Poached Gefilte Fish Patties

What you’ll need

• 1½ lb / 680 g boneless skinless white fish, finely minced
• 1 small onion, grated
• 1 large carrot, finely grated
• 2 large eggs
• ⅓ cup matzo meal
• 1 tsp salt
• ¼ tsp black pepper
• For poaching: 6 cups / 1.4 L vegetable broth
• 1 onion, sliced
• 2 carrots, sliced

Contains: Fish, egg; matzo meal contains wheat.

Let’s make it

1. Bring broth, sliced onion and carrots to a gentle simmer in a wide pot.
2. Mix minced fish, grated onion and carrot, eggs, matzo meal, salt and pepper. Chill 15 minutes to firm.
3. With wet hands shape 12 oval patties. Lower gently into the barely simmering broth; cook in batches if crowded.
4. Cover and poach 25–35 minutes. Check the center of a patty reaches at least 145°F / 63°C.
5. Transfer to a shallow container with some strained broth and carrot slices. Cool briefly, then refrigerate promptly. Serve chilled or warm.
6. For Passover, use matzo meal and broth accepted for Passover by your family.