Instructions
Filet the fish, but save the bones and skin. Slice the fish, then chop it using a meat grinder or bowl and chopper (or pulse a few times in a food processor, then finish it to a small grind using a chef’s knife and cutting board. Place the fish in a mixing bowl. Add the chopped onions, sugar, salt and pepper and eggs and mix thoroughly, continuing to chop the ingredients while working them in to the mixture. Add the matzo meal and water and mix in thoroughly. Line the bottom of a large pot with the fish bones, the sliced carrot and onion. Form the fish mixture into ovals the size of a “healthy hamburger.” Take a piece of the fish skin and wind it around each oval (wet your hands with cold water to make this part less messy). Place the fish inside the pot. Continue, using all the fish mixture. Fill the pot with water, pouring the liquid down the side so as not to injure the ovals. Bring to a simmer, cover the pan partially and cook for 2-1/. Let cool. Remove the ovals, without the skin, to a platter. Garnish with the carrot pieces. Refrigerate until cold. Strain the broth (it will gel when cold). Serve the fish with some of the gel and some horseradish if desired.