Gourmet Gefilte Fish Paté - cooking recipe

Ingredients

3 tablespoons vegetable oil or 3 tablespoons canola oil
4 medium sweet onions, peeled and finely chopped (about 2 lbs)
1 1/2 lbs white fish fillets, bones removed, finely ground
1 1/2 lbs pike, fillet bones removed, finely ground
4 large eggs
2 cups cold water
6 tablespoons matzo meal
1 tablespoon coarse salt
2 teaspoons fresh ground white pepper
2 tablespoons sugar
2 large carrots, peeled and grated
fresh flat leaf parsley, for garnish
red horseradish, for serving
white horseradish, for serving

Preparation

Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine.
Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
Preheat oven to 325\u00b0F.
In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh meal, salt, pepper, and sugar.
Beat on medium speed for 15 minutes.
Add grated carrots and mix until well combined.
Transfer mixture to 12-cup bundt pan, smoothing the top with a psatula.
Place bundt pan in a larger baking dish 2\" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!).
Transfer to oven and bake for 1 hour.
Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour longer.
Remove bundt pan from oven and let stand 5 minutes.
Invert onto a flat serving plate and refrigerate overnight.
Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.