A Gefilte Fish Recipe for People Who Think They Hate Gefilte Fish

Ingredients

• 3 pounds (1.4kg) ground carp, pike, and/or whitefish meat, plus reserved bone cages and heads (see notes)
• 4 medium onions (2 pounds; 900g total), divided
• 1 large celery rib, thinly sliced crosswise
• 1 fennel bulb, ends trimmed, then halved and thinly sliced
• A few sprigs each fresh flat-leaf parsley and dill, plus more for garnish
• 2 tablespoons (30ml) vegetable or other neutral oil
• 3/4 cup matzo meal (3 1/2 ounces; 100g)
• 3 large eggs
• 3 tablespoons (27g) Diamond Crystal kosher salt, plus more as needed (for table salt, use half as much by volume)
• 1 tablespoon (13g) sugar, plus more as needed
• 1 teaspoon freshly ground white or black pepper
• 4 medium carrots (3/4 pound; 340g), peeled and sliced on the bias 1/4 inch thick
• Preserved horseradish, for serving

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