Baked Gefilte Fish
['1 1/2 pounds rockfish fillet', '1/2 pound pike fillet', '1/2 pound flounder fillet', '8 cups fish stock, preferably homemade', '3/4 cup matzo meal', '4 large eggs, lightly beaten', '2 tablespoons sugar', '1 tablespoon chopped fresh thyme leaves', '2 tablespoons chopped fresh parsley', '1 teaspoon freshly grated lemon zest', '2 1/2 teaspoons salt', '1/8 teaspoon freshly ground black pepper', 'Boiled Carrots with Prepared Horseradish for serving', 'Vegetable stock or water can be used instead of fish stock.']
Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges—about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.
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