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Gefilte Fish - Chopped Fish Balls

4 pounds fish fillets (white fish, pike, trout or other fresh water
fish--use two varieties if possible)
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.


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