Serves 4 to 6

You can buy fairly decent Gefilte fish in the market, but despite the bad P.R. it has received, Gefilte fish is not really all that hard to make.  After all, it’s just a form of dumpling or as the French would say, “quenelles.”  Gefilte fish is usually served chilled and garnished with cooked carrot and leek.  Traditionally Gefilte fish was made from a wide variety of white fish including carp, buffalo fish, haddock, cod, pike and white fish.  However, with the selection of fish types available in most markets having become dolefully limited, I suggest that you use tilapia, which is fairly widely available at the present time.

Fish Stock or Court Bouillon for poaching

2 pounds tilapia fillets, (no bones)

1 white onion, grated *

3 eggs, lightly beaten

2 tablespoons chopped fresh dill weed or 1/2 teaspoon dry

About 1/4 cup Matzo meal

Salt and fresh ground black pepper to taste

1 carrot, cut into thin slices on the diagonal

1 medium size leek, cut into thin rings

Make your fish stock or Court Bouillon, or use commercial if available.  Vegetarian bouillon is Court Bouillon.  Chop the fish fillets into cubes.  Combine fish, onion, eggs and dill weed in a food processor or blender and turn into a paste.  Add enough Matzo meal to form a paste that will hold its shape.  Season to taste with salt and pepper.  Wet your hands in cold water and gently form the fish paste into small ovals about the size and shape of a flattened lime.  Place on a single layer on a plate and chill for about an hour. 

Heat the stock to a simmer.  Gently slide the ovals of fish paste into the simmering stock and poach for about forty-five minutes.  Remove from the stock with a slotted spoon and place on a serving plate.  Refrigerate.

Increase the heat of the stock to a slow boil and drop in the carrot and leeks.  Cook until tender but not mushy.  Remove from the stock with a slotted spoon, rinse under cold running water, drain and set aside. 

Strain and clarify the remaining stock and boil, uncovered until the volume is reduced at least by half.  You want it to form a light jelly when chilled. 

Remove the chilled Gefilte fish from the refrigerator and place a slice of carrot on top of each piece of fish.  Continue garnishing the place with the slices of leek.  Pour some of the reduced stock over all, add a few sprigs of parsley or dill weed and chill.  Serve with horseradish.

* If you cry easily when chopping onions, grating one will really get to you.  Lots of things are suggested to stop this.  The only one that has ever worked for me is to wear a pair of swimming goggles or mask.