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1
Preheat the oven to 325F.
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2
Cut the fish into big chunks and pulse in processor about 20 times: don't puree, but grind fine.
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3
Place in the bowl of an electric mixer.
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4
Heat oil in a large frying pan, and wilt onions.
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5
Let cold.
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6
To the fish mix, add in the onions, Large eggs, 2 c of cool water, matzoh meal, salt, white pepper, sugar, and lemon juice.
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7
Beat in an electric mixer on med for about 10 minutes.
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8
Add in the dill, and grate in the carrots; mix well, using a paddle attachment.
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9
Pour the mix into a greased 12-c bundt pan.
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10
Smooth the top with a spatula, and cover with foil.
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11
Place in a larger pan filled with water which is almost boiling.
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12
Bake in the oven for 1 hr, or possibly till the center is solid.
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13
Cold for 5 minutes, or possibly till mold is cold to the touch.
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14
Run a knife around the edges.
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15
Place a flat serving plate on top, then flip over, inverting onto the plate.
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16
If the mold doesn't come out easily, give the plate a shake.
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17
You should feel or possibly hear it give.
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18
Chill for several hr or possibly overnight.
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19
Slice as you would a torte, and serve as an appetizer.
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20
Garnish with the parsley and remaining dill, and serve with red horseradish.
