Legendary Stuffed Fish Recipe – Recipes – tsn.ua.

There are dishes that not everyone dares to cook, but no one will refuse to try, so, rejecting any fear, we recommend cooking gefilte fish.

This incredibly tasty and very good dish, like the forshmak, belongs to the traditional Jewish cuisine and is nothing more than stuffed fish.

What fish to catch? It depends on your taste and assortment on supermarket counters and aquariums. The most common option is gefilte carp fish, so it is prepared almost everywhere. German Jews prefer hake, British, of course, islanders, use sea fish: haddock or cod. Trout, sea bass and salmon have recently been stuffed. The main condition: the carcass should be large enough and preferably not too bony.

Ingredients:

  • 1 tent weighing 1.2-1.5 kg
  • 3 light bulbs
  • 2 carrots
  • 1 beet
  • 1-2 eggs
  • 1-2 slices of white bread
  • 2 bay leaves
  • 7-8 black pepper peas
  • 4-5 Jamaican pepper peas
  • water
  • oil
  • ground black pepper
  • sugar
  • sal

Preparation

Peel a squash, grate it and remove it from the abdomen, make a transverse incision in the abdomen near the head, taking care not to damage the gallbladder, drain and rinse the canal with cold water, then remove the skin with stockings.

From the inner surface of the skin, as well as from the spine, cut the flesh and release it from the bones.

Fry the sliced ​​onion in oil until lightly browned.

Twist the meat of the fish, the fried onion and previously soaked in water and the bread pressed through a meat grinder with a fine lattice, beat the eggs, add a little water, salt, pepper, sweeten a little and beat well to obtain a lush, airy dough. .

Fill the clean skin with the prepared filling, filling the head. Unload balls or ribs of leftover minced meat.

Place sliced ​​beets and carrots in the bottom of the pan, place the carp in a vegetable cushion, place fish cakes next to it. Then, carefully, trying not to fall on the fish balls, pour enough water to cover it completely, salt, add a little sugar, bring to a boil, remove the foam and cook. slow for 1.5-2 hours.

15 minutes before cooking, add the bay leaf, black peas and paprika and, if necessary, even out the taste of the broth.

Put the hot fish on a plate, decorate with sliced ​​carrots and pour the strained broth

Pay attention

To serve the gefilte fish can be decorated with a mesh of mayonnaise, vegetable sprigs, blueberries, lemon slices.

The stuffed fish garnished with diced jelly has a very original look. To do this, pour a thin layer of broth into which the carp has been cooked and, when it hardens, cut it into small cubes.

Gefilte fish is suitable for cooking in water or goose lentil pots that have an oblong shape.

To make the finished broth harden well, place the fins and thorn under the vegetable cushion, you can add the flakes wrapped in a piece of cloth.

To give the broth and fish a golden hue, place a handful of onion peel on the bottom of the form.

To make the filling juicier, add a few tablespoons of butter.

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