Gefilte fish
6 servings
180 minutes
Recipe from the restaurant "Babel".
1
Clean, rinse, and cut the fish into portion-sized pieces.
- Carp: 2 kg
2
Carefully cut out the fillet meat and bones without damaging the skin.
- Carp: 2 kg
3
Soak white bread in milk or water, then squeeze it out.
- Stale white loaf: 300 g
- Milk: 200 ml
4
Fill the fish skin with the prepared minced meat.
- Carp: 2 kg
5
To make broth: put heads, bones, tails, one onion, salt, and peppercorns in a pot.
- Carp: 2 kg
- Onion: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Pour vegetable oil at the bottom of the pot, add thinly sliced carrots and 1 onion. Place pieces of stuffed fish on top, followed by another layer of vegetables.
- Vegetable oil: to taste
- Carrot: 1 piece
- Onion: 3 pieces
7
Place bay leaves, peppercorns, and sugar on top. Pour in the broth until it completely covers the fish.
- Salt: to taste
- Ground black pepper: to taste
8
Cook for 1.5–2 hours on low heat.
- Carp: 2 kg
9
Place the cooked fish on a plate, pour strained fish broth over it, and put it in the refrigerator to set.
- Carp: 2 kg
10
Serve cold, with mustard or horseradish.
- Salt: to taste
- Ground black pepper: to taste