Instructions: Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh-water fish although this combination is most popular.

Combine head, skin, bones and 4 sliced onions with 1 quart of water, 2 teaspoons salt and 3/4 teaspoon pepper. Cook over high heat while preparing the fish.

Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls. Carefully drop into fish stock. Add the carrots. Cover loosely and cook over low heat 1 1/2 hours. Remove the cover for the last 1/2 hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.

You can serve 12 people generously but the fish keeps for a few days so you might as well make this amount even for fewer people.

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