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Ingredients:


FISH BALLS


* ¹\³ cup carrots, scraped and diced
* ¹\³ cup parsnips, peeled and diced
* 3 tbsp matzoh meal
* 2 tbsp mild olive or vegetable oil
* 1½ cups onions, coarsely chopped
* Salt and freshly ground pepper
* 1 tbsp chopped shallots
* 2 tbsp chopped fresh dill, plus 16 additional sprigs of dill
* 2 pounds fish fillets, skin and any bones removed and discarded (either have the fish ground by your fishmonger or rinse it to remove any scales, pat dry, and cut into 1-inch pieces).



* 2 large eggs
* 2 large egg yolks
* 2 tbsp fresh lemon juice

DILL-HORSERADISH MAYONNAISE

* 1 cup mayonnaise
* ¹\³ cup finely minced dill
* ¹\³ cup plus 1 tablespoon prepared white horseradish, drained

About 12 large cabbage leaves, washed (the cabbage bed is discarded before serving, so you can use slightly imperfect or dark green outer leaves)

Soft lettuce leaves, endives, or radicchio for lining plates


Directions:


1. Prepare the fish balls. In a small saucepan, bring one cup lightly salted water to a boil. Add the carrots and parsnips, and simmer until the vegetables are very tender. Drain, reserving the cooking water, and transfer the vegetables to a food processor. Put the matzoh meal in a small bowl and stir in ¹\³ cup of the reserved cooking water. Let this mixture sit so that the matzoh meal can soften as it soaks in the liquid.

2. Warm the oil in an 8-inch skillet. Add the onions, sprinkle them lightly with salt and pepper, and saut



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