Stuffed Carp
6 servings
180 minutes
Stuffed carp, which according to Jewish tradition is eaten cold. The carp is cooked surrounded by slices of vegetables, which will give the fish juice, so try to find tasty beets and tasty carrots.
1
Clean the large carp from its entrails and scales. Cut off the head and remove the gills. Cut the remaining fish into pieces 3 cm wide.
- Carp: 1 piece
2
Use a small sharp knife to remove the meat from between the bones and skin — as much as possible. From the head too. Remove the bones from the tail.
3
Chop the fish flesh together with the soaked white bread crumb and a large onion on a board with a cleaver. You can do the same in a meat grinder, but it won't taste as good.
- White bread: 150 g
- Onion: 3 heads
4
Transfer the fish mince to a bowl, season with salt and pepper, add olive oil, and vigorously whisk into an airy mass.
- Salt: to taste
- Fresh bell pepper: to taste
- Extra virgin olive oil: 1.5 teaspoon
5
Stuff pieces of former fish, including the head and tail, with minced meat. Keep a bowl of cold water nearby: the minced meat sticks to your hands.
6
Chop the remaining onion (finely), and slice the carrot and beet (both into thin rounds).
- Onion: 3 heads
- Carrot: 3 pieces
- Beetroot: 3 pieces
7
Layer the bottom of the pot with beet slices, then add a layer of carrots and onions. On top of the vegetables, place stuffed pieces of carp. Cover with layers of beets, carrots, and onions, then place the fish again - and so on. The last layer should be vegetables.
- Beetroot: 3 pieces
- Carrot: 3 pieces
- Onion: 3 heads
8
Fill the pot with water to slightly cover the contents and place it on high heat. When the water boils, add onion peels and cover the pot with a lid. Boil for at least another hour and a half.
- Onion skins: 10 pieces
9
Let the cooked carp cool in the pot, then put it in the fridge overnight. Better for a day. Serve the carp cold.