Recipe from The New York Times Passover Cookbook

Classic Gefilte Fish
(Makes 24 pieces, about 12 servings)

At last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from Times articles spanning more than four decades, The New York Times Passover Cookbook represents Jewish cuisine from all over the world.

Homemade gefilte fish is the pride of many Jewish cooks--particularly those of Eastern European heritage. This version is from food columnist Florence Fabricant, whose authoritative articles and recipes are an essential part of The Times's Dining section.

The New York Times
Passover Cookbook
By Linda Amster
Morrow Cookbooks

Ingredients:

3 pounds fish fillets, preferably 1 pound each, such as whitefish, pike and carp, cut in 1-inch squares
1 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons minced parsley
1/3 cup matzoh meal
Juice of 1 lemon
1/2 cup dry white wine or water
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 teaspoons kosher salt, or to taste
1 1/2 teaspoons freshly ground black pepper
1 quart Fish Stock
2 carrots, peeled and sliced
Prepared horseradish

Preparation:

1. In a food processor, grind the fish, but not too finely. This should be done in two batches, about 24 pulses each. In a bowl, mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs and egg whites. Season with salt and pepper. Do not underseason. The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.

2. In a large pan, bring the stock to a simmer.

3. Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long. Slip as many as will fit comfortably into the pan, and poach for 30 minutes. Remove and drain, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish. Add the carrot slices to the stock and simmer 10 minutes. Remove them with a slotted spoon and scatter them over the fish. Refrigerate.

4. Boil down the cooking liquid until it is reduced to about 3 cups. Strain through a fine strainer. Spoon some over the cooled fish. Refrigerate the rest. It should jell. Skim the fat off the surface.

5. Serve the fish cold with horseradish and jellied broth on the side.