Trim the head of the fish, then carefully score along the belly. Through the belly cavity, cut the bones of the backbone at the top and bottom with a serrated knife. Unfold the fish so that the sides of the meat are facing up. Debone the fish and separate out the meat so that only the backbone remains attached to the fish skin.
Sauté the onion with the garlic in the olive oil. Pass the fish meat through the fine disk of the meat grinder.
Mix with the sweated eggs, sugar, onion, matzo breadcrumbs, pepper, almond kernels and salt, knead well.
Fill the fish skin with it. Fill a fish roaster with water, add diced soup vegetables, pepper, onions and salt, bring to boil. Put in the stuffed fish, poach for one hour. Strain the resulting stock and reduce. Fond and fish in the roaster form and cool. Remove the peel from the horseradish and beet, grate into a large enough bowl. Salt and mix to a paste. Serve the fish with it.
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