Food for the (Gluten Intolerant) Soul

Ingredients:
For the Fish Balls:

• 1kg fresh salmon fillet, cut into chunks
• 1½ large white onions, minced
• 2 eggs
• 1 tablespoon matzoh meal (or breadcrumbs/flour)
• Salt, black pepper, sugar (optional)

For the Sauce:

• 1½ large white onions, minced
• 3 medium carrots, peeled and cut into julienne
• 4-6 cups fish stock or water
• Salt, black pepper, sugar (optional)

Instructions:

1. Prepare the Fish Mixture: Roughly mince the salmon and 1½ onions in a food processor. Transfer the mixture to a large bowl and add eggs, matzoh meal, salt, pepper, and sugar. Mix well. Cover and refrigerate the mixture for 1 hour to firm up.
2. Form the Fish Balls: Using wet hands, shape the mixture into 2-inch long ovals. If the mixture is too sticky, add more matzoh meal/flour. If too dry, add a bit of water.
3. Prepare the Sauce: In a large pot, sauté the remaining onions and carrots in a little oil until soft. Add fish stock or water, salt, pepper, and sugar. Bring to a boil, then reduce heat to a simmer.
4. Cook the Fish Balls: Gently place the fish balls into the simmering broth. Cook for 30 minutes on low heat, occasionally shaking the pot gently to ensure even cooking.
5. Cool and Serve: Once cooked, carefully place each fish ball with a carrot slice on top onto a flat plate. Let cool, then refrigerate for at least 3 hours before serving. Serve chilled with horseradish. Enjoy!