Secrets of baking carps according to Jewish recipes. Jewish stuffed fish! With the help of a cunning trick, the dish will turn out excellent

Ideally, this dish is done like this. The fish must be cut into portioned pieces (pre-clean thoroughly, but do not gut). The giblets will be removed when you cut the fish. Each piece is whole, i.e. there will be no abdominal incision. From each piece you need to cut the fillet, leaving only the skin. I made it easier.

I took a ready-made silver carp fillet with a skin. I chose the bones, separated the fillet from the skin, which I cut into small "ribbons".

The fillet was ground twice through a meat grinder with one large onion, a bun soaked in water. Added black pepper (to taste), salt and sugar. Actually, this is a spicy dish. If done according to the rules, then you need to pepper well.

Also put 2 tbsp in minced meat. vegetable oil and pour in gradually, all the time kneading well, a quarter cup of water.

Make meatballs out of minced meat. By the way, you can not wrap it in a skin at all, but calmly cook only meatballs. It won't change the taste. Put each meatball on a ribbon of skin and wrap in it.

Spread the bottom of the dish with a non-stick coating with onion, sliced ​​​​rings, onion peel, circles of carrots and beets.

Place the meatballs on top.

Pour cold water along the wall of the pan (so as not to blur the minced meat) with water so that it is slightly higher than the fish. If you don't fill it up right away, don't worry. All the same, after an hour, water (1 glass) must be added.

Put on medium heat, let it boil, and then reduce the fire and cook for 2-2.5 hours over low heat (should languish). Salt, pepper, add sugar. Be sure to try. This dish needs to be brought to taste, as they say. Or rather, broth.

10 minutes before the end of cooking, put the bay leaf. Well, it's ready. Let it cool down. We spread on a dish and pour strained broth. We put in the refrigerator. The broth solidifies and it turns out fish in jelly.

That's all, Gefilte-Fish is ready! Enjoy your meal!

A story about cooking gefilte fish. It would seem, well, what is there - a fish for itself and a stuffed fish, but you never know what? I foresee screams and groans in the comments, I foresee those offended and slamming the door, as in reality I see those writing: “But at our house it was cooked quite differently.”

There are few Jews, but there are many gefilte fish recipes. There are many recipes, even more connoisseurs, and there is nowhere to try well-cooked fish - no one wants to mess around. But everywhere they say: “Ah, leave me alone, I still have to stuff fish today!”

Our love story for stuffed fish began a long time ago, when we were young. But I want to start the story with the events that happened in our family not so long ago, even fifteen years have not passed.
Things didn't go well for me that year. That's not going business and that's it. Sometimes, to distract myself from sad thoughts, I called my older friend, the father of my late friend, Mikhail Natanovich, who lived alone in a large, deserted house.
- Mikhail Natanovich, what do you have for lunch? Well, then I'm for "kerosene" and to you!
We jokingly called vodka kerosene. Mikhail Natanovich, despite his lonely life, cooked hot every day and believed that this was the key to his health. We ate deliciously, drank, turned on a tape recorder with songs from the time when his house was a full bowl and there was not enough room for dancing, and we remembered the past, or we simply remained silent and sighed about today.
- Well, Stalik, are you upset about money? Here, rub the palm of one hand with the thumb of the other. Rub well! Look, what's rolled up there? Not rolled up, no pellets? And sometimes it rolls, right? That's what rolls - the money is! Nothing rolled up on your hand today, you won’t be upset because of this, right?
- Yes, how? After all, the house, family, children. Dress, teach, feed. And here - at least crack - I fight like a fish on ice, but nothing goes.
“Wait,” Mikhail Natanovich interrupted me. - Do you have an anniversary this year? Forty years old? Here, arrange a holiday so that everyone gasps. Call the whole city! Call everyone so that everyone can see - things are going well for you! And then we'll see.

I arranged to rent a hall in a newly built restaurant, where customers have not yet found their way. I promised them:
- Such people will come who will then go to you every day! And I will cook myself. So let's cook that everyone will think "this is a restaurant!"
And I started shopping for groceries. You won't believe it, I had only 600 dollars, and we invited and fed 120 people to satiety. I won’t be able to list all the menus and tell in detail how you can get out of the situation even with such little money, so I’ll only talk about the highlight of that evening - gefilt fish, stuffed fish.
First of all, I went to the Syr Darya and bought 22 fish there. Among them, there was just no one - and pike, and silver carp, and carp, and grass carp and snake-head. In a word, everything that is found in this river, if only the fish were larger.

Traditionally it is believed that pike is the most suitable fish for gefilte fish. This is due primarily to the fact that the pike itself is a rather dry fish and is rarely tasty if cooked as it is. Therefore, cutlets and gefilte fish are most often prepared from pike.

The second reason for choosing a pike is that it is easier to remove the skin from a pike than from other types of fish. If the pike is not yet gutted, then you just need to cut the skin at the head and the whole skin will be removed entirely, with a stocking.

Unfortunately for pike, its caviar has recently been popular, so they catch it more and more for caviar, and the carcass itself is sold cheaper than the rest of the fish. But, alas, already ripped through the stomach. Well, nothing, you can cook it like that - just remove the skin.

Here skinning a carp is somewhat more difficult. But there is a trick - take two napkins, hold the carp's slippery skin with one hand, and the flesh with the other. Where the meat remains on the skin, carefully trim with a knife.

Chop at the base of the tail, cut off at the base of the head too.

Remove the gills from the head, thoroughly rinse everything inside.

Remove the meat from the ridge, do not pay attention to small bones.

Ridges, ribs, heads, send to cook, pouring a small amount of water.

I forgot to tell you that you need a few more fish than you are going to serve. For example, if you want to cook two stuffed fish, then buy three fish at once. Of those that I bought for my fortieth birthday, my wife prepared 12 for the table - the largest and most beautiful. And the trifle all went in addition to minced meat.

In general, in addition to the minced fish itself, onion fried in vegetable oil (do not spare oil!) And white rolls soaked in milk are in the fish gefilt.

For example, this time we got five kilograms of minced meat twice passed through a meat grinder, so we put six pieces of rolls, and there were probably about a kilogram of onions, if you count raw.

A large spoonful of sugar went into this amount of minced meat.

A couple of tablespoons of fine salt.

And a full, with the top, a spoonful of black pepper.

Minced meat must be properly kneaded and knocked out, just like minced meat on a kebab.

For greater smoothness, you can add half a glass of cold water to the minced meat.

And with this stuffing it is necessary to stuff the fish skin and head. You don't need to sew anything, everything will be fine!

This time I thought: stuffed fish is good for everyone, but some zest is missing in it!
And here's what I came up with. In Azerbaijan, they cook lavang fish, that is, stuffed fish. Only there they do not remove the skin from the fish, but prepare minced meat from soaked plum marshmallow (lavashany), nuts, and fried onions. At first, there was an idea to add all these components to minced fish and thereby decorate its taste. But then another idea came to mind, a better one.
We rolled minced meat for lavanga into a sausage, wrapped it in cling film and cooled, almost frozen.

Then this sausage was inserted into the belly of one of the fish and covered with other stuffing.

Here - as if there is nothing. Close, smooth the skin!

The baking sheet is greased with oil and onions and carrots are laid out on it in thick rings.

The fish is placed on top.

It would be nice to grease the fish with oil before baking.

I inserted a thermometer needle into the mouth of one of the fish and set the oven temperature to 140C at a humidity of 50%. If you don't have oven humidity control, place a hot frying pan down and pour boiling water into it. And that's it - close and bake. Focus on the beautiful color of the skin, but I warn you that the fish should be cooked for quite a long time, an hour and a half or two, if not more.

Oh, yes, I know that many fish are not baked, but gefilte fish are cooked in a patch, in the same oven! And I am ready, ready to please both ours and yours, so long as there is no war. That's what we needed the broth for! Do you understand me? Has it reached you now?

Only at first I poured pomegranate juice into the patch, and put carrots and beets under the fish.

And he poured enough broth into the patch so that the fish was waist-deep.
That's it, this patch can be kept in the oven for at least five hours, just don't heat the oven too much. Here is that baked fish, when it is ready, take it out, but let this one still stand! The longer it stays in the oven, the tastier it will be!

Of course, in determining the readiness of the fish, one must focus not only on the color of the skin outside, but also on the temperature and consistency of the minced meat inside. In fact, the minced meat should reach a temperature of 65C in the very middle of the fish and harden, lose plasticity.

Fish can be served warm or cold. I love carrots that served as a substrate for fish and serve fish with it. Olives are very appropriate for such fish, and salted lemon is just super!

Let the fish that was stewed in its own broth and pomegranate juice cool, remove from the patch and cut into washers.

Decorate it with those beets and carrots that served as a substrate, and warm the sauce a little and pour it over the dish that is already ready to serve.

Well, now, it remains only to tell how it ended. In general, how you start a year or decade is how you spend it. My business went uphill after that birthday, I worked from four in the morning and fell into bed at ten in the evening, every day I drove several hundred kilometers behind the wheel, did not disdain any earnings, and already in the summer I began to build a large new house. True, I found out that it would turn out to be big, beautiful and expensive in a couple of years - closer to the finish of the construction.

I don’t even know what influenced the then changes for the better in my life - my work or the taste of our stuffed fish. We have been preparing fish for fifteen years already, we learned from books, but gained experience by stuffing cones. Well, I finally learned to work by my forty years.
Most likely, good teachers, like the aforementioned old man, who improves health with pilaf, mutton fat, vodka, a barbell and a love for women and dancing, have influenced.

Anyway, good luck to you guys. Don't put your hands down. And if it seems that there is absolutely nowhere to put them, prepare a gefilte fish and invite guests. Do not sit idle, most importantly, do not sit and everything will be fine.
© STALIC

In order to get 700 grams of silver carp fillet, you need to take a whole fish weighing 2 kilograms. Clean the fish, gut, cut off the head. Then cut along the spine. Cut a fillet from each half of the carcass.

Peel the onion, wash and chop. It’s not worth grinding especially, anyway, it will have to be passed through a meat grinder. Fry the chopped onion in sunflower oil in a pan, stirring occasionally, until golden brown.

Pass fish fillets through a meat grinder twice, as well as fried onions and a long loaf, previously soaked in cold water and squeezed out.

Add a raw chicken egg to the minced meat.

Salt and pepper the minced meat to taste, mix thoroughly.

Peel carrots and beets, wash and cut into circles. Wash the husk from one large or two medium onions. Put the bottom of a wide saucepan with onion peel, circles of carrots and beets.

With wet hands, form oblong meatballs and put on vegetables in a pan so that they lie in one layer.

Carefully along the wall of the pan, so as not to blur the meatballs, pour water. It should cover the fish completely. Salt and pepper to taste, add sugar. Put on the stove. Bring to a boil and reduce the fire to a minimum. After an hour, add bay leaf and pour another 300 ml of water. The fish should not seethe, it should languish. It is generally cooked without a lid, but I cover the pan a little with a lid, without completely closing it.

Cooking time for Jewish stuffed fish is 2 hours. At the end, taste the broth and if there is not enough salt or pepper, then add.

The broth in which the fish was cooked must be filtered. It will turn out approximately 0.5-0.7 liters. Pour 70-80 ml of cold boiled water into a cup and pour gelatin into it. Let it swell for 10-15 minutes. Then add the swollen gelatin to the strained broth, stirring, bring to a boil, but do not boil. The gelatin should completely dissolve in the broth. Put the delicious Jewish stuffed fish in a deep bowl, pour in the broth and refrigerate. Serve for a snack.

How much to cook and so on.

General information

The laws of kashrut do not allow Jews to consume certain types of meat. In this regard, the cuisine of this people is rich in very tasty and nutritious fish dishes.

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

This dish is a kind of aspic. As you already understood, it is done 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 this 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 to be very satisfying and tasty. Moreover, with proper preparation, Jewish fish fish, the recipe of which everyone should know, will serve as a very beautiful appetizer for the festive table. Invited guests will definitely appreciate this bright and unusual dish.

Jewish fish fish: 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 is prepared using the following ingredients:

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

The process of processing the main ingredients

How is fish fish made in Hebrew? The recipe for this dish requires the sequential processing of all components.

First you need to prepare fresh fish. Carp are thoroughly washed, scaled, and then gutted, head, tail, fins are removed and dried with paper towels. After that, it is chopped with not very thick steaks.

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

We form a dish

What should the recipe in question be implemented in? Jewish fish is cooked in a thick-walled deep saucepan. You can also use a cauldron or ducklings.

After preparing the dishes, beets are laid out in layers in it, and then fish steaks. Having seasoned the ingredients well with pepper and salt, they are covered with potatoes. After that, fish remains are also laid out on top of the mentioned vegetable.

After salting and peppering the food again, fresh carrots and onions are placed in layers in the pan. At the very end, lavrushka leaves and black peppercorns are thrown to the ingredients.

Cooking process on the stove

As soon as all the constituent components are in the pan, ordinary drinking water is poured into them. The liquid should lightly cover the vegetables and fish.

In this form, the dish should be covered with a lid and put on medium heat. After the broth boils, the contents of the dishes are gently shaken, and the fire is reduced to a minimum.

To make the Jewish fish dish as tasty and rich as possible, it should be boiled for about three hours. During this time, all the ingredients should become soft and almost boiled. In this case, it is recommended to shake the pan periodically.

Final stage

Now you know how to implement the presented recipe. Fish fish in Jewish style is very tasty. After the dish is fully cooked, the carp and vegetables should be carefully laid out in a deep plate and poured over with fish broth. In this form, a kind of aspic must be removed in the refrigerator (keep until completely solidified).

Serve to the table

To present such a dinner to the festive table should be chilled. The frozen aspic is cut into pieces and laid out on plates. It is advisable to use it along with salt and a piece of pita bread.

Jewish stuffed fish (fish): recipe

Few people know, but the Jewish dish in question can be prepared in many ways. The most simple and affordable recipe was presented above. Now we will tell you about how such a dish is made in the original.

So, for cooking fish fish we need:

• fresh river fish fillet - about 700 g;
• onions with husks - 2 heads;
• white loaf of 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.;
• lighter sugar for minced meat and in broth - 1 large spoon;
• lavrushka, salt and pepper - according to your desire and taste.

We process the ingredients

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

After cutting the fish fillet, it is crushed with 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.

Black pepper (to your taste), salt and ½ a large spoonful of sugar are added to the finished minced meat. Also, to the chopped fillet spread 2 tablespoons of vegetable oil and ¼ cup of water. They are poured in gradually, kneading all the ingredients well with your hands.

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

The process of forming an unusual dish

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

Having carried out the described actions, you should take deep thick-walled dishes. In it alternately spread the onion, cut into rings, and onion peel. We need this component in order for the dish to acquire an unusual color.

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

At the very end, all of the listed products are poured with water. This should be done very carefully so that the liquid does not blur the stuffing.

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

Bay vegetables and fish with water, put the filled pan on medium heat. After waiting for the broth to boil, it is closed with a lid, and the temperature is reduced 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 languish.

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

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

How should it be served at the festive table?

Having prepared 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. Then they are poured with strained broth (what remained in the pan). In this form, the filling is placed in the refrigerator. After a few hours, the fragrant 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.

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.