Gefilte fish (Stuffed fish)
5 servings
150 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Clean the fish from scales (do not throw away the scales).
- Carp: 1 piece
2
Cut off the head and remove the insides without cutting the belly.
3
Good to wash.
4
Cut out the gills, remove the fins and tail.
5
Cut the carcass into pieces about 3 cm wide.
6
Use a sharp thin knife to cut the flesh from the center of each piece, leaving the skin intact and a small layer of meat on it.
7
Carefully trim the meat from the bones, do not discard the bones.
8
Soak the bread slices in water and squeeze them out.
- White bread: 2 pieces
9
Clean the onion (do not throw away the peel), cut it into two to four pieces, pass it through a meat grinder with fish fillet and slices of bread, and add an egg.
- Onion: 1 head
- White bread: 2 pieces
- Chicken egg: 1 piece
10
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
11
Gradually add matzo flour to the minced meat while mixing thoroughly.
- Matzo meal: 3 tablespoons
12
Stuff the minced meat into fish skins and shape them into an oval.
13
Wash the carrot and beetroot, peel them, and cut into thick slices.
- Carrot: 2 pieces
- Beet: 1 piece
14
Layer onion skins, fish bones and scales, a cut head, and slices of carrot and beet at the bottom of a wide pot.
- Onion: 1 head
- Carp: 1 piece
- Carrot: 2 pieces
- Beet: 1 piece
15
Fill with cold water and bring to a boil.
16
Carefully lower the stuffed pieces of fish into boiling water, simmer uncovered on very low heat for 2 hours, adding water as needed (it should only cover the fish).
- Carp: 1 piece
17
Remove the pot from the heat and let it cool.
18
Place the cooled fish on a serving dish, arrange slices of beet and carrot on top, pour strained broth over it, and put it in the refrigerator.
- Carrot: 2 pieces
- Beet: 1 piece