Directions:

1. Fillet the fish and save the skin
2. Grind the fillet through a meat-mincer, or chop with a chopping knife
3. Mix in raw and fried onions
4. Mix in pepper, salt, and eggs
5. Add matzah meal or dry biscuit crumbs
6. Stuff the mixture back into the skin
7. Place stuffed fish on a pan, and fry briefly with carrots, raw and
fried onions, bay leaf, pepper, and salt
8. Cook on a low flame for two hours
9. Arrange on a platter with the head, the stuffed middle, and the tail