3-4 pounds whole yellow pike and white fish fish, ground
1/2 pound carp
1 large onion
salt to taste
Basic Fish Sauce
In a blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside.
Prepare basic fish sauce and heat to boiling. Form fish mixture into balls or patties (wet hands with cold water), and drop carefully into 8-quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2-2 1/2 hours, depends on size fish you made.
Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on each and pour on a bit of the sauce if you want an aspic. Chill.