Ingredients

Fish stock
1 salmon or whitefish frame, cut up
1 onion, peeled and stuck with 6 cloves
2 carrots, chopped roughly
1 parsnip, chopped roughly
7 black peppercorns
1/4 cup white wine

Salmon gefilte fish
1 pound salmon fillet, skinned and cut in chunks
1 small onion, peeled and quartered
2 small carrots, peeled; 1 sliced thin, 1 cut in chunks
1 small parsnip, peeled, cut in chunks
2 eggs
1/4 cup matzo meal
1 and 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups fish stock (recipe above)
1/4 cup sugar
1/2 cup chopped dill

Instructions

Fish stock
Put all the stock ingredients in a small stockpot and add water to cover. Bring to a boil; then immediately reduce the heat to a simmer. Cook for just 15 minutes, skimming often. Strain and reserve the stock. (Can be made two days ahead.)

Gefilte fish
Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food processor, and chop finely. Add the salmon and process to a coarse purée. Add eggs, matzo meal, salt, and pepper, and process until combined.

Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 quenelles. Poach the quenelles in the simmering stock, covered, for 2 minutes. Remove the quenelles to a shallow bowl and set aside. (Published 2002)