Gefilte Fish

• 3 pounds whitefish scrapsskeletons, heads (gills removed), and skin
• 2 large onions
• 2 celery stalks, roughly chopped
• 2 bay leaves
• 1 tablespoon peppercorns
• 3 pounds fillets of assorted fish, preferably freshwater, like carp, whitefish, and pike, rinsed and patted dry
• 3 eggs, lightly beaten
• 3 tablespoons matzo or cracker meal
• Salt and white (preferred) or black pepper to taste
• About 3 cups carrot chunks
• About 1/2 cup Creamy Horseradish Sauce (page 608), Sharp Horseradish Sauce (page 607), or prepared horseradish to taste

1. Put the fish scraps in a large pot with 1 onion, the celery, bay leaves, peppercorns, and water to cover; bring to a boil, then reduce the heat to low.
2. Peel the other onion, quarter it, and combine it with the fish fillets in a food processor.
3. Pulse until coarsely chopped; do not over process.
4. (You may have to do this in batches.)
5. Add the eggs, one at a time, pulsing after each addition.
6. Add the matzo meal and about 1/2 cup water and process for a few seconds; the mixture should be light, smooth, and almost fluffy.
7. Add a little more water if it seems too dry.
8. Season with salt and pepper.
9. Drop the carrots into the simmering stock.
10. With wet hands, shape the fish mixture into small ovals, about the size of eggs.
11. Lower each one of them into the simmering stock; dont worry about crowding.
12. Cover and adjust the heat so the mixture simmers; cook for about 1 1/2 hours, then turn off the heat and let the fish cool in the liquid.
13. Use a slotted spoon to transfer the fish balls and the carrots to a platter.
14. Raise the heat to high and reduce the stock, if necessary, to about 2 cups.
15. Strain it over the fish balls, cover the platter, and refrigerate.
16. Remove the fish from the refrigerator about 30 minutes before serving.
17. Serve with a bit of the jelly, a few carrot pieces, and plenty of horseradish.

whitefish scrapsskeletons, onions, celery stalks, bay leaves, peppercorns, fish, eggs, matzo, salt, carrot chunks, horseradish sauce

Taken from www.epicurious.com/recipes/food/views/gefilte-fish-385596 (may not work)