Summary

Ingredients

For the fish:

• 1 ½ kg carp
• 1 medium onion (s), peeled, sliced
• 1 medium carrot (s), peeled, sliced
• 2 egg (s), size S
• 1 egg (s), size S, hard-boiled
• 1 slice (s) bread (matzo) for Passover or bread for the Sabbath
• 2 tablespoon flour (matzo flour) for Passover or breadcrumbs for the Sabbath
• salt and pepper
• 1 ½ tablespoon sugar

For the brew:

• 3 liters water
• 1 piece (s) celeriac, peeled and washed
• 2 bay leaves
• 5 black peppercorns
• 3 allspice grains
• 2 medium carrot (s), peel and cut into oblique slices
• 2 medium onion (s), peel and leave whole
• 1 tablespoon sugar
• salt

Also: (for the chrein)

• 4 large beetroot, fresh
• 150 g horseradish, rated
• 0.5 ½ lemon (s), add the juice
• 3 tablespoon sugar
• 3 tablespoon vinegar
• 1 teaspoon salt
• 1 cup stock (beetroot stock from cooking)

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Instructions

1. Clean, scale and fillet the fish so that the skin stays on. Separate the head from the body, remove the gills and eyes from the head.
2. Prepare the vegetables for the brew. Peel, wash and cut the celery and onions and place in a large saucepan. Wash the fish head without eyes and gills, as well as the large fishbones, and place them in the large saucepan next to the vegetables. Add 3 liters of water and the spices for the brew, bring the brew to a boil once, then simmer for 2 hours on a very low heat.
3. In the meantime, soak the maze slices or 1 slice of bread well in water and then squeeze out well. Turn the fish fillet with the skin and the small bones, with 1 onion and 1 carrot, 1 hard-boiled egg and squeezed matzo or bread through the meat grinder twice, once through the thick holes and the second time through the smaller holes. Put everything in a large bowl. Add eggs, sugar, salt, ground pepper and matzo flour or breadcrumbs and knead everything well. Cover well and refrigerate for 2 hours.
4. Then cut the carrot for the brew into slices ½ cm thick and place in the saucepan.
5. Take the fish mass out of the refrigerator. Shape a test meatball and cook in the stock, then try and, if necessary, season the fish mixture with other spices.
6. Now shape oval meatballs from the mixture and add to the stock, simmer for 1.5 hours, half covering the pot with the lid.
7. Let the oval meatballs cool in the stock, otherwise they will disintegrate. Place in a cold state in a glass mold and pour over the brew. It gels until the next day. Place a slanted carrot slice on top of each meatball.
8. Chrein:
9. Peel, wash and quarter the beetroot, place in a saucepan and fill with water. Add a little fresh lemon juice and let it boil until the water is boiling. Reduce the heat and cook until the tubers are tender. Take out of the water and chill. Let the red water cool down too.
10. Grate the cold beetroot with a medium-fine grating disc. Put in a bowl. Add the horseradish and spices as well as some of the beetroot sauce. Mix everything well and season to taste. Store in a jar with a lid and serve with the fresh cakes.