For the Broth

The bones of and head of 1 white fish (gills removed)

1 carrot rough chopped

1 parsnip rough chopped

1 onion rough chopped

2 medium size bulbs of fennel cut in half

5 cloves peeled garlic

1 tablespoon black pepper

1/4 cup white wine

cold water

For the Gefilte Fish

1 pound wild salmon, skin removed and diced

1 parsnip rough chopped

1 onion rough chopped

3 small carrots sliced thin in rounds (save half for the broth once it's strained)

2 eggs

1/4 cup matzoh meal

For the Broth

In a medium size sauce pot add all the ingredients for the broth, cover with cold water, bring to a boil and let simmer for 15 minutes.

Strain the vegetables and fish bones out of the broth, place in a large pot, add half the carrot rounds (see "For the Gefilte Fish" above), place back on the burners over very very low heat and cover, while waiting for your gefilte fish

For the Gefilte Fish

In a food proccessor add the parsnips, half the carrots, onion and pulse till it's chopped pretty fine.  Then add the salmon and eggs, pulse again till combined.  Lastly, add the matzoh meal, season with salt and pulse again.  Remove the Gefilte fish mixture from the food processor, spoon into a bowl, cover with plastic wrap and let cool in the fridge for about a half hour.

After the Gefilte Fish mixture has cooled, form into rounds and place on a greased cold plate. 

Once you have rolled all the fish, turn the heat on the broth up to medium and gently place the rounds into the broth, cover and let poach for 3 minutes. Remove from the broth, let everything cool, and serve