There are dishes that not everyone dares to cook, but no one refuses to try, so, giving up fears, we recommend cooking gefiltet fish.
This incredibly delicious, very beautiful dish, like forshmak, belongs to the traditional Jewish cuisine, it is nothing but stuffed fish.
What kind of fish to take? It all depends on your taste և assortment on shelves և in supermarket aquariums. The most common version is carp gefilte fish, which is cooked almost everywhere. The German Jews prefer pork, the British, of course, the islanders, use sea fish – pork or cod. Recently, trout, hawk, bass and salmon have also started stuffing. The main condition is that the corpse should be large enough, preferably not too bony.
- 1 jar weighing 1.2-1.5 kg
- 3 onions
- 2 carrots
- 1 beet
- 1-2 eggs
- 1-2 slices of white bread
- 2 bay leaves
- 7-8 pieces of pepper
- 4-5 fragrant peas
- vegetable oil
- ground pepper
Peel a squash, grate it and squeeze the juice. Remove the gall bladder, make a transverse cut along the abdomen near the head, being careful not to damage the gallbladder, intestines, rinse the corpse with cold water, then remove the skin. socks.
Cut the meat from the inner surface of the skin, like the ridge, and release it from the bones.
Fry onion cut in half rings in vegetable oil until lightly browned.
The fish core, fried onion, pre-soaked and squeezed bread in water are passed through a meat grinder twice with a small grater, beaten in an egg, added a little water, salt, pepper, a little sweetened, mixed well, to get a lush and airy mass. .
Pour the prepared core on the cleansed skin, filling the head. Roll the rest of the minced meat into balls or cut into chops.
Put sliced beets and carrots on the bottom of the pot, put carp on a vegetable pillow, put fish cutlets next to it. Then, carefully, trying not to reach the fish balls, pour enough water to completely cover everything, salt, add a little sugar, boil, remove the foam and cook on low heat for 1.5-2 hours.
15 minutes before cooking, add bay leaf, fragrant peas, if necessary, equalize the taste of the broth.
Pour hot fish on the dish, garnish with carrot pieces և pour squeezed broth
On a note
To serve gelfilt fish, you can decorate it with mayonnaise net, green branches, cranberry and lemon pieces.
The stuffed fish looks very original, decorated with jelly cut into cubes. To do this, pour the broth in which the carp was cooked into a thin layer in the dish, and when it hardens, cut it into small cubes.
Gefilte fish is suitable for cooking in ducklings or chicks that have elongated eggs.
To cool the prepared broth well, put floats under the vegetable pillow, ridge, you can add flakes wrapped in cloth.
Peel a squash, grate it and squeeze the juice.
To make the minced meat more juicy, add a couple of tablespoons of butter to it.