makes 44-46 pieces
6 1/2 lbs. skinned and boned whitefish – ground
3 1/2 lbs. skinned and boned pickerel – ground
2 salmon heads and the bones from one 1 salmon
Fish Stock (make a day ahead)
Rinse bones and heads, then place in 2 cheesecloth parcels and tie
Fill each of 2 stock pots with the following:
2 large onions, sliced and wrapped in separate cheesecloth parcels
2-3 large carrots, peeled and sliced
1 1/2 tbsp. Kosher salt
1 tbsp. white pepper
2 1/2 to 3 qts. cold water
1 cheesecloth parcel with bones
Bring to a boil, then simmer for 45 minutes. Cool, then remove
parcels of heads, bones, and onions. Gently squeeze liquid from
parcels into stockpots. Discard parcels.
To make the fish:
In a blender, puree 3 eggs (or 1 yolk and 3 whites), 1 onion (chopped), 1 1/2 tbsp. Kosher salt, 3/4 tbsp. white pepper and 1 tbsp. sugar. Set aside and repeat to yield 2 batches.
Divide fish evenly into 2 large mixing bowls. Add one batch of the pureed egg mixture into each bowl. Mix contents well, adding 1/3 to 1/2 cup ice water to each bowl.
Shape batter into ovals using damp hands to prevent sticking. Each
bowl should make 22-23 pieces. Gently drop fish balls into boiling
stock evenly distributed between 2 pots.
When all fish balls are in stock, lower heat to simmer and cook
gently for about 2 hours. Cool, then transfer to a container with
liquid and carrots. Refrigerate for 2 days before serving. Garnish
each piece with a slice of carrot and serve with horseradish.