Jewish stuffed fish recipe. National Jewish cuisine: “Gefilte fish”

If you are wondering what to cook stuffed fish It’s difficult, 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 clever trick, which you will read about below, even completely inexperienced housewives can do this.

Odessa-style stuffed fish is prepared very simply, but always with beets. For a chic feast this is special dish fits perfectly! The recipe has been tested for more than one generation.

stuffed fish recipe

INGREDIENTS

• 1 carp or pike (weighing from 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. On three raw fish salt to remove mucus from it. Rinse and blot with a paper towel. Remove the scales from the fish, cut the fish along the back, cut off the fins.
2. Carefully remove all the innards from the fish.
3. Cut the fish's spine at the head and tail. Using a sharp knife, cut the skin near the back, insert your finger into the hole between the muscles and the skin. Carefully separate the skin, gradually moving in an arc. This is what you get.
4. Lightly fry the onion in vegetable oil, separate the fish fillet from the bones. Mix the crackers with big amount water. Pass the fillet and onion 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 fish skin, constantly dipping the needle and thread into the vegetable oil. Once the tail is stitched, you can start stuffing! Dip a spoon in water and carefully place the minced meat inside the sewn 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 pan or baking dish with slices of raw beets. Place a wire rack or cheesecloth on top of the bottom. Add 1 tsp to 1 liter of water. salt, Bay leaf, peppercorns.
8. Cover the pan with foil and place the fish in an oven preheated to 220 degrees. You can also simmer the fish over low heat. Regardless of which cooking method you choose, the fish will simmer for 2 hours!
9. After 2 hours of simmering, the fish is ready! You won't be able to feel a single bone... Let the fish cool in the broth, then lightly remove it and place it in the refrigerator. The threads can be removed when the fish has cooled completely.
10. I cook Jewish stuffed fish for all the holidays: every time the dish turns out better and better! It will be very tasty if you pour it cooked fish broth in which she languished and let it harden.
11. You can experiment and cut the jelly into pieces, you can boil vegetables in 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 cooking this fish: even those who don’t eat fish in general adore it.

Invented this recipe in those days when people lived in Poland a large number of Jews, then they combined two kitchens, as a result of which very tasty dish. This happened a long time ago, but Jewish-style carp is still prepared today, and it is often served in gourmet restaurants.

Carp in Hebrew - holiday dish with simple cooking technology

Polish carp in Jewish style

If using fish big size, it must be cut into portions before starting cooking, and the small one must be left whole.

What you will need to prepare this dish:

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

For the marinade:

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

The sauce will require beer and raisins.

We make transverse cuts on both sides of the washed carp, then sprinkle with juice squeezed from lemon. Rub with salt and leave in the refrigerator overnight; if the dish is prepared in the morning, it can be kept for 4 hours.

Then we take out the fish and wait until it reaches room temperature. Place the carp on a hot frying pan and fry on both sides until golden brown crust. Separately, simmer the sauteed onion, add sugar, salt to taste and add butter - cook until the roots become soft.

Pour in the beer, season and bring to a boil together with the raisins - turn off. Pour the resulting sauce over our fish and distribute the onion and dried grapes. 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 over it.

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

The dish is served warm

Many people have a fish dish on their holiday table, but over time they begin to get bored with the same ones and want to cook something new. We offer a recipe for stuffed carp, which turns out amazingly tasty and aromatic, cooked in the Jewish way.

What you will need:

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

For jam:

• three onions;
• frying oil;
• water;
• a little soda.

It is important to properly skin the fish.

• two onions;
• 2 carrots.

First, we clean the carp, remove the eyes, and then remove all the insides through the abdomen. We do not cut off the head completely, but only half, that is, until the spine cracks (we do this from the side of the abdomen).

Then we use a knife to pry up the place that is between the skin and the meat, after which we place our finger between them and carefully separate them. We remove the bones with all the fins using scissors.

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

The next stage will add piquancy 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 of vegetable oil, adding two pinches of soda. Cook until the mass becomes thick and looks like regular jam.

Finely crush the crackers using a blender and add egg yolk– beat for two minutes. You can use a meat grinder, but in this case you will have to skip it a couple of times. Pour jam and crackers into the prepared paste, add salt and pepper and beat for another 2 minutes. Pour the minced meat into a clean bowl and add the egg white, whipped until stiff, and mix with a whisk.

Stuffed carp- gourmet restaurant dish

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

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

We bet on medium heat, bring to a boil, then cook over low heat for one and a half hours. When the dish has cooled down a little, cut into portioned pieces and decorate: put slices of tomatoes and lemon on the sides, pour mayonnaise on the top of the fish in the form of a mesh, you can add cranberries.

Favorite in fish cooking is carp, because it cooks quickly, the dish turns out amazingly tasty, the meat is tender, and the aroma is such that it is impossible to resist without trying a piece. Housewives 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 a sauce made from fried flour

Ingredients:

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

First, we clean the fish from scales, gut it and rinse it under running water. Then cut into portions into pieces. Press the garlic through a press, chop the onion, and finely chop the greens.

To prepare the sauce, pour the oil into a frying pan and fry the flour in it until it darkens. Then dilute with water to medium thickness. Place all the ingredients in a saucepan or saucepan, pour over the prepared sauce and simmer for half an hour. Serve the finished dish with lemon and herbs.

How to cook fish in Jewish style, see below:

Israeli cuisine offers a large amount delicious recipes, and fish fish in Jewish style - here is another clear example of the fact that even from the simplest and familiar products you can prepare a simply delicious delicacy. The uniqueness of this option lies in the fact that there are a great many interpretations of it. In the East, fish is often stuffed in pieces or whole. However, it turns out to be especially tender, juicy, exquisite and simply unique when it is used to create unique cutlets, which are then stewed in fish broth with vegetables. This is simply fantastic! Even those who prefer meat will appreciate this dish.

Cooking time – 3.5 hours.

Number of servings – 6.

Ingredients

To make fish according to a Jewish recipe, you will need to prepare the most familiar set of ingredients. See for yourself! There is not a single overseas, outlandish product in this set that you could not purchase in your nearest store:

• carp – 1 carcass;
• carrots – 1 pc.;
• loaf – 1 pc.;
• beets – 1 pc.;
• onion - 3 heads;
• gelatin – 7 g;
• bay leaf – 1 pc.;
• granulated sugar – ½ tsp;
• egg raw yolk- 1 PC.;
• vegetable refined oil– 1 tbsp. l.;
• salt - to taste.

How to cook fish according to a Jewish recipe

If you can only dream about a trip to Israel, don’t worry. Thanks to the suggested step by step recipe with the photo you will be able to cook simply delicious fish fish in Jewish style as if you had lived in the East for many years. In fact, you don't need to be a super chef to do this. After all, there are no phenomenal difficulties in preparing this recipe. fish fish According to a recipe from Israel, there is no secret.

1. The fish must be cleaned of scales. The abdomen will need to be opened with a knife. All the insides are removed from it. You definitely need to thoroughly clean off the black film from the inside so that ready dish was guaranteed to be free from bitterness.

On a note! You shouldn't throw away the scales. We will still need it. By the way, the head and skin, which we will remove later, should also be left.

1. Next, you will need to make a longitudinal incision along the back all the way to the spine. When touching the ribs with a knife, remove the meat. This procedure is carried out on each side of the carcass.

1. Then you will need to carefully pry off the skin with a knife. Carefully insert your finger into the hole. This will allow us to remove the skin without unnecessary difficulties.

1. The peeled carrots will need to be finely grated. The husks are carefully removed from the bulbs. They need to be finely chopped. Take a large and deep frying pan. Odorless vegetable oil is poured into it. When it is well heated, you will need to put the mixture of onions and carrots into the frying pan. Vegetables need to be fried a little, after which they should be cooled at room temperature.

1. The fish pulp must be placed in a blender bowl and crushed into a paste. You can do this using a food processor. If you are more familiar, use an ordinary meat grinder, but then you will need to grind the carp meat at least 2-3 times. This should be done (regardless of the chosen method) together with the bread crumb, which will need to be pre-soaked in water.

1. Add carrots and onions to the minced fish. Break an egg into the mixture (only the yolk). Everything needs to be salted and sprinkled ground pepper, guided by their own taste preferences. Everything needs to be interrupted or scrolled again.

1. Onions, beets and carrots should be washed and cut into large rings. Vegetable mix laid out in a dense layer on the bottom of the container in which you plan to stew the fish according to the Jewish recipe.

1. The workpiece must be filled with water, and the bay leaf is sent there. From minced fish You will need to form small cutlets and place them directly in boiling water. More boiling water is added on top so that the meatballs are completely submerged in water.

1. In gauze, folded in half, you need to put the head, scales, bones, and skin. Everything is tied tightly and sent into a container with fish. The mass should be salted. Fish fish in Jewish style should be stewed for 2 to 2.5 hours.

On a note! If after the specified amount of time the broth poured onto the plate does not turn into jelly, then gelatin should be added to the composition, following all the recommendations on the package. The gauze with waste must be removed.

Ours is ready amazing fish! Just try it!

Video recipes

If you don’t know how to cook fish fish in Jewish style, then these video recipes will help you:

How long should it be cooked, etc.

General information

Kosher laws do not allow Jews to eat certain types of meat. In this regard, the cuisine of this people is rich in very tasty and nutritious meals from fish.

Unfortunately, not all residents of our country know what Fish Fish is in Hebrew. The recipe with a photo of this lunch will be described in detail below.

This dish is a kind of aspic. As you already understood, it is made using fish. It also contains quite affordable vegetables in the form of potatoes, beets, carrots, etc.

What kind of fish is it made from?

How is the presented recipe implemented? Fish fish in Jewish style can be prepared using silver carp, carp or pike perch. It is also allowed to use other types of river inhabitants.

According to those who have made this dish on their own more than once, it turns out very satisfying and tasty. Moreover, when proper preparation Fish fish in Jewish style, the recipe of which everyone should know, will serve very well beautiful snack for the festive table. Invited guests will definitely appreciate this bright and unusual dish.

Fish fish in Jewish style: recipe

Carp is perfect for this dish. Such fish will make the aspic fragrant and very satisfying.

So how to implement the recipe we are considering? Jewish fish fish is prepared using the following ingredients:

• fresh carp - 1.5 kg;
• large carrots - 3 pcs.;
• potato tubers - 5 pcs.;
• medium-sized beets - 3 pcs.;
• onions - 1-2 pcs.;
• ground black pepper - at your discretion;
• iodized salt - at your discretion;
• bay leaf - 2-3 pcs.;
• black peppercorns - 5-7 pcs.

Processing of main ingredients

How is fish fish made in Jewish style? The recipe for this dish requires processing all components one by one.

First you need to prepare fresh fish. The carp is washed thoroughly, the scales are removed, and then gutted, the head, tail, fins are removed and dried using paper towels. After this, it is chopped into not very thick steaks.

Vegetables are also processed separately. They are cleaned and cut into even slices no more than 0.5 cm thick.

Forming the dish

How should the recipe in question be implemented? Fish fish in Jewish style is cooked in a thick-walled deep pan. You can also use a cauldron or a duck roaster.

After preparing the dishes, lay beets in layers, and then fish steaks. After thoroughly seasoning the ingredients with pepper and salt, they are covered with potatoes. After this, the remaining fish is also laid on top of the mentioned vegetable.

After re-salting and peppering the food, place fresh carrots and onions into the pan in layers. At the very end, bay leaves and black peppercorns are added to the ingredients.

Cooking process on a kitchen stove

As soon as all the components are in the pan, pour in the usual drinking water. The liquid should lightly cover the vegetables and fish.

In this form, the dish should be covered with a lid and placed over medium heat. After the broth boils, gently shake the contents of the dish and reduce the heat to low.

To Jewish a fish dish It turned out to be as tasty and rich as possible; it should be cooked for about three hours. During this time, all ingredients should become soft and almost boiled. It is recommended to shake the pan periodically.

Final stage

Now you know how to implement the presented recipe. Fish fish in Jewish style turns out very tasty. After the dish is completely cooked, carefully place the carp and vegetables in a deep plate and pour fish broth. In this form, the peculiar aspic must be put in the refrigerator (keep until completely solidified).

Serve to the table

Present such a lunch to festive table should be chilled. The frozen aspic is cut into pieces and placed on plates. It is advisable to use it with salt and a piece of pita bread.

Jewish stuffed fish (fish): recipe

Few people know, but the considered Jewish dish can be cooked different ways. The simplest and affordable recipe was presented above. Now we will tell you how such a dish is made in the original.

So, to prepare fish we will need:

• fresh river fish fillet - about 700 g;
• onions with peel - 2 heads;
• white loaf yesterday's production - about 150 g;
• large chicken egg - 2 or 1 pc.;
• vegetable oil for minced meat and broth - 4 large spoons;
• fresh carrots - 1 large fruit;
• small beets - 1 pc.;
• Light sugar for minced meat and broth - 1 large spoon;
• bay leaf, salt and pepper - according to your desire and taste.

Processing the ingredients

Before preparing the dish in question, you should properly cut river fish. It is thoroughly cleaned and then cut into portioned pieces. After this, carefully cut off, leaving the skin as a whole (in the form of a wide ribbon). The latter will be useful to us for stuffing the main product.

Cutting off fish fillet, it is crushed using a meat grinder. This procedure is carried out twice. Also, one large onion and a white loaf soaked in drinking water are passed through a meat grinder.

Add black pepper (to your taste), salt and ½ to the finished minced meat. big spoon Sahara. Also add 2 tablespoons of vegetable oil and ¼ cup of water to the chopped fillet. They are poured in gradually, mixing all the ingredients well with your hands.

As for vegetables such as beets, onions, potatoes and carrots, they are peeled and chopped into 5 mm thick slices.

The process of forming an unusual dish

How to make stuffed meat After the minced meat is ready, large meatballs are formed from it. Next, they are laid out on top of a tape made of fish skin, which is then tightened tightly. By the way, you can cook this dish without the skin. Its taste will not change from this.

Having carried out the described steps, you should take a deep, thick-walled dish. Onions, cut into rings, are placed in it one by one, and onion skins. This component We need it in order for the dish to acquire an unusual color.

Also, slices of carrots, potatoes and beets are laid out in layers in the dishes. Only after this are the meatballs wrapped in ribbons of fish skins placed in the pan.

At the very end, all the listed products are filled with water. This should be done very carefully so that the liquid does not wash out the minced meat.

Ideally, the water should cover the Jewish dish by 1 cm. An hour after cooking, you need to add another 1 glass of drinking liquid to it.

Heat treatment

After filling the vegetables and fish with water, place the filled pan over medium heat. After waiting for the broth to boil, close it with a lid and reduce the temperature to a minimum. In this form, the ingredients are boiled for about 2-2.5 hours. In this case, the dish should not boil, but simmer.

During the cooking process, salt, a little sugar and pepper are added to the fish. At the same time, be sure to taste it. If some spices are missing, they are reused.

To give the dish rich taste and aroma 10 minutes before turning off the stove, add a bay leaf to it.

How should it be served at the holiday table?

By preparing a Jewish dish as described above, you will get a very tasty and hearty lunch. After heat treatment, all ingredients, vegetables and stuffed fish are carefully transferred to a deep plate. Next, they are filled with strained broth (what is left in the pan). In this form, the aspic is placed in the refrigerator. In a few hours aromatic broth will harden, and you will get excellent fish meatballs in jelly. They should be served to guests along with a slice of pita bread and plenty of fresh herbs.

1. As in the case of preparing any fish dish, first you need to prepare the fish itself. This time I had grass carp, but any river fish, from which the skin is easily removed. We cut off the fins, thoroughly clean the inside 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). To avoid using gelatin, I usually tie the fins and scales into a knot and cook them in the same broth. Now we need to separate the pulp from the bones, and then pass it in a meat grinder along with the 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 “knead” (knead) the minced meat well. Then ready-made minced meat the fish skin is filled and the carcass is sutured lengthwise to the head. Keep in mind that the minced meat will expand during cooking, so do not stuff the fish too tightly (you can make fish cutlets from the remaining minced meat).

3. We clean our vegetables, cut them into large pieces and place them on the bottom. For beautiful color You can put clean onion peels. We lower the fish and gauze bag with giblets. Fill everything up hot water and put it on fire. Cook for 2 hours so that the water does not boil too much. For a beautiful ruby ​​color, 20 minutes before cooking I add beet 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.