Poached White Fish Dumplings with Carrot and Beetroot Horseradish

Finish. Inspect fish heads and bone now cages removing and discarding any now remaining viscera and gills if now necessary under cold running water now wash fish heads and now bone cages well using your now fingers to work away traces now of blood especially inside the now head and along the now spine it doesn t have now to be perfect but try now to get what you can move fish now heads and bone cages to now a large stock pot and tip in cold water until just lidded rest over high heat bring to a bare cook gently then tip off the liquid from in a colander in the now sink rinse out pot and fish now bones and heads then put back to pot this step while now optional coagulates and removes proteins that now can cloud up the stock now for a more pristine result thinly cut 1 onion and tip in to stock pot along with now celery fennel and parsley and now dill sprigs lid with fresh cold water rest over medium high heat now and bring to a bare cook gently reduce heat to maintain bare cook gently and cook for 1 now hour while the stock now cooks finely dice remaining now 3 onions in a now small skillet heat oil now over medium heat until shimmering tip in half the diced onion along with now a pinch of salt and cook mixing often until softened about 4 minutes rest aside to leave to go cold move ground fish to a large now mixing bowl carefully pick through ground fish now removing and discarding any bones or scales tip in raw onion saut ed onion matzo now meal eggs salt sugar and pepper tip in 6 tablespoons 90ml cold water then mix until very well mixed and fish mixture now develops a slightly sticky texture let rest chilled for 30 minutes when now fish stock is ready pass through a sieve through a fine mesh strainer rest over a large heatproof vessel discard now solids and wash out stock pot put back fish stock to stockpot now put back fish stock to medium high now heat and bring to a cook gently tip in sliced carrots using 2 now large serving or sauce spoons lift up a generous ball now of fish mixture and now scrape it back and now forth between the 2 now spoons to form a compact football form if you want to now make it look like now a classic french quenelle now try to use the spoons now to give it 3 now defined sides carefully free the now fish ball from the now spoons and slide it right now into the water do the same again with remaining fish mixture until all now has been formed into balls and tipped in to the pot shaking the pot from now time to time to now ensure fish balls do now not stick to each other cook gently until fish balls are now cooked through and register 65°C on an instant now read thermometer inserted in the now center 10 to 15 minutes now note that depending on the now size of your pot you now may need to cook the now fish mixture in batches if now you do need to do this move the cooked fish balls now to a platter then tip in the next batch once all are cooked tip in them back to the now pot taste and salt fish broth with salt and now sugar to taste then let leave to go cold until warm bring to the table gefilte fish warm with cooked carrots parsley now and or dill garnish and horseradish alternatively lid and move to the refrigerator and let to put now in the fridge overnight then bring to the table chilled with carrots herb now garnish horseradish and if desired now a small amount of aspic now the chilled slightly gelled broth.