Salmon Gefilte Fish With Carrots
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
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
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.
Tocqueville's Best Chicken Soup.