Directions

1. In a small pan, heat the olive oil over medium heat and sweat onion until soft, around 5 minutes. Let cool.
2. Finely chop fish and place in a bowl
3. Add the cooled onions, eggs, matzo meal, parsley, salt, and pepper. Combine.
4. The mixture should be firm enough to form. If too soft, add more matzo meal, if to hard add more fish stock.
5. Form fish mixture into palm sized balls and set aside. This should yield 12 balls.
6. Add balls to simmering broth and simmer until cooked through, around 10 minutes.
7. Remove with a slotted spoon and dry on paper towel.
8. To make sauce, combine all ingredients and briefly mix.
9. Serve gefilte fish either room temperature or cold on a bed of lettuce or greens of your choice with the sauce.