My Bubbie'S Gefilte Fish (Parev)

• 1 pound whitefish filtes
• 1 pound Pike filets
• 1 pound carp filets
• 3 med. onions
• 3 tablespoons salt
• 3 eggs, lightly beaten
• 1 1/2 tablespoons potato starch
• 1 carrot
• 5 to 6 cups water
• skin, bones, heads from fish

1. Make fish stock with the heads, bones, and skin from the fish. Add two of the onions, sliced 1 1/2 t of salt, 1/4 t of pepper, and 5 C to 6 C. of water in large pot to cover. Bring to boil, turn down to simmer, skim, and cook. While stock is simmering (~30 to 45min). Strain.
2. Grind fish with remaining onion. This is best done in a meat grinder or best chopped by hand. However, if absolutely necessary you can use a food processor, but it must be done carefully in short pulses to avoid a too smooth paste-like texture.
3. Mix in the rest of the ingredients. Mix well by hand.
4. Wet hands and form into oval shaped patties. You should have 12 to 15.
5. Drop carefully into simmering stock, (add water as needed to cover fish) with sliced carrot and cook ~1hr. Let cool slightly and remove fish and carrot from pot.
6. Strain stock over fish and chill.
7. Serve fish with a piece of carrot, aspic, and horseradish.
8. (The stock should jell. I personally hate the aspic, but my grandparents and mother loved it. Many consider it the best part. I guess it depends on how you feel about fish flavored jello)

whitefish filtes, filets, carp filets, onions, salt, eggs, potato starch, carrot, water, skin

Taken from food52.com/recipes/51367-my-bubbie-s-gefilte-fish-parev (may not work)