This recipe was handed down generation through generation. I modernize using a food processor instead of the wooden bowl and chopper.
4 pounds fish fillets (white fish, pike or other fresh water fish–use two varieties if possible – I used fresh caught trout. Delicious.
Head and skin of fish
5 onions
4 teaspoons salt
1-1/2 teaspoons white pepper
1 teaspoon sugar
2 eggs, beaten
5-1/2 cups water
3 tablespoons cracker or matzo meal
2 carrots sliced
Grind the fish and one onion in a food chopper. Place in a wooden bowl; add 2 teaspoons of the salt, 3/4 teaspoon of the pepper, the sugar, eggs, 1/2 cup of the water, and the cracker meal. Chop until fine in texture and well blended.
Place the fish head and skin in a deep saucepan. Slice the remaining onions and place over them. Add the carrots, remaining water, and remaining salt and pepper. Bring to an active boil. Shape the chopped fish into two-inch balls between wet hands. Carefully drop them into the sauce pan. Cover and cook over low heat for 1-1/2 hours. Shake the saucepan frequently. Correct seasoning. Remove the fish balls carefully. Strain the stock into a separate bowl and chill until jellied. Serve the cold fish and the jelly with fresh horseradish.