Gefilte Fish Timbales with Apple-Horseradish Sauce | Cruise Scoop

Ingredients

• 12 ounces whitefish fillet, skin and all bones removed
• 12 ounces pike fillet, skin and all bones removed
• 3 medium onions, quartered, divided
• 1 1/2 stalks celery, trimmed and chopped into 3-inch pieces
• 1 1/2 medium carrots
• 3 large eggs, beaten
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/3 cup olive oil
• 1/2 cup matzo meal
• 6 cups fish stock
• 2 tart apples, peeled, cored, and cut into wedges
• 3/4 cup water
• 1 tablespoon fresh lemon juice
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 3 tablespoons prepared horseradish
• 6 leaves romaine lettuce
• ¼ cup chopped fresh flat-leaf parsley
• ½ tart apple, cut into 12 thin wedges, for garnish
• 2 hard-cooked eggs, cut into wedges, for garnish