Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

Ingredients in this Recipe

1 1/2 teaspoons sugar
1 1/4 pounds skinned pike fillets, cut into 3 inch pieces
1 bay leaf
1 bottle (750 mL) dry white wine
1 bunch fresh chives (about 12), cut into 1 inch pieces
1 cup finely grated peeled fresh horseradish
1 tablespoon coarse salt, plus 3/4 teaspoon
1/2 cup ice water
1/2 pound skinned carp fillets, cut into 3 inch pieces
1/2 teaspoon freshly ground white pepper
1/4 to 1/2 teaspoon freshly grated nutmeg
2 bunches fresh dill, separated into small sprigs
2 celery stalks, cut into 1 inch pieces
2 large eggs, plus 2 large egg whites
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
3 medium carrots, peeled and cut into 1 inch pieces
3 medium red beets, stems and greens removed
3 medium yellow onions, peeled and quartered
3 tablespoons matzo meal
3/4 teaspoon fresh lemon juice
6 sprigs fresh flat leaf parsley
8 sprigs fresh thyme

See Full Recipe at Martha Stewart