.
  500 g fish meat
• Sprinkle the matzo meal, sugar, salt and pepper all over the fish and mix well with a wooden spoon.
  40 g matzo meal, 1 tsp sugar, 1 tsp salt, 1 dash white pepper
• Add the egg and mix thoroughly, binding it well. Finish it off with your hands lightly, no squeezing the paste.
  1 egg
• 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.