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Ingredients

• 3 pounds halibut, skinless, cut into 1-inch cubes
• 3 pounds salmon, skinless, cut into 1-inch cubes
• 3 onions, grated
• 3 carrots, grated
• Finely grated zest of 2 lemons
• 2 tablespoons finely chopped fennel frond
• 2 tablespoons salt
• 6 eggs
• 3 tablespoons sugar
• 3/4 cup matzo meal
• 3/4 cup water
• 1 1/4 teaspoons freshly ground pepper
• Pulse fish in food processor until roughly ground.
• Put fish in large bowl and add remaining ingredients. Mix just until combined. Do not overmix.
• Chill for 30 minutes.
• Form into 3- to 4-ounce patties. Poach patties in gentle simmer in court bouillon (see recipe
• below) for 30 minutes. Allow to cool in broth.
• Remove from broth and chill. Serve with horseradish.
• Court Bouillon
• Makes 6 quarts
• 7 quarts water
• 1 bunch fresh thyme
• 1 bunch fresh flat-leaf parsley
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole fennel seeds
• 1 bottle (750 ml) dry white wine
• 1 yellow onion, sliced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 1 lemon, washed and sliced into 1/4-inch rounds
• 3 dried bay leaves
• 2 tablespoons coarse salt

Description

Delicious Home Made Recipe From The NY Times. So Easy To Make And So Much Better Than Bottled.

Group Recipes