Gefilte fish (Stuffed fish)

Clean the fish from scales (do not throw away the scales).

Cut off the head and remove the insides without cutting the belly.

Good to wash.

Cut out the gills, remove the fins and tail.

Cut the carcass into pieces about 3 cm wide.

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.

Carefully trim the meat from the bones, do not discard the bones.

Soak the bread slices in water and squeeze them out.

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.

Add salt and pepper to taste.

Gradually add matzo flour to the minced meat while mixing thoroughly.

Stuff the minced meat into fish skins and shape them into an oval.

Wash the carrot and beetroot, peel them, and cut into thick slices.

Layer onion skins, fish bones and scales, a cut head, and slices of carrot and beet at the bottom of a wide pot.

Fill with cold water and bring to a boil.

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).

Remove the pot from the heat and let it cool.

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.