Add Fish Trimmings (head, bones, skin), whole unpeeled Onions, 1 teaspoon salt, ¼ teaspoon White Pepper, 1 teaspoon Sugar and 3 quarts Fresh Water to Pressure Cooker cooking pot.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 15 minutes. When Beep sounds, allow a full Natural Pressure Release.
While Stock is cooking, place 1 carrot, 1 peeled onion, 3 egg whites, 1 teaspoon Salt, ¼ teaspoon White Pepper, 2 teaspoons Sugar and Matzo Meal into the bowl of a food processor. Process until well combined.
Add Fish Fillets and pulse until Fish is incorporated, being careful not to turn the fish to mush. Transfer Mixture to a Bowl and place in refrigerator. Slice two carrots and set aside.
When pressure has naturally released, strain Stock into a Bowl and discard solid matter. Rinse out Pressure Cooker cooking pot and add strained stock back into pot. Select Low Pressure and 10 minutes on the Pressure Cooker.
Remove Fish from refrigerator and form into Oval/Egg Shaped Balls. Use a large spoon and gently place Fish Balls into the hot liquid. Add sliced Carrots to Pressure Cooker.
Lock on Lid and close Pressure Valve. (Time has already been set.) When Beep sounds, allow a full Natural Pressure Release.
Carefully remove Gefilte Fish and Carrots to a container and let cool for 15 minutes. Strain Fish Stock and pour over the Gefilte Fish.
Place in refrigerator and allow to chill. Serve with Horseradish
Whitefish and Pike come from freshwater lakes in Nova Scotia, Canada and usually need to be ordered.Ask your fishmonger to clean the fish and separate the trimmings from the fillets.A good fishmonger will clean the fish thoroughly, but to be on the safe side, check to make sure no bones are left in the fillets.
Cooking A Frozen Gefilte Fish Log
To cook, place the frozen Gefilte Fish log into Pressure Cooker and add carrots, parsnips, onions, sugar, Fish Stock, Vegetable Stock or Water.
Set pressure cook time for 10 minutes. Let pressure release for 15 minutes and then release the rest of the pressure.