Gefilte fish

Fish 159 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Gefilte fish
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 16h
  • Calories: -
  • Difficulty: Easy
Print

Stuffed fish is the signature dish of Jewish cuisine. It appeared because of the rule prohibiting doing any work on Saturday, including choosing bones from fish. Resourceful housewives came up with the idea of ​​grinding fish, so you don't need to choose bones. This method is especially convenient for cooking river and lake fish, which are bony. This recipe is very similar to the Hebrew gefiltefish, but in a slightly "upbeat", showy presentation.

Ingredients

Directions

  1. Clean the carp from the scales. Cut off the head and tail, remove the gills. Pull the insides through the hole. Do not cut the belly of the fish! Cut the carcasses across into 3–4 cm thick pieces.
  2. Without touching the skin or bones, use a small, sharp knife to carefully cut the meat out of each piece. You will end up with a piece of fish with three holes (belly and two cut back pieces).
  3. Peel the onions (save the husks), beets and carrots. Cut 2 onions into rings, leave the rest for minced meat. Grate 1 beet and 2 carrots on a fine grater, cut the rest into thin circles. Soak the bread in water, then squeeze well. Turn the fillet you cut out through a fine grinder, along with 2 onions and bread. Mix grated carrots and beets with minced fish. Add eggs, salt and pepper. Mix the minced meat.
  4. Fill the pieces of fish with minced meat. If the minced meat is left, roll it into small meatballs.
  5. Place the onion skins on the bottom of a wide saucepan, it will give a beautiful shade to the broth. Put a layer of beets, carrots and onions, place the fish in one layer on the vegetables. Then put the vegetables and fish back on. Stack the meatballs, fish heads and tails. The last layer should be vegetables. Gently pour cold water along the side of the pan so that it covers the whole fish by 1.5 cm.
  6. Put the pan on low heat, let it boil, remove the foam, then reduce the heat to low, cover the pan and cook for 3 hours. For 30 minutes. until tender, add black and allspice to the pan, salt well.
  7. Remove the pan from heat and cool slightly. Gently transfer the fish to a deep dish, garnish with slices of beets and carrots. Strain the broth through a double layer of cheesecloth and pour over the fish. Refrigerate for 12 hours to freeze.
  8. Serve the stuffed fish with horseradish.

Gefilte fish



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 16h
  • Calories: -
  • Difficulty: Easy

Stuffed fish is the signature dish of Jewish cuisine. It appeared because of the rule prohibiting doing any work on Saturday, including choosing bones from fish. Resourceful housewives came up with the idea of ​​grinding fish, so you don't need to choose bones. This method is especially convenient for cooking river and lake fish, which are bony. This recipe is very similar to the Hebrew gefiltefish, but in a slightly "upbeat", showy presentation.

Ingredients

Directions

  1. Clean the carp from the scales. Cut off the head and tail, remove the gills. Pull the insides through the hole. Do not cut the belly of the fish! Cut the carcasses across into 3–4 cm thick pieces.
  2. Without touching the skin or bones, use a small, sharp knife to carefully cut the meat out of each piece. You will end up with a piece of fish with three holes (belly and two cut back pieces).
  3. Peel the onions (save the husks), beets and carrots. Cut 2 onions into rings, leave the rest for minced meat. Grate 1 beet and 2 carrots on a fine grater, cut the rest into thin circles. Soak the bread in water, then squeeze well. Turn the fillet you cut out through a fine grinder, along with 2 onions and bread. Mix grated carrots and beets with minced fish. Add eggs, salt and pepper. Mix the minced meat.
  4. Fill the pieces of fish with minced meat. If the minced meat is left, roll it into small meatballs.
  5. Place the onion skins on the bottom of a wide saucepan, it will give a beautiful shade to the broth. Put a layer of beets, carrots and onions, place the fish in one layer on the vegetables. Then put the vegetables and fish back on. Stack the meatballs, fish heads and tails. The last layer should be vegetables. Gently pour cold water along the side of the pan so that it covers the whole fish by 1.5 cm.
  6. Put the pan on low heat, let it boil, remove the foam, then reduce the heat to low, cover the pan and cook for 3 hours. For 30 minutes. until tender, add black and allspice to the pan, salt well.
  7. Remove the pan from heat and cool slightly. Gently transfer the fish to a deep dish, garnish with slices of beets and carrots. Strain the broth through a double layer of cheesecloth and pour over the fish. Refrigerate for 12 hours to freeze.
  8. Serve the stuffed fish with horseradish.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.