Ingredients:

  • lbs skinless and boneless white fish fillets (Carp, Whitefish, Pike)
  • medium yellow onion, roughly chopped
  • /2 cup Matzo Meal (or fine breadcrumbs)
  • large eggs, lightly beaten
  • tablespoons granulated sugar
  • 1/2 teaspoons kosher salt
  • /2 teaspoon freshly ground black pepper
  • –6 tablespoons very cold ice water
  • medium carrot, peeled and sliced thickly (for fish mixture)
  • cups water (for poaching liquid)
  • large carrot, sliced into rounds (for poaching liquid)
  • small yellow onion, quartered (for poaching liquid)
  • celery stalks, roughly chopped (for poaching liquid)
  • bay leaves
  • teaspoon whole black peppercorns

Instructions:

  1. Dice the 1 medium onion for the mix. Place all fish fillets, the diced onion, salt, pepper, and sugar into the food processor. Pulse until the mixture is very finely ground, scraping down the sides as needed. Do not over-process into a paste.
  2. Transfer the ground fish to a bowl. Add the beaten eggs and Matzo Meal. Mix gently by hand until just combined. If the mixture feels very stiff, add the ice water, 1 tablespoon at a time, until it holds together loosely.
  3. Cover the bowl and refrigerate the mixture for at least 1 hour to chill thoroughly.
  4. While the fish chills, combine all Poaching Liquid ingredients (water, sliced carrot, onion, celery, bay leaves, peppercorns) in the large pot. Bring to a simmer over medium heat.
  5. Once chilled, lightly wet your hands. Scoop a portion of the mixture (about 2 tablespoons) and gently roll it into an oval or ball shape (quenelle). Place the formed balls onto a parchment-lined baking sheet.
  6. Carefully lower the fish balls into the simmering, but not rapidly boiling, broth. They should be submerged. Reduce the heat to low; the liquid should barely ripple.
  7. Poach for 60–75 minutes, skimming any surface foam periodically. The fish is done when firm to the touch and reaches 165°F (74°C).
  8. Carefully remove the fish balls using a slotted spoon. Allow the fish balls to cool completely to room temperature before refrigerating them submerged in the strained poaching liquid overnight. Serve chilled.