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

Odessa-style stuffed fish is prepared very simply, but always with beets. This special dish is perfect for a chic feast! The recipe has been tested by 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

PREPARATION

1. Rub the raw fish with salt to loosen the 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 entrails from the fish.
3. Cut the spine of the fish at the head and tail. Use a sharp knife to cut the skin near the back, stick your finger into the hole between the muscles and the skin. Peel off the skin gently, gradually moving in an arc. Here's what you get.
4. Lightly fry the onion in vegetable oil, separate the fish fillets from the bones. Mix the 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. Place the thread in a needle and dip the thread in a bowl of vegetable oil.
5. Begin sewing the skin of the fish by constantly dipping the needle and thread into the vegetable oil. When the tail is stitched, you can start stuffing! Dip a spoon in water and carefully place the minced meat inside the stitched fish.
6. Don't stuff the fish too tightly! In this case, it may burst during cooking, take this into account.
7. Line the bottom of a saucepan or baking dish with slices of raw beets. Place a wire rack or cheesecloth from top to 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 boil the fish over low heat. Regardless of which cooking method you choose, the fish will languish for 2 hours!
9. After 2 hours of simmering, the fish is ready! Not a single bone will be felt ... Let the fish cool in the broth, then gently take it out and put it in the refrigerator. The threads can be removed when the fish has cooled completely.
10. I cook stuffed fish in Jewish style for all the holidays: every time the dish turns out better and better! It will be very tasty if you pour the finished fish with the broth in which it languished and let it freeze.
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 at all adore it.

Israeli cuisine offers a large number of delicious recipes, and fish fish in a Jewish way is another good example of the fact that even the most simple and familiar products can be prepared 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 are often stuffed in pieces or whole. However, it is especially tender, juicy, refined and simply unique when original cutlets are created from it, which are then stewed in fish broth with vegetables. This is fantastic! This dish will be appreciated even by those who love meat more.

Cooking time - 3.5 hours.

Servings Per Container - 6.

Ingredients

To make fish fish according to the 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 get in the 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;
• raw egg yolk - 1 pc .;
• vegetable refined oil - 1 tbsp. l .;
• salt to taste.

How to cook fish fish according to a Jewish recipe

If you can only dream of a trip to Israel, do not be discouraged. Thanks to the proposed step-by-step recipe with a photo, you will be able to cook simply delicious fish fish in Jewish way, as if you have lived in the East for many years. You don't really need to be a super chef to do this. After all, this recipe for making fish fish according to a recipe from Israel does not conceal any phenomenal difficulties.

1. The fish must be cleaned of scales. The abdomen will need to be opened with a knife. All entrails are extracted from it. Be sure to thoroughly peel off the black film from the inside so that the finished dish is guaranteed to be free of bitterness.

On a note! Scales should not be thrown away. We still need it. By the way, the head and the skin, which we will remove later, should also be left.

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

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

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

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

1. Fry carrots and onions should be put into minced fish. An egg is broken into the mixture (only the yolk). Everything must be salted and sprinkled with ground pepper, guided by your own taste preferences. You still need to interrupt or scroll.

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

1. The workpiece must be filled with water, the lavrushka is sent there. From minced fish, you will need to mold small cutlets and put them directly into boiling water. A steep pitch is added on top so that the meatballs are completely drowned in the water.

1. In cheesecloth folded in half, you need to put your head, scales, bones, skin. Everything is tightly tied and sent to a container with fish. The mass should be salted. It takes 2 to 2.5 hours to stew fish fish in Jewish way.

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 waste gauze must be removed.

So our amazing fish is ready! Try it!

Video recipes

If you do not know how to cook fish fish in Jewish way, then video recipes will help you:

If you decide to get acquainted with Israeli cuisine, then carp stuffed in Jewish style is just what you need! You will never have to regret the time and effort spent. After all, the dish turns out to be simply delicious. The delicacy is 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, there will be a fish appetizer on your table, which is ideal for both your daily diet and the holiday menu. Let's experiment!

Cooking time - 3 hours.

Servings Per Container - 4.

Ingredients

Carp stuffed in Jewish style is made from the most familiar and simple products. If you decide to play with the proposed recipe, then you are guaranteed to not have to search for all the necessary ingredients with difficulty and get angry that you cannot find rare and expensive components. Everything is very, very simple and accessible here:

• 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 don't know how to cook stuffed carp in Jewish way, then don't worry. To master the tricks and some of the features of Israeli cuisine, even without leaving your own kitchen, is quite realistic and quite simple. You should take on board a step-by-step recipe with photos and video clips that simply and without unnecessary intricacies tell about the preparation of carp stuffed according to the Jewish recipe. So let's get started?

1. First you should do the carp itself. The raw carcass will need to be rubbed thoroughly with salt. This simple technique will allow you to remove mucus from the fish. Then the carp will need to be thoroughly rinsed in running water and slightly blotted with paper napkins or towels. Now you need to clean off all the scales from the carcass. This work should be approached carefully and thoroughly so that nothing superfluous remains on the finished carp. Then all the fins should be cut from the carcass. It remains only to complete the preparation of the carp by cutting it along the back. Through the hole obtained, 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 in order to cut the skin, and not tear it. A finger should be gently inserted into the resulting incision. This is the gap between the skin and the muscles. In this case, you should be as careful and accurate as possible to separate the skin from the bulk. 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. You will need to separate the fish fillets from the bones. A little water must be mixed with white breadcrumbs. Onions and fish fillets will need to be rolled through a meat grinder at least twice. Pour ground pepper into the resulting mixture. Crackers are also sent there. Sprinkle the mass with sugar and salt. You will need to pour vegetable oil into a separate bowl. Thread a needle into the needle and dip it in this prepared oil.

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

On a note! When stuffing carp in Jewish way, each time you should dip a spoon in water and only then scoop up the filling and put it into the blank. By the way, you shouldn't ram the fish too hard. Otherwise, it will simply burst during further heat treatment.

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

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

Odessa-style stuffed fish it is prepared very simply, but it is necessary - with beets. This special dish is perfect for a chic feast! The recipe has been tested by more than one generation.

Gefilte fish

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

PREPARATION

1. Rub raw fish with salt to remove mucus from it. Rinse, pat dry with paper towel. Remove the scales from the fish, cut the fish along the back, cut off the fins.

Carefully remove all entrails from the fish.

2. Cut the spine of the fish at the head and tail. Use a sharp knife to cut the skin near the back, stick your finger into the hole between the muscles and the skin. Peel off the skin gently, gradually moving in an arc. Here's what you get.

3. Lightly fry the onion in vegetable oil, separate the fish fillets from the bones. Mix the 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. Place the thread in a needle and dip the thread in a bowl of vegetable oil.

4. Begin sewing the skin of the fish by constantly dipping the needle and thread into the vegetable oil. When the tail is stitched, you can start stuffing! Dip a spoon in water and carefully place the minced meat inside the stitched fish.

Don't stuff the fish too tightly! In this case, it may burst during cooking, take this into account.

5. Line the bottom of a saucepan or baking dish with slices of raw beets. Place a wire rack or cheesecloth from top to bottom. Add 1 tsp to 1 liter of water. salt, bay leaf, peppercorns.

Cover the form with foil and place the fish in an oven preheated to 220 degrees. You can also boil the fish over low heat. Regardless of which cooking method you choose, the fish will languish for 2 hours!

6. After 2 hours of simmering, the fish is ready! Not a single bone will be felt ... Let the fish cool in the broth, then gently take it out and put it in the refrigerator. The threads can be removed when the fish has cooled completely.

I'm cooking stuffed fish in Jewish for all holidays: every time the dish turns out better and better! It will be very tasty if you pour the finished fish with the broth in which it languished and let it freeze.

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 at all adore it.

Jewish cuisine is famous for many dishes, one of which is gefilte fish. This is fish stuffed with vegetables, stewed in a fragrant broth. Most often, gefilte fish is prepared from pike or carp, which are stuffed whole or in pieces. Carp stuffed in Jewish style is a unique dish, the 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 your kitchen. However, in Zhitomir, for example, it is cooked in almost every home. So an ordinary hostess can cope with the task if she knows the recipe and the features of the technology.

Cooking features

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

• This requires a large fish weighing one and a half to two kilograms, since it is prepared in portions. If they are small, it will be difficult to stuff them, and they will not look so appetizing.
• You can also use frozen food, 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 intend to cook fresh or frozen fish, it is very important that the skin does not break. When cutting meat from carp pieces, you need to be careful not to tear the skin.
• If you want to cook the whole stuffed carp (the traditional recipe allows this), then beat it off with a rolling pin beforehand - this way the meat will better lag behind the skin and bones. However, you can do this with carp in the same way 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 to make them easier to remove and not to spoil the appearance of the dish.
• At the end of cooking, add a pinch of citric acid to the broth and add 50-100 ml of beetroot juice. Then the broth will take on a ruby \u200b\u200bcolor.
• Do not stuff the carp skin too tightly with minced meat, as it may tear during cooking.
• If the minced meat turns out to be too dense, dilute it with milk in which the bread was soaked.
• If you are not sure if the broth is rich enough to turn into jelly when it cools, add gelatin to it. Half a teaspoon of gelatin is enough to make a two-kilogram carp snack.

Carp stuffed in Jewish way is served as a cold snack.

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 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 pepper - to taste;
• citric acid - a pinch;
• potatoes - 0.4 kg;
• lemon - 1 pc.;
• fresh parsley - 5 branches.

Cooking method:

• Wash and scrub whole carp. Chop off his head, cut off the tail and fins. Rinse and save for broth preparation.
• Carefully penetrating the carp with a knife through the hole on the side where the head was, trim the insides at the anus and gut the fish. Rinse gently. Cut into pieces about 5 cm thick.
• Dry the pieces with paper towels. Use a knife to carefully separate the meat from the bones and from the skin without cutting it.
• Chop the loaf and cover with warm milk, leave to soak.
• Peel the onion, cut into several pieces.
• Pass the soaked loaf, carp meat and onion through a meat grinder twice.
• Break raw eggs into minced meat, mix well, at the same time salt and pepper it.
• Fill the carp pieces (skin and bones) with cooked minced meat.
• Peel the carrots and beets and cut them into circles about 5 mm thick.
• Place a layer of vegetables on the bottom of the pot.
• Arrange the stuffed fish on a vegetable "pillow".
• Put a layer of vegetables on top again, fish on them. Spread vegetables and fish alternately until they run out.
• Pour water into the pot so that it completely covers the fish.
• Fold in a gauze bag or simply wrap the fish's head, tail, and fins in gauze. Dip the bag into the water. Throw in peppercorns, laurel leaves and roots.
• Put the saucepan on the fire and bring to a boil. Add oil to it, reduce heat. Simmer covered for 1.5–2 hours, adding 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 has elapsed, carefully remove the carp pieces from the pan and arrange them nicely on a large platter.
• Strain the broth, pour into a clean saucepan. Add citric acid, gelatin, and juice squeezed from fresh medium beets. For this you need to grate the beets. Heat and stir to dissolve the gelatin completely. Cook for 5 minutes.
• Place potatoes and lemon on a platter next to the fish, garnish with parsley sprigs.
• Pour in broth and refrigerate. To make the broth jelly.

Usually carp stuffed in Jewish way is served on a large platter, but you can also cook it in portions, putting each piece of fish on a separate plate and pouring broth.

Some people stuff the carp whole, like when cooking stuffed pike, and then cut it into pieces. 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.

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