Jewish stuffed fish! With the help of a cunning trick, the dish will turn out excellent. Jewish stuffed carp: Zhytomyr recipe with step by step instructions

« Fish fish "(pike in Hebrew) is one of the most famous dishes of Jewish cuisine.

We start cooking 3.5 hours before serving.

Fish fish recipe with photo:

1. We clean and gut the pike. Cut off the head, fins and tail, put in a pot of cold water, bring to a boil. Remove the foam, add bay leaf, 2 carrots, 2 onions, salt and 5-10 peas of allspice and black pepper. We cut the pike completely along the line of the abdomen, so that one large piece is obtained. We remove the bones, very carefully cut the fillet from the skin, cut into medium pieces.

2. Chop the remaining carrots and onions. Fry the carrots for 8 - 10 minutes over medium heat in 2 tbsp. tablespoons of vegetable oil. Fry half the onion in a separate pan in 2 tbsp. tablespoons of vegetable oil for 10 minutes until golden brown.

3. Cut off the crusts from the bread, soak the pulp in cream. We mix the pieces of fish fillet, soaked bread, raw and fried onions, garlic and pass through a meat grinder three times. We transfer the minced meat to a bowl, mix with fried carrots, eggs, soft butter, pepper and salt to taste.

4. We spread the film on the table. I put fish skin on it. Trimming the edges of the skin. The cuts remaining from the fins are laid with cut pieces. We spread the minced meat on the skin, giving it the shape of a thick sausage. We stretch the film, wrap the minced meat so that the edges of the form close.

5. We wrap the roll in three layers of film, we tie the edges with strong knots. On top of the film, wrap the “fish sausage” in foil, put it in a narrow saucepan (goose), fill it with a part of the fish broth and cook under a lid for 40 minutes over low heat. Cool, put in the refrigerator for 1 hour. Then remove the film from the roll and cut into circles 3 cm thick.

6. Soak 10 gr in cold water for 20 minutes. gelatin. We filter the remaining fish broth, add white horseradish, swollen gelatin, mayonnaise. We mix everything thoroughly. We put the roll mugs on the grate installed above the dish. Gently pour over each circle with the resulting mixture. We put in the refrigerator for 1 hour.

7. Cut the beets in half, pour 1½ cups of cold water, bring to a boil, cook for 30 minutes, cool the broth slightly. The remaining gelatin is soaked in beetroot broth for 20 minutes. Then add beetroot horseradish. Pour into a shallow dish. Let it cool for 2 hours, cut into cubes, decorate the pike with them and serve.

"Fish fish" (pike in Hebrew) ready.

Compound:

• fresh pike - 1 8 - 2 kg.
• cream with a fat content of 33% - 0.5 l.
• white bread - ½ loaf
• large onion - 4 pcs.
• medium carrots - 4 pcs.
• egg - 8 pcs.
• butter - 350 gr.
• mayonnaise - 400 gr.
• ready-made horseradish - 150 gr.
• ready-made horseradish with beets - 150 gr.
• small beets - 1 pc.
• garlic - 6 cloves
• gelatin - 50 gr.
• bay leaf - 1 pc.
• allspice and black peppercorns
• freshly ground pepper, salt
• vegetable oil.

Jewish cuisine is famous for many dishes, one of which is gefilte fish. This is a fish stuffed with vegetables, stewed in a fragrant broth. Most often, gefilte fish is made from pike or carp, which are stuffed whole or in pieces. Jewish stuffed carp is a unique dish, analogues of which are not easy to find. At first glance, it may seem that only a true master of his craft can repeat this culinary masterpiece in his kitchen. However, in Zhytomyr, for example, it is cooked in almost every home. So an ordinary housewife can cope with the task if she knows the recipe and the features of the technology.

Cooking features

Knowing the secrets of cooking Jewish stuffed carp will allow you to cook a delicious dish and avoid unpleasant surprises.

• To do this, you need a large fish weighing from one and a half to two kilograms, as it is prepared in portions. If they are small, they will be difficult to stuff, and they will not look as appetizing.
• You can also use a frozen product, but only if the fish is not damaged. At the same time, it is better to defrost it gradually, in the refrigerator.
• Regardless of whether you are going to cook fresh or frozen fish, it is very important that there are no tears in the skin. When cutting meat from pieces of carp, you need to be careful not to tear the skin.
• If you want to cook whole stuffed carp (the traditional recipe allows this), then beat it with a rolling pin first - so the meat will better lag behind the skin and bones. However, you can do this with carp even if you plan to make it in pieces.
• When you cook the broth, place the head, fins and bones of the carp in a gauze bag so that they are easier to remove and so that they do not spoil the appearance of the dish.
• At the end of cooking, it’s a good idea to add a pinch of citric acid to the broth and pour in 50-100 ml of beetroot juice. Then the broth will acquire a ruby ​​​​color.
• Do not stuff the carp skin with minced meat too tightly: this way it can tear during cooking.
• If the stuffing turns out to be too dense, dilute it with the milk in which the bread was soaked.
• If you are not sure that the broth is rich enough to turn into jelly when cooled, add gelatin to it. Half a teaspoon of gelatin is enough to prepare a snack from a two-kilogram carp.

Jewish-style stuffed carp is served as a cold appetizer.

Jewish stuffed carp recipe

• carp - 2 kg;
• onions - 100 g;
• carrots - 0.4 kg;
• beets - 0.4 kg (you can additionally take 1 piece in order to squeeze the juice out of it and tint the broth with it);
• celery root (optional) - 50 g;
• parsley root (optional) - 20 g;
• chicken eggs - 4 pcs.;
• butter - 50 g;
• loaf crumb (stale) - 100 g;
• milk - 50–60 ml;
• gelatin - 2-3 g;
• bay leaf - 3 pcs.;
• black peppercorns - 8 pcs.;
• salt, black ground pepper - to taste;
• citric acid - a pinch;
• potatoes - 0.4 kg;
• lemon - 1 pc.;
• fresh parsley - 5 sprigs.

Cooking method:

• Wash and clean the whole carp. Cut off his head, cut off his tail and fins. Rinse them and save for making broth.
• Carefully penetrating inside the carp with a knife through the hole on the side where the head was, cut the insides at the anus and gut the fish. Rinse carefully. Cut into pieces about 5 cm thick.
• Pat the pieces dry with paper towels. Carefully separate the meat from the bones and from the skin with a knife without cutting it.
• Crumble a loaf and fill it with warm milk, leave to soak.
• Peel the onion, cut into several pieces.
• Pass the soaked loaf, carp meat and onion twice through the meat grinder.
• Break the raw eggs into the minced meat, mix well, while salting it and peppering it.
• Stuff carp pieces (skin and bones) with cooked minced meat.
• Peel the carrots and beets, cut them into circles about 5 mm thick.
• Place a layer of vegetables in the bottom of the pot.
• Lay the stuffed fish pieces on the vegetable “cushion”.
• Put a layer of vegetables on top again, fish on them. Lay out vegetables and fish, alternating until they run out.
• Pour water into the pan so that it completely covers the fish.
• Fold in a gauze bag or just wrap the fish head, tail and fins in gauze. Dip the bag in the water. Throw peppercorns, laurel leaves and roots into it.
• Put the pot on the fire and bring to a boil. Add oil to it, turn off the fire. Simmer covered for 1.5–2 hours, topping up with boiled water if necessary.
• While the fish is cooking, boil the potatoes, peel and cut into slices.
• Cut the lemon into half rings.
• Pour gelatin with a tablespoon of cool water.
• After the time specified in the recipe, carefully remove the pieces of carp from the pan, arrange them beautifully on a large dish.
• Strain the broth, pour into a clean saucepan. Add citric acid, gelatin and juice squeezed from medium-sized fresh beets to it. To do this, you need to grate the beets. Heat and stir until the gelatin is completely dissolved. Boil 5 minutes.
• Arrange potatoes and lemon on a dish next to the fish, garnish with parsley sprigs.
• Pour in broth and refrigerate. So that the broth turns into jelly.

Usually, Jewish stuffed carp is served on a large dish, but it can also be prepared in portions, putting each piece of fish on a separate plate and filling it with broth.

Some people stuff carp whole, as in stuffed pike, and cut it into pieces later. This will not affect the appearance and taste of the dish in any way, so you can choose the method that seems more convenient to you.

Jewish stuffed carp is a banquet dish that will always decorate the festive table, regardless of the occasion.

If you think that it is difficult to cook stuffed fish, I hasten to dissuade you. The main point in preparing this breathtakingly delicious dish is to properly remove the skin from the fish! Thanks to a tricky trick, which you will read about below, even completely inexperienced housewives can do this.

Stuffed fish in Odessa is prepared very simply, but always with beets. For a chic feast, this special dish is perfect! The recipe has been tested by more than one generation.

stuffed fish recipe

INGREDIENTS

• 1 carp or pike (weighing 1.5 kg to 2.5 kg)
• 2 onions
• 2 tbsp. l. white crackers
• 1 tsp salt
• 1 tsp Sahara
• 0.5 tsp ground black pepper
• 2 tbsp. l. vegetable oil
• 3 beets
• 5 allspice peas
• 10 black peppercorns
• 2 bay leaves

COOKING

1. Rub raw fish with salt to remove mucus. Rinse, pat dry with paper towel. Remove the scales from the fish, cut the fish along the back, cut off the fins.
2. Carefully remove all the insides from the fish.
3. Cut the spine of the fish at the head and tail. With a sharp knife, cut the skin near the back, stick your finger into the hole between the muscles and the skin. Carefully separate the skin, gradually moving in an arc. Here's what you get.
4. Lightly fry the onion in vegetable oil, separate the fish fillet from the bones. Mix crackers with a little water. Pass the fillet with onions through a meat grinder 2 times, add crackers, salt, sugar and ground pepper to the minced meat. Thread the needle and dip the thread into a bowl of vegetable oil.
5. Start stitching the skin of the fish, constantly dipping the needle and thread into the vegetable oil. When the tail is stitched, you can start stuffing! Dip a spoon in the water and carefully place the minced meat inside the stitched fish.
6. No need to stuff the fish too tightly! In this case, it may burst during cooking, keep this in mind.
7. Line the bottom of a pot or baking dish with raw beetroot slices. Place a grate or gauze on top of the bottom. Add 1 tsp to 1 liter of water. salt, bay leaf, peppercorns.
8. Cover the form with foil and place the fish in an oven preheated to 220 degrees. You can also cook fish over low heat. Regardless of which cooking method you choose, the fish will languish for 2 hours!
9. After 2 hours of languishing, the fish is ready! Not a single bone will be felt ... Let the fish cool in the broth, then gently remove it and put it in the refrigerator. Threads can be removed when the fish is completely cool.
10. I cook Jewish-style stuffed fish for all holidays: every time the dish gets better and better! It will be very tasty if you pour the finished fish with the broth in which it languished and let it harden.
11. You can experiment and cut the jelly into pieces, you can boil vegetables in the broth and serve them as a side dish - the taste is indescribable.

Bon appetit, dear reader! I have no doubt that you will want to try to cook such a fish: even those who do not eat fish in principle adore it.

Dancing from the stove to the computer!!

Real stuffed fish or, as they say in Odessa, fish-fish is prepared from three types of fish! Well, first of all, carp. It is his skin that is stuffed with all sorts of goodies, which include his own meat. Secondly, of course, pike perch. But how? After all, it is he who gives the dish a special taste and aroma. But most importantly - pike! I dare to assure you that without pike you will never get a real stuffed fish. True, they say that in some underdeveloped countries, such as some kind of Germany, it is the pike that is stuffed. But what do you get from them? Germans...

Some uneducated people try to put other fish into the fish, for example, silver carp. I feel sorry for them!
But there are also those who generally put sea fish in minced meat! Shame on them! And spit, please, when you meet them in the eye!

Stuffed fish, like many Jewish dishes of the Pale of Settlement, is a dish of poverty, when one piece of meat or a limited amount of fish has to feed an entire family. The Jews in the shtetls tried to make a dinner out of the "spread five", in the words of Sholom Aleichem. Gefilte fish, besides this is a beautiful, festive dish

Like any iconic dish of any cuisine in the world, this dish has many variations. Here regional features come into force, the types of fish that are available in the area, and any hostess has her own version and considers it the most correct.
I present to you the option that my grandmother taught from the "As for myself" series.
In this version, the fish is not laid out entirely on a dish, but is made into "cutlets". Usually for this recipe I used carp mixed with pike perch, somehow you can’t always buy a good pike in our area, but it is still more used for whole stuffing.
They brought me a crucian for 1.800.

The fish was alive, did not smell of mud, and was cleaned and butchered by me. The head was cut off, the ridge with the tail was cut out, the carcass was milled.

The fish was small, 1800 gr., just for 1-2 days. It was decided to make a dish only from it.
It took: Fish -1pc, carrot -1pc, turnip onion - 5pc, eggs -1pc, white bun, milk.

With a sharp knife, we separate the skin from the meat, trying to leave it whole.The head should not have eyes, gills, and a bone that gives bitterness is also removed. Fish meatcut into pieces of 5 cm. She removed the skin from the pieces of fish.

For minced meat:
Peel the fish meat from the bones and grind in a meat grinder with a fine grate (I grinded it 2 times). Finely chop two onions and sauté in oil until golden brown. Add 0.4 kg of carrots, grated on a fine grater, to the onion and stew everything together for 10-15 minutes. Cool and add to mince.
While the onion is stewing, peel the loaf of bread and soak in milk. Squeeze out the loaf and add to the stuffing. Crack the eggs in there. Salt, pepper, add a little grated nutmeg, mix.

Cut the remaining roots, onions, beets, carrots, as you like, but large. Put beets, onions, carrots, salt, pepper on the bottom of a thick-walled pan or cauldron. At the bottom, I first put the beets, when the bottom is fried, it becomes sweeter and denser.

Knead the minced meat thoroughly with your hands.Now we sculpt cutlets from the minced meat according to the size of the chopped skin.

Wrap the cutlets in skin and lay them on top of the vegetables.

Pour in 100 gr. water and put in the oven, at 180 degrees for an hour and a half.At the end, open for a couple of minutes, for browning, but do not overdry.That's like everything. Yes, let the finished fish cool down a bit. Spreading the cooled one is easier, well, it will become tastier. Vegetables, from the bottom of the cauldron - for a side dish.

If you decide to get acquainted with Israeli cuisine, then Jewish stuffed carp is just what you need! You will never regret the time and effort spent. After all, the dish is simply amazing. The delicacy succeeds amazingly tasty, tender, juicy, fragrant. Moreover, despite the mythical complexity of the recipe, you should not be afraid of such a culinary experiment. Everything will turn out just for "5+" even for novice cooks. As a result, on your table there will be a fish snack, which is ideal for both everyday diet and holiday menu. Let's experiment!

Cooking time -3 hours.

The number of servings is 4.

Ingredients

Carp stuffed in Jewish style is made from the most familiar and simple products. If you decide to beat the proposed recipe, then you are guaranteed to definitely not have to struggle to find all the necessary ingredients and be angry that you cannot find rare and expensive ingredients. Everything here is very, very simple and accessible:

• carp - 1 carcass weighing about 1.5 kg;
• salt - 1 tsp;
• onion - 2 heads;
• granulated sugar - 1 tsp;
• white crackers - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• beets - 3 pcs.;
• ground pepper (black) - ½ tsp;
• allspice - 5 peas;
• vegetable oil - 2 tbsp. l.;
• black pepper - 10 peas.

How to cook Jewish stuffed carp

If you do not know how to cook Jewish stuffed carp, then you should not worry. To master the tricks and some features of Israeli cuisine, without even leaving your own kitchen, is quite realistic and quite simple. You should take into account a step-by-step recipe with photos and videos that simply and without unnecessary wisdom talk about cooking carp stuffed according to a Jewish recipe. So let's get started?

1. First you should do the carp itself. The raw carcass will need to be thoroughly rubbed with salt. Such a simple technique will allow you to remove mucus from the fish. Then the carp will need to be thoroughly rinsed in running water and blotted a little with paper napkins or towels. Now you need to clean off all the scales from the carcass. This work should be approached diligently and thoroughly, so that nothing superfluous remains on the finished carp. Then you should cut off all the fins from the carcass. It remains only to complete the preparation of the carp by cutting it along the back. Through the resulting hole, all the insides should be removed from the carcass.

1. At the tail and near the head, you will need to cut the fish spine. Near the back, you need to trim the skin a little. To do this, you should use the sharpest knife to cut the skin, and not tear it. Gently insert your finger into the resulting incision. This is the gap between the skin and the muscles. In this case, it is necessary to carefully and accurately separate the skin from the main mass. At the same time, experienced chefs recommend moving in an arc. This is how our result will turn out, as in the photo below.

1. What do we do next? Onions will need to be peeled, chopped and fried a little in a pan with the addition of a small amount of vegetable oil. Fish fillets will need to be separated from the bones. A little water must be mixed with white breadcrumbs. Onions and fish fillets will need to be scrolled at least twice through a meat grinder. Pour ground pepper into the resulting mixture. That's where the crackers go. Sprinkle the mass with sugar and salt. In a separate bowl, you will need to pour vegetable oil. Thread a needle and dip it into this prepared oil.

1. Now we have the most responsible and difficult job of stuffing carp according to a Jewish recipe. Skin stitching should begin. In this case, the needle will need to be constantly dipped in a bowl with vegetable oil. After you complete the sewing of the tail of the carcass, you can begin to fill the workpiece with minced meat.

On a note! When stuffing carp in a Jewish way, each time you should dip a spoon into water and only then scoop up the filling and put it into the workpiece. By the way, you should not tamp the fish too hard. Otherwise, it will simply break in the process of further heat treatment.

1. Next, you need to take a deep pan. Raw beets are thoroughly washed and cut into slices. They must be laid out on the bottom of the selected container. Gauze should be placed on top. 1 liter of drinking water is poured into the container. A teaspoon of salt is added. Peppercorns and bay leaves are also laid out here. Fish preparation is laid out. It is proposed to boil the fish over low heat. But you can also send it to the oven.