EnLITEned Low Carb Gefilte Fish

Yield: 12 servings

Don't keep this dish only for the Sabbath and/or holidays. This tastes just as good as the high-carb version and it's almost "free" for any meal or snack.

For fish:

• 1 medium onion, peeled
• 1/2 small carrot, peeled
• 1 whole egg plus
• 2 egg whites
• 1 pound ground fish (carp, pike, whitefish, or a combination)
• sugar substitute equal to 1/2 cup sugar, divided
• salt and white pepper to taste
• 1-2 tablespoons cold water, added by drops
• almonds, finely ground (optional)

For fish stock:

• fish bones and head (this is what makes the stock gel)
• sugar substitute equal to 1/4 cup sugar
• 2 leeks, trimmed and sliced in half lengthwise
• 1 green pepper, seeded
• 2 celery stalks
• 1/2 small carrot, peeled
• 2 quarts water
• 2-3 cloves garlic, peeled
• salt to taste

Place fish bones and head in a 6-quart pot. Cut green pepper, celery and carrot into large slices and add. Then add leeks, garlic and salt. Fill pot half full with water and bring to a boil. To make the fish, put onion, carrot and eggs in a food processor or blender. Process until completely smooth. Add to ground fish, along with sugar substitute and seasonings.

Mix, preferably with an electric mixer. Add drops of cold water and continue beating for a few more minutes until the mixture holds together well. There is no need to add matzah meal or breadcrumbs. If the mixture seems too loose, add finely ground almonds, 1 tablespoon at a time. Mix between additions, and stop once it holds together nicely.

When using carp alone, you won't need any almonds. When combining different fish, the consistency may be looser and then you may need to add 1-3 tablespoons.

With wet hands, form mixture into medium balls and drop into the boiling stock, making sure they are covered. Add water if necessary. Cover pot, lower heat and cook for 11/2 hours. Check every 15 minutes or so to make sure that there is at least 1-2 cups of liquid, adding water if necessary. Cool. Remove fish and carrot with a slotted spoon and put in a container. Cover with the cooled liquid or place liquid in a separate container for garnish when serving. The fish stock will gel.

Serving suggestion: Serve fish with a slice of carrot and horseradish, and/or with any dip. Dips can be served in a scooped-out cucumber cup.

Variation: For non-sweet gefilte fish, eliminate the sugar substitute and add:
To stock: 2 more cloves garlic, peeled and halved and salt and pepper to taste. To fish: 1-2 cloves garlic, peeled and finely minced and salt and pepper to taste.

Nutrition Facts: Serving size (ball) 1 (oz) 1.5 (g) 45 Calories 54 Protein (g) 7.5 Carbs (g) 0.8 Fat (g) 2.4 Sat. Fat (g) 0.6 Cholesterol (mg) 28 Sodium (mg) 75 Calcium (mg) 27 Fiber (g) 0 Exchanges: Lean protein 1