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Ingredients

• 1 lb. ground halibut
  
• 1 Tbs. salt
  
• 1 shallot, cut into small dice
• 1/3 cup chopped fresh flat-leaf parsley
• 1 tsp. turmeric
  
• 1 egg
• 1/2 cup matzo meal
• 1/4 cup canola oil
• 1 yellow onion, cut into small dice
• 2 garlic cloves, thinly sliced
  
• 1 carrot, cut into small dice
• 1 cup sherry vinegar
• 1/2 cup water
• 1/2 cup sugar
  
  

• 4 large artichokes
• 2 Tbs. olive oil
• 1 yellow onion, slivered
  
• 4 garlic cloves, slivered
• 1/4 cup white wine vinegar
• Salt, to taste
  
  

• Canola oil for frying
• 1/2 cup all-purpose flour
• 1 1/2 tsp. cornstarch
• 1/4 tsp. salt, plus more, to taste
• 3/4 cup seltzer water
• 1/2 lb. fiddleheads, trimmed and washed
  
  
• Fresh cilantro leaves for garnish

Description

To Get A Head Start On This Recipe From Chef Michael Solomonov, Prepare The Gefilte Fish Mixture And Form Into Balls A Day In Advance, Then Refrigerate Overnight. 

Williams-Sonoma