Gefilte Fish

Cut the fish into large chunks and place in a food processor. Pulse until finely ground; do not puree.

Heat oil in a large frying pan. Saute onion over medium-low heat until soft and transparent, cool for 10 minutes. Pulse onions, eggs, salt, pepper, agave and lemon juice into the fish mixture. Pulse in dill, carrots and parsley. Refrigerate mixture for 3 hours.

Heat a large pot of water and bring to a boil. Shape fish mixture into 1 ½ inch balls. Drop balls into the water and cook for 15–20 minutes until cooked through.

Place balls in a large pyrex dish and refrigerate to cool. Serve with horseradish sauce and garnish with fresh sprigs of parsley.