Gefilte fish by Lara Katsova
4 servings
210 minutes
Another recipe for stuffed fish, noticeably different from other recipes. This is how our editorial friend Lara Katsova prepares carp.
1
Clean and gut the carp. Remove the gills and the flat bone at the junction of the head and body in the opened belly. Cut off the head and divide the carp into pieces 6-7 centimeters wide. Cut the fillet from each piece, leaving the skin and central bone.
- Carp: 1.5 kg
2
Place the head, tail, and bones in a pot. Add an onion and a carrot. Pour in water, bring to a boil, and remove the foam. Add bay leaf, black peppercorns, and allspice. Cook for another hour.
- Onion: 8 heads
- Carrot: 1 piece
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- Allspice: to taste
3
Peel the remaining onion and chop it into cubes. Heat half of the vegetable and butter in a pan and fry the onion until golden.
- Onion: 8 heads
- Vegetable oil: 2 tablespoons
- Butter: 40 g
4
Cut the crust off the white bread, slice it into pieces, soak it in milk and let it absorb.
- White bread: 250 g
- Milk: 150 ml
5
Pass the carp meat, bread, and a third of the fried onions through a meat grinder. Add an egg and yolk, season with salt and pepper, and mix well. Add another third of the onions and mix again.
- Carp: 1.5 kg
- White bread: 250 g
- Onion: 8 heads
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
To stuff, place half of the skin from each piece on your palm, put a meat patty on it, press with the central bone, then add a second patty and cover with the other half of the skin. Do this with all the skins.
7
Place in a saucepan, pour in hot broth, add the remaining onion, and cook for an hour. Then serve on a plate.
- Onion: 8 heads
8
Heat vegetable oil in a pan, add butter and fry the pieces on both sides. Place on a plate and let cool.
- Vegetable oil: 2 tablespoons
- Butter: 40 g
