Place all ingredients for the clear soup in a large saucepan. Cover with cold water and bring to a boil over high heat. Skim foam from surface. Reduce temperature and simmer for 20 min. Pass clear soup through a sieve and set aside.
Cook fish batter: Finely puree fish and onions in hand blender (perhaps in several portions). Add 1 ½ tsp salt (less if desired), eggs, pepper and nutmeg and blend in. Fold in matzo meal and gradually add 60 ml water. The mixture should be loose and a little sticky, but keep the mold.
Cover and refrigerate for 30 min. Form dumplings from the fish dough with 2 tablespoons and place them on a tray sprinkled with water. Bring the clear soup to a boil. Add carrot slices and carefully drop in the fish dumplings. Reduce the heat and simmer gently for 1 hour (don’t do it!). Cool fish in the clear soup. Remove fish balls and arrange on a serving platter. Pour fish broth over and place a carrot slice on each fish ball. Refrigerate for 4 hours or possibly overnight. Garnish with parsley and lemon and bring to table with horseradish sauce with red beets.
Gefilte fish comes from the German term “Gefüllter Fisch” (stuffed fish), because originally a fish mass was stuffed into a fish skin.
Today, the fish batter is formed into dumplings. At the Laubhuettenfest is Gefilte
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