Gefilte Fish with Beet Preserves and Fresh Horseradish

Poaching liquid

 * 8 cup fish broth
 * 1 large onion, thinly sliced
 * 1 large carrot, sliced
 * 1 bay leaf

Gefilte fish

 * 1 lbs pike fillet, diced and chilled
 * 1 lbs whitefish fillet, diced/chill
 * 1 large onion, grated
 * 6 egg whites, chilled
 * 2 tsp salt
 * ½ tsp finely ground white pepper
 * ¼ cup ice water
 * ½ cup matzo meal

Beet preserves

 * 1 cup grated peeled raw beets
 * ¼ cup cider vinegar
 * ¼ cup small onion, grated
 * ¼ tsp ground pepper

Fresh horseradish

 * 6 inch-piece horseradish root peeled, cut into ¾" pieces
 * ½ cup water
 * 1 tsp salt
 * 1 tbsp cider vinegar

Directions

 * 1) Combine all the poaching liquid ingredients in a large pot.
 * 2) Bring to a gentle simmer over medium-low heat.
 * 3) Simmer for 10-15 minutes.

Gefilte fish

 * 1) Combine all the gefilte fish ingredients in a food processor; process for 15 seconds.
 * 2) Use a small serving spoon to scrape out a spoonful of the mixture against the side of the bowl.
 * 3) Using another small serving spoon, shape the gefilte fish into a dumpling by gently pushing the mixture off the other spoon and dropping it gently into the summering poaching liquid.
 * 4) Continue until all of the fish mixture has been made into dumplings.
 * 5) Cook the gefilte fish until all the dumplings float to the liquid"s surface, about 10-12 minutes.
 * 6) Remove the pan from heat and let the dumplings cool in their poaching liquid for 30 minutes at room temperature.
 * 7) Refrigerate until the broth has jelled, about 4 hours or overnight.
 * 8) Using a slotted spoon, carefully remove the dumplings from the jelled broth and place on chilled plates.
 * 9) Serve with beet preserves, fresh horseradish, julienned green onion and carrot.

Beet preserves

 * 1) Combine all of the ingredients in a small pan and simmer gently over medium heat for about 15-20 minutes, or until all the liquid has been absorbed.
 * 2) Chill well before serving.
 * 3) Makes ½ cup

Fresh horseradish

 * 1) Prepare at least one day in advance so its flavor has time to develop.
 * 2) Grate the horseradish with the water in a blender until very finely shredded.
 * 3) Scrape down the blender"s sides with a rubber spatula.
 * 4) Strain off any excess liquid and transfer the horseradish to a bowl.
 * 5) Add the salt and vinegar; stir to combine.
 * 6) Place in a clean jar, cover, and refrigerate overnight.
 * 7) Serve cold.
 * 8) Makes about ½ cup.

Horseradish in a food processor

 * 1) Fit the processor with the fine grating disc.
 * 2) Peel and cut the horseradish so that it will fit through the feed tube.
 * 3) Grate the horseradish in the processor and transfer it to a bowl.
 * 4) Add the salt and vinegar.
 * 5) The water may be omitted using this technique.
 * 6) Store in a covered container in the refrigerator for up to three days.