2020-08-13 / test@t

Gefilte fish

Stuffed fish is the signature dish of Jewish cuisine. It appeared because of the rule prohibiting doing any work on Saturday, including picking bones from fish. Resourceful housewives came up with the idea of grinding fish, so you don't need to choose bones. This method is especially convenient for cooking river and lake fish, which are bony. This recipe is very similar to the Hebrew gefiltefish, but in a slightly "upbeat", showy presentation.

Ingredients

2 medium carp
4 medium onions
3 medium beets
4 medium carrots
2 large pieces of white bread
3 eggs
5 peas each allspice and black pepper
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Clean the carp from the scales. Cut off the head and tail, remove the gills. Pull the insides through the hole. Do not cut the belly of the fish! Cut the carcasses across into 3–4 cm thick pieces.

Step 2

Without touching the skin and bones, use a sharp small knife to carefully cut the meat out of each piece. You will have a piece of fish with three holes (belly and two cut back pieces).

Step 3

Peel the onions (save the husks), beets and carrots. Cut 2 onions into rings, leave the rest for minced meat. Grate 1 beet and 2 carrots on a fine grater, cut the rest into thin circles. Soak the bread in water, then squeeze well. Grind the fillet that you cut through a fine grinder with 2 onions and bread. Mix grated carrots and beets with minced fish. Add eggs, salt and pepper. Mix the minced meat.

Step 4

Fill the minced fish pieces. If minced meat remains, roll small meatballs out of it.

Step 5

Place the onion skins on the bottom of a wide saucepan, it will give a beautiful shade to the broth. Put a layer of beets, carrots and onions, place the fish on the vegetables in one layer. Then put vegetables and fish back in. Stack the meatballs, fish heads and tails. The last layer should be vegetables. Gently pour cold water along the side of the pan so that it covers the whole fish by 1.5 cm.

Step 6

Put the pan on low heat, let it boil, remove the foam, then reduce the heat to low, cover the pan and cook for 3 hours. For 30 minutes. until tender, add black and allspice to the pan, salt well.

Step 7

Remove the pan from heat and cool slightly. Gently transfer the fish to a deep dish, garnish with slices of beets and carrots. Strain the broth through a double layer of cheesecloth and pour over the fish. Refrigerate for 12 hours to freeze.

Step 8

Serve the stuffed fish with horseradish.

Cooking time

16h

Servings

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