Gefilte Fish

1 quart water
Fish bones (not salmon)
1 onion, cut in small chunks
2 stalks celery, sliced thickly
1 carrot, sliced
1 teaspoon salt
1 tablespoon oil
3/4 cup chopped onion
1-1/4 pound whitefish fillet, ground
1 egg, beaten
1 teaspoon salt
1/4 teaspoon white pepper
1-1/2 teaspoons lemon juice
1/2 teaspoon sugar
2 tablespoons ice water
1-1/2 teaspoons potato starch

Combine water, fish bones, onion, celery, carrot, and salt in 4-quart saucepan. Bring to a boil; reduce heat, cover, and let simmer for 15 minutes. Strain. Heat oil in small skillet. Add onions; sauté until tender, 3 to 5 minutes. Cool.

In a bowl, combine fish, sautéed onions, egg, salt, pepper, lemon juice, sugar, and water blended with potato starch. Shape into 5 or 6 oblongs. Arrange a strip of fish skin around center, if desired. Gently place fish oblongs, one at a time, into fish stock. Gently shake pan to arrange fish. Let simmer, covered, for 1-1/4 hours. Remove fish with slotted spoon to dish. Cover and refrigerate fish and stock separately. To serve, arrange gefilte fish on lettuce. Garnish with carrot curls. Serve with Beet Horseradish. Makes 5 to 6 servings.