Gefilte Fish

Directions

1. 1
   Cut the fish into large chunks and place in a food processor.
2. 2
   Pulse until finely ground; do not puree.
3. 3
   Heat oil in a large frying pan.
4. 4
   Saute onion over medium-low heat until soft and transparent, cool for 10 minutes.
5. 5
   Pulse onions, eggs, salt, pepper, agave and lemon juice into the fish mixture.
6. 6
   Pulse in dill, carrots and parsley.
7. 7
   Refrigerate mixture for 3 hours.
8. 8
   Heat a large pot of water and bring to a boil.
9. 9
   Shape fish mixture into 1 1/2 inch balls.
10. 10
    Drop balls into the water and cook for 1520 minutes until cooked through.
11. 11
    Place balls in a large pyrex dish and refrigerate to cool.
12. 12
    Serve with horseradish sauce and garnish with fresh sprigs of parsley.