Ingredients :
- 1 tablespoon olive oil
- 2 whole medium carrots
- 1 fennel bulb, quartered
- 1 medium onion, quartered
- 1 tablespoon whole peppercorns
- 2 quarts water
- 1 bottle white wine
- 1 tablespoon salt
- 1 bay leaf
- FISH:
- 1 medium carrot, quartered
- 1 small onion, quartered
- 1 garlic clove
- 12 ounces whitefish, rockfish or cod fillet, bones and skin removed, cubed
- 12 ounces salmon or trout fillets, bones and skin removed, cubed
- 1/4 cup matzo meal
- 1 large egg, lightly beaten
- 2 tablespoons snipped fresh dill
- 4-1/2 teaspoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1/4 teaspoon pepper
Directions :
- In a large saucepan or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion and peppercorns. Cook and stir for 5 minutes. Stir in water, wine, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 45 minutes.
- Meanwhile, place carrot, onion and garlic in a food processor; pulse until finely ground. Add fish; pulse until finely ground (mixture should not become paste-like). Transfer to a large bowl. Stir in matzo meal, egg, dill, sugar, lemon juice, salt and pepper until just combined. With wet hands, gently pat into the shape of a 2-in. egg. Gently add to simmering broth mixture. Cover and simmer on low for 30 minutes.
- Gently remove gefilte fish and carrot from broth with a slotted spoon into a shallow dish with a rim. Strain broth mixture. Pour 1 cup strained broth mixture into dish. Save remaining strained broth and vegetables for another use. Cover and refrigerate gefilte fish and carrots until chilled, 3 hours or overnight.
- To serve, use a slotted spoon to arrange gefilte fish on a serving platter. Slice carrots and add to platter. If desired, garnish with additional dill.
