These poached balls of minced fish are also known as gefilte fish.

Serves 12

Ingredients:

For the Quenelle:

2 tablespoons oil

2 tablespoons margarine or butter

3 white onions, finely sliced

4 lb. 6 oz. white fish fillets, minced (fishmonger will do this for you)

4 tablespoons fine matzo meal or breadcrumbs

3 eggs

3 teaspoons salt

2 teaspoons white sugar

1⁄2 teaspoon white pepper

1 cup iced water

 

For the poaching broth:

 3 white onions

2 carrots, peeled and sliced into rounds

12 cups water

1 teaspoon salt

1 teaspoon sugar

1⁄2 teaspoon white pepper

 

For the dill sauce:

3 cups whole egg mayonnaise

3 cups fresh dill, very finely chopped

1–2 tablespoons lemon juice

white pepper and salt, to taste

 

For the red pepper sauce:

3 cups whole egg mayonnaise

10 strips pickled red peppers/capsicums

1 teaspoon prepared white horseradish

 

Directions:

1.  Make quenelles: Heat oil and margarine and fry onions until just soft. Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more iced water if the mixture is too stiff. Using slightly moistened hands, shape into 3–4cm round or oval-shaped quenelles and refrigerate until firm.

2.  Make poaching broth: Place all ingredients in a large pot and bring to the boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to the boil, drop in the quenelles and reduce heat. Simmer covered for 1 hour, gently stirring occasionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature. Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sieve, pour over the quenelles and refrigerate until ready to use.

3.  Make dill sauce: Blend all ingredients. Make red pepper sauce: Blend all ingredients. Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.

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