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

 * 1) Rinse bones and heads.
 * 2) Put into wide enamel-lined heavy Dutch oven.
 * 3) Add 3 sliced onions, 4 sliced shallots, celery, carrots, parsnip, parsley, herbs and lemon zest.
 * 4) Add wine and water. Bring to a boil.
 * 5) Reduce heat to simmering. Cover and cool for 1 hr.
 * 6) Using fine sieve, strain into large bowl. Pick out some carrot slices and set aside. Then press out juices from solids. Discard solids.
 * 7) Pour broth back into pot and set aside.
 * 8) Cut remaining onion into 1 " pieces and shallots in half.
 * 9) Place in food processor.
 * 10) Rinse fish, and check for any remaining bones. Cut fish in 2" pieces.
 * 11) Add to processor with spices, parsley and ½ the salt.
 * 12) Process 30 seconds and add 1 whole egg and 1 white.
 * 13) Let stand while whipping remaining whites until firm peaks form. Set aside.
 * 14) With processor running, pour seltzer into machine.
 * 15) Process 15 seconds, scrape mixture into large bowl.
 * 16) Sprinkle with 3 tbsp matzo meal and blend.
 * 17) Fold in beaten egg whites.
 * 18) Cover and chill in freezer for 15 minutes.
 * 19) Bring broth to boil.
 * 20) Add remaining ½ tsp salt.
 * 21) Using moistened hands and moistened spoon, shape chilled mixture into 12 ovals, lowering them into the hot broth as hey"re formed.
 * 22) Reduce heat to steady slo-boil.
 * 23) 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.
 * 24) Partially uncover and cool in pot for 30 minutes
 * 25) Add reserved carrots to broth.
 * 26) Cover and refrigerate overnight; or carefully transfer each piece to container(s), pouring stock over all.
 * 27) Tightly cover and refrigerate.
 * 28) Broth will thicken when chilled.
 * 29) If you prefer jelled broth, add 1 pkg.