Passover Gefilte Fish With Horseradish

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Wolfgang Puck


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1 head (about 2 1/2 pounds) green cabbage

1/2 cup matzo meal

1 quart fish stock, Court Bouillon (see "Soups & Stocks"), or good-quality canned fish broth

1 tablespoon extra-virgin olive oil

1/2 medium (5 ounces) onion, minced

2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks

3 eggs, separated

1/2 cup chopped Italian parsley

2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves

2 teaspoons salt (2-3 for 12 servings)

1/2 tablespoon freshly ground white pepper

Cayenne pepper, to taste

1 medium carrot, peeled and cut into thin julienne strips

1 medium leek, white part only, cut into thin julienne strips

Grated white or red horseradish (optional)

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