Have the fish filleted by the dealer, but take the head, skin and bones ditto The bones, the head, the skin, 1 onion, 1 yellow turnip, peppercorns and salt as ditto the celery stick with plenty of tap water in saucepan Bring to a boil and simmer gently for about 1 hour.
Meanwhile, cook the dumplings: fry 2 diced onions in oil until they start to take color.
Put the fish fillets, raw onions, fried onions, hard-boiled eggs (last, and then don’t whisk for long), raw nutmeg, eggs, salt and pepper in hand blender and run until everything is pureed together. Do not mash too long, alternatively it will lose flavor.
If it becomes too thin, add a little bit of matzo meal afterwards, and only afterwards. Strain the meat broth and put it back into the saucepan.
Make dumplings from the fish puree and put them into the slightly simmering broth.
Add sliced carrots and simmer very gently for 1 1/2 h on low heat.
Pour fish into bowl and pour about 3 tbsp of the broth over. Add the carrots. Cool. Cool the rest of the broth ditto and set aside on the table. It should be jellied.
Put it on the table with chrain (horseradish sauce).
Chrain (quantities not detailed) Make all ingredients into puree in hand mixer. Season to taste.
Pour into a jar and seal.
Our tip: Buy fr
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