Gefilte Fish

Fish:

1 whole Buffalo (or other fatty fish)
1 whole Salmon
1 whole Walleye Pike
(have the fish market fillet them and give you the bones and skin for
broth. You may ask them to grind the fish for you too, which is an enormous time saver.)

Broth:

4 onions cut in half
4-6 stalks of celery (including leafy parts)
2 whole carrots
Fish bones and skin

Put above ingredients in the largest pot you own and cover it with
water. Bring to a boil and simmer for 2-3 hours. This should make a
fairly rich stock.

Fish Balls:

2 large onions - ground through a meat grinder
Fish fillets ground through a meat grinder (separately from the onions).
1 tsp sugar (optional)
1 tsp white pepper
salt (1 tsp)
approximately 1/4 cup matzo meal
4 egg whites
2 egg yolks
1/2 cup extremely cold water (put in freezer, but make sure there's no ice in it.)

In a wooden bowl, using a round bladed chopper chop ground fish and ground onions. Use a turning motion, working as much air in a
possible. (This is where the visual aids come in handy.) Chop for
about 10 minutes. Add matzo meal and spices and keep chopping using the same motions (about 5 more minutes). Beat egg whites until frothy (not stiff) and pour over the fish mixture. Beat egg yolks well, add the very cold water and pour over fish mixture. Do not mix. Chop the mixture, adding more air, until eggs are well worked in.

Strain fish broth and bring back to a gentle simmer. Make balls of
the fish mixture (handle as little as possible) and drop gently in
broth. Peel and slice carrots into 1/4 inch rounds and add to broth.
Partially cover and simmer for about 2 hours. Turn the balls
occasionally if there are too many for them to turn on their own.

When cooked, remove fish balls and place in a single layer in storage containers. Remove carrot slices from broth and put one carrot on each fish ball. Refrigerate.

Bring fish broth to a boil and boil lightly for about 3 hours, or until reduced to 1/3 - 1/2 of its original volume. Pour reduces broth over fish balls and refrigerate until cold and broth has jelled. Serve cold with horse radish.

Serves about 20 people with leftovers.