Gefilte fish

Instructions

1. Soak the bread in a little water, then squeeze it out. Pass the fish, the onion and one carrot through the mincer, or blend them in short pulses without turning them into a purée.
2. Add the squeezed bread, the egg, salt, pepper, nutmeg and parsley, then mix by hand to obtain a uniform mixture.
3. Shape into balls the size of a small egg with wet hands.
4. In a large pan, bring the water to the boil with the remaining onion, the carrots cut into rounds, the sugar and a pinch of salt.
5. Gently lower the balls into the simmering broth, then poach them at a low simmer for 1 hour 15 minutes, covered.
6. Remove the balls and carrots with a slotted spoon and let them cool. Strain the broth and keep it for the jelly.
7. Serve cold, with carrot rounds and a spoonful of grated horseradish.