Salmon Gefilte Fish Poached in Fennel-Wine Broth with Ginger-Beet Horseradish from The Gefilte Varia

Ingredients

• 3 tablespoons finely ground blanched almonds
• 1 tablespoon peeled and finely grated fresh ginger, or to taste
• 1 cup prepared beet-horseradish
• Soft lettuce, endive, or radicchio leaves, for lining plates
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon peppercorns
• 3 cups dry white wine
• Salt
• 3 garlic cloves, peeled
• 1 parsnip, coarsely chopped (about 1 cup) (optional)
• 1 small fennel bulb, coarsely chopped (include stalks and some of the fennel fronds)
• Sautéed onion and carrot reserved from preparing the broth (about 1½ cups chopped onions and ¾ cup chopped carrots)
• 2 large garlic cloves, peeled
• ½ cup coarsely chopped fresh parsley leaves and stems
• 1 bay leaf
• 2 tablespoons mild olive or vegetable oil
• ¾ pound onions, coarsely chopped (3 cups) About ½ pound carrots, coarsely chopped (1½ cups)
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon freshly ground black pepper
• 1½ teaspoons salt
• 1 tablespoon fresh lemon juice
• 2 large eggs