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Best Gefilte Fish

"The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar."

Ingredients :

• 2 pounds red snapper - head, skin, and bones removed and reserved
• 1 pound speckled trout - head, skin, and bones removed and reserved
• 2 quarts water
• 1 onion
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 pinch white sugar, or more to taste
• 1 onion, chopped fine
• 3 eggs, beaten, or more as needed
• 1/3 cup water, or as needed
• 1 tablespoon matzo meal, or as needed
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground white pepper
• 1 carrot, sliced into rounds

Instructions :

Prep : 30M	Cook : 6M	Ready in : 5H40M

• Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
• Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
• Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
• Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
• Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
• Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

Notes :

• Ask the fish market to fillet the fish for you, saving the heads, skin, and bones. Have him grind the fish for you on his small grinder twice.
• Nutrition:
• The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of broth consumed will vary.

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