To make the stock, Place the fish heads, bones and skin, onion, carrot and 2 teaspoons of salt into a large saucepan and add 4 L of water (or to cover).

Bring to the boil, then reduce the heat and simmer for minutes.

Skin any scum from the surface with the spoon dipped in ice water

If necessary add more water to keep the ingredients submerged

Strain the stock and return to the cleaned saucepan and return to a simmer

Fish Balls

Process the onion and fish fillet is in a food processor until coarsely chopped

Place into a bowl and stir in the eggs, but so mail, sugar, 60 mL of water, 1 1/2 teaspoon of salt and 1/2 teaspoon black pepper

If the mixture seems to drive, add a little water. If it is too wet add a little more much so mail.

The mixture should be light and fluffy but still hold its shape when formed into balls

With damp hands shape the mixture into 8 cm long ovals about 1/3 of cup each

Place on a baking tray, cover with plastic wrap and refrigerate for about 30 minutes.

Each of the ovals into the stock raising the heat if necessary to keep the liquid gently bubbling.

Cover and simmer over low heat for 30 to 40 minutes

Add the carrots for the last 20 minutes of cooking

Remove from the heat and allow the fish to call in the stock

Place the fish balls and the carrot into a deep serving bowl then bring the stock to the boil and boil for 30 minutes or until reduced to about 1 L

Strain, combine the gelatin with 1 tablespoon hot water and stir until dissolved. Stir the gelatin into the fish stock and then pour over the fish.

Cover and refrigerate overnight.

Serve the fish cold, with a bit of the jelly the carrot slices and plenty of horseradish relish