4 ½ pounds fresh skinless, boneless freshwater fish, such as pike, whitefish, or trout, bones, heads and skin reserved

1 medium organic potato, peeled and grated

1 medium organic Spanish onion, finely chopped

1 tablespoon minced fresh organic ginger

2 tablespoons canola oil

1 tablespoon Wholesome Sweeteners Organic Sucanat

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

1 cage-free egg plus 1 egg white

3 large organic carrots, peeled and cut into ¼-inch slices

3 organic celery stalks, cut into ¼-inch slices

1 large organic Spanish onion, thinly sliced

Organic lettuce leaves for serving

Wash the fish and blot it dry.  Cut each piece of fish into ½-inch cubes, feeling for bones and removing any you find.  Place the fish in a food processor, filling the processor bowl not more than a quarter full.  Add some grated potato, chopped onion, and ginger.  Finely chop the fish by running the processor in short bursts.  Do not over-grind.  The mixture should resemble ground beef.  Transfer to a large bowl.  Continue with the rest of the fish, potato, onion, and ginger.  Add to the fish mixture the oil, Sucanat, salt, pepper, egg, and egg white and mix well with a wooden spoon.

Line the bottom of a large pot with the fish skins, bones, and heads.  Arrange half the sliced carrots, celery, and onion on top.  Wet your hands with cold water and form oval balls of the fish mixture; each should be about 3 ½ inches long and 2 inches wide.  Gently lay the fish balls on the sliced vegetables.  Arrange the remaining sliced carrots, celery, and onions on top.  Add water to cover by 4 inches and salt and pepper to taste and gradually bring to a boil.  Reduce the heat to low and gently simmer the gefilte fish until firm and cooked through, about 1 hour.  Remove the pan from the heat.

Using a slotted spoon, transfer the fish balls and carrots to a platter and cool to room temperature.  Strain some of the cooking liquid on top and discard the rest.  Refrigerate the gefilte fish until it is cold; the cooking liquid will gel.  Serve on a lettuce leaf with the horseradish puree.