Gefilte fish stuffed
10 servings
180 minutes
Gefilte fish is a traditional dish of Jewish cuisine that originated in Ashkenazi tradition. Historically, it was prepared on Saturdays as stuffed fish allowed avoiding the work of removing bones. This dish embodies home comfort and thriftiness since all parts of the fish are used. The taste of gefilte fish features delicate fish combined with the light sweetness of onion and carrot, while the aroma of bay leaf and pepper adds sophistication. Cooked with vegetables, it absorbs their flavors creating a balanced and rich taste. A distinctive feature of this dish is its presentation. Chilled and infused with aromatic broth, it becomes refreshing and is highlighted by the spiciness of horseradish or mustard. Gefilte fish is not just an appetizer but a symbol of tradition and hospitality.
1
Cut the fish into portion-sized pieces. Carefully remove the fillet meat and bones without damaging the skin.
- Carp: 2 kg
2
Soak white bread in milk or water beforehand and squeeze it out. Pass the fish fillet, one onion, and carrot through a meat grinder, add eggs, salt, sugar, pepper to the minced meat and mix everything thoroughly. If necessary, add a little water to the minced meat.
- White bread crumb: 150 g
- Onion: 4 heads
- Carrot: 4 pieces
- Chicken egg: 4 pieces
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
3
Fill the pieces of fish and the head with the prepared minced meat.
- Carp: 2 kg
4
Place fish bones, washed onion peels, sliced onions, thinly sliced carrots and beets at the bottom of a pot or a thick aluminum saucepan. On top of them place pieces of stuffed fish and then a layer of vegetables. Add bay leaf, peppercorns, salt, pepper, sugar and pour cold water to completely cover the fish. Cook on low heat for 1.5–2 hours.
- Carp: 2 kg
- Onion: 4 heads
- Beet: 2 pieces
- Carrot: 4 pieces
- Black peppercorns: 6 pieces
- Bay leaf: 1 piece
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
5
Place the cooked fish with vegetables on a plate, pour strained fish broth over it, and put it in the refrigerator to set. Serve cold with horseradish or mustard.