3 pounds halibut, skinless, cut into 1-inch cubes |
3 pounds salmon, skinless, cut into 1-inch cubes |
3 onions, grated |
3 carrots, grated |
finely grated zest of 2 lemons |
2 tablespoons finely chopped fennel frond |
2 tablespoons salt |
6 eggs |
3 tablespoons sugar |
3/4 cup matzo meal |
3/4 cup water |
1 1/4 teaspoons freshly ground pepper |
pulse fish in food processor until roughly ground. |
put fish in large bowl and add remaining ingredients. mix just until combined. do not overmix. |
chill for 30 minutes. |
form into 3- to 4-ounce patties. poach patties in gentle simmer in court bouillon (see recipe |
below) for 30 minutes. allow to cool in broth. |
remove from broth and chill. serve with horseradish. |
court bouillon |
makes 6 quarts |
7 quarts water |
1 bunch fresh thyme |
1 bunch fresh flat-leaf parsley |
1/2 teaspoon whole black peppercorns |
1/2 teaspoon whole fennel seeds |
1 bottle (750 ml) dry white wine |
1 yellow onion, sliced |
2 medium carrots, peeled and sliced into 1/4-inch rounds |
1 lemon, washed and sliced into 1/4-inch rounds |
3 dried bay leaves |
2 tablespoons coarse salt |
