Fillet 2 whole fish and save the bones. (Better to ask a fishmonger to do this step).

In a big pot add the fish bones, onion, carrots, parsley, lemon, bay leaves and salt. Cover the ingredients with water. Bring to a boil then lower to a simmer. Cover and allow to simmer for 1 hour.

In a food processor add the fish fillets and process until smooth. Add the onion and process again. 

Add the parsley, eggs, sugar, salt and pepper. Process well until smooth.

Add the matzo meal 1/4 cup at a time until you reach a slightly grainy consistency that can be easily shaped. 

Shape the mixture into Gefilte fish. They will look like round ovals slightly flattened. 

Remove the fish bones from the broth and place all the gefilte fish inside. Don't pack them too tightly as they will grow by about 50% in size.

Cover and allow to simmer for 1 hour and 15 minutes.

Mix the beet-horseradish ingredients in a bowl. You should have approximately the same amount grated horseradish as beet.

Plate the Gefilte fish and top with a piece of parsley and carrot on top. Pour some broth over the gefilte fish and serve with some of the beet-horseradish.