|Fish fillets||6 Pound, heads, tails, bones and skin removed and reserved (3 Kilogram, Mixture Of Carp, Whiting, Whitefish Or Walleyed Pike)|
|Onions||6 , 4 sliced and 2 chopped|
|Carrots||2 Large, thinly sliced|
|Matzo meal||2 Tablespoon|
|Cold water||125 Milliliter (1/2 Cup)|
Grind the fish fillets very finely.
Put the heads, tails, bones and skin into a saucepan and add the sliced onions, carrots, sugar, and plenty of salt and pepper.
Just cover with water and bring to a boil.
Reduce the heat to low.
Meanwhile, place the eggs and the remaining 2 onions in a blender and blend well.
Fold them into the ground fish.
Add the matzo meal and season well with salt and pepper.
Fold in the cold water.
Wet your hands and shape the mixture into balls.
Drop the balls onto the fish trimmings and liquid and reduce the heat to very low.
Cover the pan and simmer for 2 hours, removing the scum occasionally.
With a slotted spoon, remove the balls from the broth and arrange them on a serving dish.
Garnish the balls with the sliced carrot.
Strain the cooking liquid into a bowl.
Put the balls and the strained broth into the refrigerator to chill.
Serve the gefilte fish with the jellied broth.