Jewish stuffed carp. Jewish stuffed fish! With the help of a cunning trick, the dish will turn out excellent

For all birthdays in our family, an honorable place on the table is occupied by gefilte fish. Everyone loves it, and therefore there are always helpers in cooking. For those who have never stuffed fish, don't worry, it's not as hard as you think. Today I will share with you all the secrets of tender, juicy, fragrant stuffed carp, seedless. I am grateful for the recipe to my neighbor Mina Abramovna, who cooked it in her own way. branded recipe passed down from generation to generation, of course, with some modifications.

To prepare Jewish stuffed carp, we need a carp - it is desirable that it be more than 1 kilogram.

First of all, we clean the scales, remove the eyes and gills. Then we cut off the head - from the side of the abdomen, but not completely. When the knife touches the spine, we take it out, and with a sharp movement we raise the head up, breaking the spine. The head is not separated from the body.

We begin to remove the skin with a stocking. Small knife with sharp end slightly cut the skin over the meat, make a small hole so that half a finger fits in it. We insert a finger into the hole and with gentle movements begin to separate the skin from the meat. Finger movements resemble the movements of a "janitor" washing the windows of a car. So we separate the skin from both sides.

Separating the skin, turn it inside out.

In those places where there are fins or bones, we insert scissors inside and cut them off. We continue to remove the skin, turning it up to the tail - the lower, the better. Then - cutting the spine, leaving the skin with the tail.

As a result, we have separate skin with a head and tail and fish meat on the bone. Wash them.

Now we will separate the meat from the bone. To do this, we will make a longitudinal incision along the carcass. Then, with a sharp knife, we separate the meat from the spine and costal large bones.

So, we have skin, meat and bones. We need everything.

And now - a chip that will give the fish unique taste. Let's cook onion jam. Cut it into half rings, add water, vegetable oil and 2 small pinches baking soda. Bring to a boil and simmer over low heat until thickened and coloured. apple jam. Onions should be prepared ahead of time.

Grind the cracker in a blender bowl as finely as possible.

We put the fish, the yolk (we have three of them, 3 fish were cooked) in the blender bowl and punch the fish very well. If you grind through a meat grinder, then skip 2-3 times. Lots of carp small bones they need to be finely chopped.

Add onion jam to the fish.

Also add ground crackers, salt and pepper. Blend well again in the blender.

We shift the minced meat into a bowl and add the protein whipped to peaks, which will add airiness to the minced meat. Mix thoroughly with gentle folding movements, like a biscuit.

Under the fish we make a vegetable pillow - we cut the onion and carrot into rings and lay them under the carp. On the sides we lay out the ridge with the costal bones. Cover with gauze.

We fill the carp carcass with minced meat, not very tight, so that the fish does not burst during heat treatment.

We spread the carp on cheesecloth in a baking sheet, pour warm lightly salted water to half the height of the fish, cover with foil. We send it to the stove, bring it to a boil, reduce the gas. The water should barely boil. Cooking time is one and a half hours. It is advisable to cool the fish in a baking sheet.

We shift the finished chilled fish to a dish. I usually take a thin sharp knife, cut into portioned pieces And only then do I start decorating. But you can not cut at this stage, but cut already at the time of serving.

Decorate as you wish.

We usually decorate Jewish stuffed carp with mayonnaise, lemon, tomatoes, cranberries. Every time we try to change the design.

Jewish stuffed fish holiday treat, which not only looks beautiful, but also tastes very interesting. That's if you're tired standard ways cooking fish and want to taste something tasty and unusual, then you can cook this dish.

Don't be fooled by the fact that it seems so difficult to prepare, it's not at all. And our step-by-step recipes will help you make sure of this.

Secrets and traditions of cooking

Stuffed fish has occupied the main place on the table of European Jews since ancient times, but even today it has not lost its popularity in many Jewish cities. But it is not for nothing that this treat is known all over the world for its excellent taste.

But still, before you start cooking this treat, you definitely need to learn a few secrets and traditions of its preparation:

• in accordance with the traditions of Jewish cooking, this dish is prepared mainly from carp. In rare cases, pike, mullet, whitefish can be used;
• in Israel, a recipe for stuffed fish, which was prepared from salmon, later appeared. This type of fish is often used today;
• during cooking, excess minced meat may remain. It is often used to make cutlets, which are served with stuffed fish;
• before cooking, the fish must be carefully prepared, cleaned, gutted. Next, the skin is carefully removed from it, it is important to maintain its integrity, because it is the skin that will be used for stuffing;
• can be served with boiled vegetables, potatoes, various sauces.

Whole Jewish stuffed fish recipe

How to cook:

1. For cooking, you need to use carp. It is desirable that it be large with a weight of more than 1 kilogram;
2. Then you need to clean the scales from the surface of the fish, cut out the gills and eyes;
3. We cut off the head from the side of the abdomen, but not completely;
4. After the knife touches the spine, we take out the knife, we sharply raise our head up, but do not tear it off. In this case, the spine should break;
5. Next, we begin to carefully remove the skin. It is best to cut the skin over the meat with a small knife with a sharp end so that fingers can be inserted into these holes. We make incisions on both sides;
6. Carefully separate the skin from both sides with your fingers and begin to remove it like a stocking;
7. In places where there are fins, you need to cut off the skin with special scissors;
8. As soon as the skin reaches the tail area, we cut the spine and remove the skin along with the tail;
9. The result should be a separate skin with a head and tail, meat with bones;
10. All the insides must be removed, they will not be needed;
11. The meat must be separated from the spine, and large costal bones should also be removed from it;
12. The result is meat, bones and skin;
13. The highlight of this dish is the use of onion jam. To do this, peel the onion and cut into half rings;
14. We put the pieces of onion in a container, add water, sunflower oil and sprinkle with baking soda;
15. We place the container with all the components on the fire, boil until boiling, reduce the heat. Next, you need to cook over low heat until thickened, the jam should look like apple jam in color;
16. We spread the onion-flavored cracker in the blender container and grind to fine crumbs;
17. Put the carp fillet in the blender bowl, add chicken egg yolks to it;
18. Thoroughly grind the fish until smooth. If you pass it through a meat grinder, then you need to do this three times. There are many small bones in the fish, it is important to grind them as thoroughly as possible;
19. We spread onion jam in minced fish;
20. We shift the ground cracker, add salt, black pepper;
21. All components are thoroughly mixed in a blender until a homogeneous minced fish is formed;
22. We spread the minced meat in a separate container;
23. Remaining egg white you need to beat until a stable foam;
24. Posting in parts protein foam to minced fish;
25. Under the fish you need to make a pillow of vegetables. We clean the onion from the husk and cut into rings;
26. Place the onion rings on a greased baking sheet.
27. Rinse the carrots, peel and chop in circles, put on top of the onion rings;
28. On the sides we lay out the ridge with costal bones, cover everything with gauze;
29. Carp skin needs to be filled minced fish, but not very tight, otherwise the skin may burst during cooking;
30. We spread the carp on cheesecloth, pour it into a baking sheet warm water with a little water. The liquid should reach half the height of the fish;
31. We close the top with foil, put on fire;
32. The fire must be reduced to the slowest. After boiling, the water should boil slightly and not gurgle much;
33. After boiling, cook for 1.5 hours;
34. After that, the fish must be left to cool directly in the pan;
35. We spread the warm carp on a large flat plate, the top can be cut a little across;
36. Decorate at your discretion and serve with any sauce and vegetables.

Fish stuffed with pieces according to an old recipe

Cooking Ingredients:

• one carp per 2 kilograms;
• 300 grams of onion;
• 200 grams of carrots;
• a piece of cow butter per 30 grams;
• 3 pieces white bread or a loaf;
• one chicken egg;
• two leaves of lavrushka;
• salt to your taste;
• black pepper in peas - half a small spoon;
• pepper mixture.

The cooking time is 3 hours.

Calorie content - 220 kcal.

Let's start cooking:

1. First you need to prepare the carp. We clean all the scales, cut the abdomen and take out all the insides;
2. Rinse thoroughly from above and inside with cool water;
3. All fins must be cut off;
4. Cut across into pieces with dimensions 2 cm wide;
5. From each piece, a fillet should be cut, which is located between the skin and the ridge;
6. When cutting the meat, do not damage the skin, it will be needed for stuffing;
7. We remove the gills from the head, cut out the eye;
8. To prepare minced meat, we will use only the pulp of a loaf or bread without a crust;
9. We spread the pulp in a container, pour warm milk, leave to soak;
10. One head must be peeled and chopped into medium cubes;
11. Put into the oven cow butter, put on fire and warm up;
12. As soon as the butter is all melted, pour the onion on it, mix and fry;
13. In a blender, you need to put pieces of fish, soaked loaf or bread, fried onions, add an egg;
14. All components must be ground until smooth;
    
15. Fish with other components can be passed through a meat grinder several times;
16. Then put salt, a mixture of peppers into the prepared minced meat and mix again;
    
17. We spread the finished stuffing inside the skin with a ridge. The result should be pieces of fish stuffed with stuffing;
18. Cut the remaining onion directly in the husk into large rings, put it on the bottom of a wide container;
19. Rinse the carrots, peel and cut into slices;
    
20. We spread on the bottom of the pan to the onion;
21. Add to vegetable pillow lavrushka, peppercorns;
22. Lay on top of the vegetables stuffed pieces carp;
    
23. Pour into container hot water, it should cover the carp a little;
24. We place the container on the fire and leave to boil. Be sure to remove the foam from above with a slotted spoon;
25. After boiling, reduce the heat and boil for 2 hours;
    
26. As soon as the carp is ready, put the pieces on a flat plate, while forming a whole fish;
27. Decorate with herbs, fresh vegetables;
28. Serve with potatoes or stewed vegetables.
    

• carefully remove the skin from the fish, while it needs to be pry off sharp knife. It must be intact without damage;
• leftover minced meat can be used to make cutlets, which can also be boiled with fish;
• It is better to serve the dish with a side dish of boiled potatoes or steamed vegetables.

Jewish stuffed fish is very tasty and fragrant. Of course, when preparing this dish, you will have to tinker a little, but it's worth it. As a result you will get excellent treat which is suitable for family dinner or to decorate any holiday table.

1. As in the case of cooking any fish dish, first you need to prepare the fish itself. I had grass carp this time, but for cooking this dish any will do river fish from which the skin is well removed. We cut off the fins, clean the inside thoroughly and wash the carcass under running water.

2. Now we need to separate the skin from the carcass. To do this, a small incision is made near the head (the gills also need to be removed). In order not to use gelatin, I usually tie the fins and scales into a knot and boil them in the same broth. Now we need to separate the pulp from the bones, and then skip it in a meat grinder along with onions. Add an egg and a loaf soaked in milk or water to the minced meat. Add spices and salt to taste. Now your task is to “knock out” (knead) the minced meat well. Then minced meat fish skin is filled and the carcass is sewn along to the head. Keep in mind that the stuffing will expand during cooking, so don't stuff the fish too tightly (you can use the leftover stuffing to make fish cakes).

3. We clean our vegetables, cut them into large pieces and put them on the bottom. For beautiful color you can put clean onion peel. We lower the fish and a gauze bag with giblets. We fill everything hot water and put on fire. Cook for 2 hours so that the water does not boil much. For a beautiful ruby ​​color, 20 minutes before boiling, I add beetroot juice(50g). Turn off our fish and let it cool completely. During cooking, do not stir the broth so as not to damage the fish and vegetables.

A large feast cannot do without fish dish. To impress invited friends and relatives will have to make a lot of effort. But fortunately, there are such simple recipes as Jewish stuffed carp. Traditional but true delicious recipe worthy of the attention of every hostess. You can stuff carp in different ways, because you can find your own ingredients that you like best. Or add completely different spices that express the taste a little differently. Jewish-style stuffed carp is necessarily prepared from fresh fish. Then the range of taste will be more intense, and the fillet will be tender and juicy. Most of success depends on the correct implementation of the cooking algorithm, carp cleaning and selection of ingredients.

How to cook carp in Hebrew?

To prepare this dish, you will need the following ingredients:

• large about 2 kg carp;
• bay leaf (not a large number of 2-3 leaves);
• onion turnip - 2 medium pieces;
• carrot large sizes- 1 PC;
• spices to taste (you can do with salt and pepper);
• allspice about 0.5 tsp;
• 3 pieces of soft loaf;
• one egg.

Cooking process:

1. First you need to remove the unnecessary insides of the fish, such as fins and gills. But to prepare such a dish as Jewish carp, the head must be left in place. After removing all unnecessary, rinse the carcass in water, which must be running;

2. The originality of this recipe lies in the fact that the fish is stuffed and cooked sliced. Therefore, we divide the carcass into equal pieces of 2 cm each. Inside these pieces there is meat that needs to be removed and minced meat made from it. Taking it out, you will get a large cavity in the center and under the skin;

3. Pour milk over pieces of a long loaf without a crust. Fry the onion in cubes in oil. Scroll carp meat with soaked bread and onions in a meat grinder. Mix thoroughly with egg, pepper and salt. Start the hollow places of the pieces of carp with minced meat;

4. At the bottom of the pan, place the rings of carrots and onions in scales, add bay leaf and peppercorns. Lay out the pieces of carp and fill with water, which should be boiling. It's pretty interesting recipe, Jewish carp will be tender and fragrant if it is simmered under a lid over low heat for 2 hours. If foam appears, carefully remove it with a spoon.

This recipe was invented at a time when a large number of Jews lived in Poland, then they connected two cuisines, as a result of which a very tasty dish. This happened a long time ago, but Jewish-style carp is still cooked today, and often served in fine restaurants.

Jewish carp - holiday dish with simple cooking technology

Polish carp in Hebrew

If fish is used big size, it must be cut in portions before starting cooking, and a small one must be left whole.

What you need to prepare this dish:

• peeled, without entrails kilogram carp;
• lemon;
• salt;
• oil for frying vegetables.

For marinade:

• butter in the amount of 60 g;
• onions - two pieces;
• sugar - a teaspoon is enough;
• some salt;
• cinnamon, cloves and black pepper to taste;
• 100 g dried grapes (raisins);
• 500 g of light beer.

Sauce requires beer and raisins

We make transverse cuts on the washed carp on both sides, after which we sprinkle with juice squeezed from a lemon. We rub with salt and set aside overnight in the refrigerator, if the dish is prepared in the morning, then you can stand it for 4 hours.

Then we take out the fish and wait until it reaches room temperature. Put the carp in a hot frying pan and fry on both sides until golden brown. Separately, stew the sautéed onions, add sugar, salt to taste and throw in butter - cook until the roots become soft.

Pour beer, season and bring to a boil together with raisins - turn off. Pour our fish with the resulting sauce and distribute the onion over it with dried grapes. We place the future dish in an oven preheated to 180 degrees and cook for half an hour, during which time we periodically pour our own juice.

It is better to eat fish warm, leftovers can be stored in the refrigerator.

The dish is served warm

Many people on holiday table a dish of fish flaunts, but the same ones eventually begin to bother and I want to cook something new. We offer a recipe for stuffed carp, which comes out amazingly tasty and fragrant, cooked in Jewish style.

What you need:

• carp weighing 1-2 kilograms;
• a couple of chicken eggs;
• salt and pepper to taste;
• 50 grams of crispy cookies;
• two bulbs.

For jam:

• three bulbs;
• oil for frying;
• water;
• some soda.

It is important to properly remove the skin from the fish

• two bulbs;
• 2 carrots.

To begin with, we will clean the carp, remove the eyes, after which we will remove all the insides through the abdomen. We don’t cut off the head completely, but only half, that is, until the spine crackles (we do this from the side of the abdomen).

Then we pry with a knife the place that is between the skin and meat, after which we place a finger between them, carefully separate. We extract with scissors the bones with all the fins.

As a result, the skin remains together with the head, and the meat with the ridge separately. Now we need to fillet the fish, for this we make a cut along the carcass and separate the meat from the bones and the ridge.

The next step will add spice to the stewed carp and amazing aroma- onion jam. Cut the onion into rings, and then in half, pour 60 g of water 30 g vegetable oil by adding two pinches of soda. Cook until the mass becomes thick and looks like regular jam.

Finely crush the cracker with a blender, add to the same egg yolk- whisk for two minutes. You can use a meat grinder, but in this case you have to skip a couple of times. Pour jam and cracker into the finished gruel, salt, pepper - beat for another 2 minutes. Pour the minced meat into a clean bowl and add the protein whipped to a steep foam - mix with a whisk.

Stuffed carp - an exquisite restaurant dish

To prepare a pillow, cut the onion from vegetables (you can use rings), we will do the same with carrots.

We lay out a pillow at the bottom of the dish, on the right and left bones with a ridge - we cover them with gauze. At this time, we stuff the carp carcass with minced meat and lay it out, fill it with salted water so that the fish is half covered, cover with foil on top.

We bet on medium fire, bring to a boil, then cook on a slow flame for an hour and a half. When the dish has cooled down a bit, we cut it into portioned pieces and decorate: put slices of tomatoes and lemon on the sides, pour the top of the fish with mayonnaise in the form of a net, you can add cranberries.

Favorite in fish cooking is carp, because it cooks quickly, the dish is amazingly tasty, the meat is tender, and the aroma is such that it is impossible to resist without tasting a piece. The hostesses assure that it is necessary to cook exclusively from live carp, in which case it will not lose its beneficial features even during heat treatment.

Fish stewed in fried flour sauce

Ingredients:

• carp, weighing one kilogram;
• two bulbs;
• garlic;
• 3/4 cup flour;
• a tablespoon of oil (preferably olive);
• one lemon;
• greenery;
• salt to taste.

To begin with, we will clean the fish from scales, gut it and rinse it under running water. Then cut into pieces in portions. Pass the garlic through a press, chop the onion, finely chop the greens.

To prepare the sauce, pour the oil into a frying pan and fry the flour on it until it darkens. Then dilute with water to medium density. We place all the ingredients in a saucepan or saucepan, pour over the prepared sauce and simmer for half an hour. Ready meal Serve with lemon and herbs.

How to cook fish in Hebrew, see below: