Stuffed Mirror Carp
4 servings
75 minutes
Stuffed mirror carp is a traditional Jewish dish symbolizing home comfort and festive gatherings. Carp has long been valued for its tender meat and ability to absorb spice aromas. In this recipe, the fish fillet transforms into an airy, juicy mass enriched with the softness of bread and the sweetness of fried onions. When baked, the stuffing acquires a rich flavor and appetizing texture. The dish is served chilled, sliced, often accompanied by horseradish or mustard for zest. It is perfect for family gatherings and celebrations where not only taste nuances but also traditions matter. Stuffed carp is not just food; it is a true gastronomic ritual that conveys the warmth of generations.
1
Pass the carp fillet through a meat grinder.
- Carp fillet: 500 g
2
Soak the white bun made from premium flour in milk, squeeze it out, and pass it through a meat grinder.
- Bun: 200 g
- Milk: 100 ml
3
Chop the onion coarsely, fry in vegetable oil until milky, and grind in a meat grinder.
- Onion: 3 pieces
4
Mix the minced meat ingredients, add salt and pepper to taste. Then beat the mince by hand for 15 minutes.
- Salt: to taste
- Ground black pepper: to taste
5
Place the sausage on a sheet of foil and wrap it.
6
Bake in the oven for thirty to forty minutes at 160 degrees. Cool down, cut into pieces, and separate from the foil.