Gefilte Fish for Passover from Back to Square One: Old-World Food in a New-World Kitchen by Joyce Goldstein

Ingredients

• 4 large carrots, peeled and thinly sliced on the diagonal (about 45 oval slices)
• Salt
• freshly ground pepper
• ½ cup ice water
• 3½ tablespoons very finely ground almonds
• ¼ cup matzo meal
• 2 tablespoons (kosher) salt
• 1½ tablespoons sugar
• ½ teaspoons white pepper
• 3 pounds each whitefish and pike fillets
• 3½ quarts water
• 1 cinnamon stick
• ⅛ cup whole peppercorns
• Pinch of sugar
• 1 piece of celery root, peeled and chopped (about 1 cup)
• 2 carrots, peeled and chopped
• 6 medium onions, peeled and puréed in the food processor
• 6 eggs
• 4 onions, peeled and chopped
• Bones, heads, and skins from 12 pounds whole pike and whitefish
• Sugar or salt
• ½ pound fresh horseradish
• ¼ cup water
• ¼ cup white vinegar