In a food processor grind carrots, onion, water, egg, matzo meal, salt, sugar, and pepper. Remove to a bowl and mix with ground fish.

Form the mixture into logs for freezing, approximately 3-inches wide and 12-inches long or individual ovals. If freezing, wrap tightly in parchment paper and then foil and freeze the raw log.

When ready to cook, bring water to a boil with carrots, onions, salt, pepper, sugar, fish bones and heads.

Drop ovals of fish mixture into the broth, you can drop them in fresh or use frozen straight from the freezer.

Cover pot and simmer for 2 hours. Let cool before removing from broth and chilling in fridge.

Serve with Horseradish, a slice of cooked carrot and lettuce if desired.