Peel beets and horseradish, and soak them in cold water for an hour (this saves you the hassle of cooking the beets).

Drain well, and grate using a box grater or a food processor fitted with a fine grating disc.

In a bowl, mix with sugar, salt and vinegar, taking care to incorporate all ingredients completely.

Transfer to a jar, cover with lid and let rest for at least two hours before serving (chrein keeps well in the refrigerator, only getting better with time).

Wrap fish head and bones in a cheesecloth pouch (cut a large square of cheesecloth, wrap fish head and bones in it, and tie together with kitchen twine).

Add sliced carrots, onions, bay leaf, peppercorns, allspice berries, parsley stem and beets (if using) to pot. Add enough water to cover ingredients.

Cover with a lid and bring to a boil, then lower heat to medium and continue simmering for 30 minutes, until carrots can be easily pierced with a fork.

Combine all gefilte fish ingredients in a large bowl, and mix well with a wooden spoon or your hands until well combined.

Wet the palms of your hands and form oval shaped patties the size of a golf ball.

Place gefilte fish balls into fish broth; add enough water to ensure gefilte fish are submerged fully.

Simmer over a low flame slowly for 1.5 hours. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.

OPTIONAL: After the fish has been removed, strain off the cooking liquid. This stock will jell when chilled, providing a traditional sauce to serve with the gefilte fish.

To serve gefilte fish, arrange lettuce or kale leaves on a large platter. Carefully place gefilte fish patties on top of the greens. Top each patty with one of the cooked sliced carrots, and a dollop of chrein. Serve with more chrein on the side.