450g whitefish, filleted, with the head, skin and bones reserved
450g pike, filleted, with the head, skin and bones reserved
450g carp, filleted, with the head, skin and bones reserved
3 onions, sliced
3 pints water
2 teaspoons low sodium salt
1 teaspoon pepper
1/3 cup ice water
1/2 teaspoon Splenda
1 1/2 tablespoons matzo meal
2 carrots, sliced
Combine head, skin, bones, and 2 1/2 sliced onions with 3 pints of water, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a large pan or soup kettle.
Cook on a high heat.
In a large bowl, grind the fish and remaining onion.
Add the eggs, ice water, Splenda, matzo meal and remaining salt and pepper.
Chop until very fine.
Wet your hands slightly and shape the mixture into balls.
Carefully drop the balls into the pan.
Add the carrots.
Cover loosely and cook on a low heat for 1 1/2 hours, removing the cover for the last 1/2 hour.
Leave the fish in the pot to cool slightly.
Remove the fish and place on a platter.
Strain the stock and drizzle it over the fish.
Arrange the carrots around the fish.
Cover and chill in the refrigerator for one hour.
Serve with horseradish.