Makes 24 large patties
3 pounds halibut, skinless, cut into 1-inch cubes
3 pounds salmon, skinless, cut into 1-inch cubes
3 onions, grated
3 carrots, grated
Finely grated zest of 2 lemons
2 tablespoons finely chopped fennel frond
2 tablespoons salt
6 eggs
3 tablespoons sugar
3/4 cup matzo meal
3/4 cup water
1 1/4 teaspoons freshly ground pepper
Pulse fish in food processor until roughly ground.
Put fish in large bowl and add remaining ingredients. Mix just until combined. Do not overmix. Chill for 30 minutes.
Form into 3- to 4-ounce patties. Poach patties in gentle simmer in court bouillon (see recipe below) for 30 minutes. Allow to cool in broth.
Remove from broth and chill. Serve with horseradish.
Court Bouillon
Makes 6 quarts
7 quarts water
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole fennel seeds
1 bottle (750 ml) dry white wine
1 yellow onion, sliced
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 lemon, washed and sliced into 1/4-inch rounds
3 dried bay leaves
2 tablespoons coarse salt
Fill a large stockpot with water (about three-quarters full). Bundle thyme, parsley, peppercorns and fennel seeds in a small piece of cheesecloth to make a bouquet garni, and place in stockpot. Add remaining ingredients.
Cover pot and bring to a simmer over medium-low heat. Remove lid; gently simmer 30 minutes. Remove from heat; discard bouquet garni. Use bouillon immediately, or let cool completely, about 1 hour, before storing.
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