Gefilte Fish I

== Description ==
Have fishmonger skin, bone and fillet fish, reserving bones and heads for broth in which fish will be simmered. 
For best results, the total net weight should be about 2¼ lb 
== Ingredients ==
* 2 lbs ea whitefish and pike
* ½ lbs summer carp
* 4 each medium shallots (slice 3)
* 6 each large shallots (slice 4)
* 2 each celery ribs, sliced
* 4 each medium carrots, peel, slice
* 1 each medium parsnip, peel, slice
* 3 large sprigs parsley
* ¼ tsp thyme and dill
* 4 each 2" slices lemon zest
* 1 cup kosher dry white wine
* 7 cup water (more or less)
* ½ tsp nutmeg, ginger, white pepper
* ⅛ tsp cayenne pepper florets from 2 large parsley sprigs.
* 4 large eggs (1 yolk and 4 whites)
* ¼ cup cold fresh seltzer
* 3 tbsp matzo meal (or more)
== Directions ==
# Rinse bones and heads.
# Put into wide enamel-lined heavy Dutch oven.
# Add 3 sliced onions, 4 sliced shallots, celery, carrots, parsnip, parsley, herbs and lemon zest.
# Add wine and water. Bring to a boil.
# Reduce heat to simmering. Cover and cool for 1 hr.
# Using fine sieve, strain into large bowl. Pick out some carrot slices and set aside. Then press out juices from solids. Discard solids.
# Pour broth back into pot and set aside.
# Cut remaining onion into 1 " pieces and shallots in half.
# Place in food processor.
# Rinse fish, and check for any remaining bones. Cut fish in 2" pieces.
# Add to processor with spices, parsley and ½ the salt.
# Process 30 seconds and add 1 whole egg and 1 white.
# Let stand while whipping remaining whites until firm peaks form. Set aside.
# With processor running, pour seltzer into machine.
# Process 15 seconds, scrape mixture into large bowl.
# Sprinkle with 3 tbsp matzo meal and blend.
# Fold in beaten egg whites.
# Cover and chill in freezer for 15 minutes.
# Bring broth to boil.
# Add remaining ½ tsp salt.
# Using moistened hands and moistened spoon, shape chilled mixture into 12 ovals, lowering them into the hot broth as hey"re formed.
# Reduce heat to steady slo-boil.
# Cover and cook 45 minutes, spooning ovals with broth after they've cooked for 10 minutes. Each piece will puff up and rise to top.
# Partially uncover and cool in pot for 30 minutes
# Add reserved carrots to broth.
# Cover and refrigerate overnight; or carefully transfer each piece to container(s), pouring stock over all.
# Tightly cover and refrigerate.
# Broth will thicken when chilled.
# If you prefer jelled broth, add 1 pkg.
Category:Passover Seder
Category:Pareve Recipes
Category:Carp Recipes
Category:Pike Recipes
Category:Whitefish Recipes
Category:Shallot Recipes
Category:White wine Recipes
Category:Parsnip Recipes
Category:Carrot Recipes
Category:Egg Recipes