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 & chilled
 * 1 	lbs 	Whitefish fillet, diced/chill
 * 1 	large 	Onion, grated
 * 6 		Egg whites, chilled
 * 2 	tsp 	Salt
 * 1/2 	tsp 	Finely ground white pepper
 * 1/4 	cup 	Ice water
 * 1/2 	cup 	Matzo meal

BEET PRESERVES

 * 1 	cup 	Grated peeled raw beets
 * 1/4 	cup 	Cider vinegar
 * 1/4 	cup 	Small onion, grated
 * 1/4 	tsp 	Ground pepper

FRESH HORSERADISH

 * 6 		Inch-Piece horseradish root Peeled, cut into ¾"pieces
 * 1/2 	cup 	Water
 * 1 	tsp 	Salt
 * 1 	tbsp 	Cider vinegar

Directions
combine all the poaching liquid ingredients in a large pot. Bring to a gentle simmer over medium-low heat. Simmer for 10-15 minutes. To make the gefilte fish:combine all the gefilte fish ingredients in a food processor; process for 15 seconds. Use a small serving spoon to scrape out a spoonful of the mixture against the side of the bowl. 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. Continue until all of the fish mixture has been made into dumplings. Cook the gefilte fish until all the dumplings float to the liquid"s surface, about 10-12 minutes. Remove the pan from heat and let the dumplings cool in their poaching liquid for 30 minutes at room temperature. Refrigerate until the broth has jelled, about 4 hours or overnight. Using a slotted spoon, carefully remove the dumplings from the jelled broth and place on chilled plates. Serve with beet preserves, fresh horseradish, julienned green onion and carrot. Beet preserves: 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. Chill well before serving. Makes ½ cup fresh horseradish: prepare at least one day in advance so its flavor has time to develop.<BR> Grate the horseradish with the water in a blender until very finely shredded.<BR> Scrape down the blender"s sides with a rubber spatula.<BR> Strain off any excess liquid and transfer the horseradish to a bowl.<BR> Add the salt and vinegar; stir to combine.<BR> Place in a clean jar, cover, and refrigerate overnight.<BR> Serve cold.<BR> Makes about ½ cup.<BR> Note: to make horseradish in a food processor, fit the processor with the fine grating disc.<BR> Peel and cut the horseradish so that it will fit through the feed tube.<BR> Grate the horseradish in the processor and transfer it to a bowl.<BR> Add the salt and vinegar.<BR> The water may be omitted using this technique.<BR> Store in a covered container in the refrigerator for up to three days.