Gefilte Fish

1 slice of fresh white bread
water to soak
1 tablespoon polyunsaturated vegetable oil
I large onion, peeled and finely chopped
1 carrot, peeled and grated
1 kg/2 lb mixed white fish fillets
2 tablespoons chopped parsley
salt
freshly ground black pepper
2 eggs
capers
300 ml/1/2 pint fish stock
Garnish:
flat-leaf parsley
lemon wedges

Soak the bread in the water for 15 minutes. Meanwhile, heat the oil in a saucepan and fry the onion and carrot for 3 minutes. Mince together the fish, onion, carrot and parsley. Season well with salt and pepper.

Squeeze the water out of the bread, and add the bread and eggs to the fish mixture. Mix well to incorporate all the ingredients thoroughly. Use your hands to form the mixture into balls the

size of plums. Top each one with a caper.

Place the fish balls in a steamer, cover with a tight-fitting lid and steam over the fish stock for 30 minutes. Check the liquid level frequently and add more boiling stock if necessary.

Transfer the balls to a serving plate. Boil the stock to reduce until syrupy. Taste and adjust the seasoning, if necessary. Pour over the fish balls. Cool and place in the refrigerator to chill before serving. Garnish with sprigs of flat-leaf parsley and lemo