National Jewish cuisine: “Gefilte fish. Carp stuffed in Jewish way

25.07.2019 Vegetable dishes

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?

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.

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.

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.

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.

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.

Cooking time - 3 hours.

Servings Per Container - 4.

Ingredients

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

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.

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.

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.

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.

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.

« Fish fish "(pike in Jewish) Is one of the most famous dishes of Jewish cuisine.

We start cooking 3.5 hours before serving.

Fish recipe with photo:

1. We clean and gut the pike. Cut off the head, fins and tail, put in a saucepan with cold water, bring to a boil. Remove the foam, add bay leaves, 2 carrots, 2 onions, salt and 5-10 allspice and black peppercorns. We completely cut the pike along the line of the abdomen, so that we get one large piece. Remove the bones, very carefully cut the fillets from the skin, cut into mediumin pieces.

2. Chop the remaining carrots and onions. Fry the carrots for 8 - 10 minutes over medium heat in 2 tbsp. tablespoons of vegetable oil. Fry half the onion in a separate frying pan in 2 tbsp. tablespoons of vegetable oil for 10 minutes until golden brown.

3. Cut off the crusts from the bread, soak the pulp in cream. Mix the pieces of fish fillet, soaked bread, raw and fried onions, garlic and pass through a meat grinder three times. Put the minced meat in a bowl, mix with fried carrots, eggs, soft butter, pepper and salt to taste.

4. Spread the film on the table. We put fish skin on it. Trim the edges of the skin. The incisions left over from the fins are laid in cut pieces. Put the minced meat on the skin, giving it the shape of a thick sausage. We stretch the film, wrap the minced meat so that the edges of the form close together.

5. Wrap the roll in three layers of film, tie the edges with strong knots. Wrap the "fish sausage" in foil on top of the film, put it in a narrow saucepan (goose pan), fill it with some of the fish broth and cook under a lid for 40 minutes over low heat. Cool, put in the refrigerator for 1 hour. Then remove the film from the roll and cut into circles 3 cm thick.

6. Soak 10 gr in cold water for 20 minutes. gelatin. We filter the remaining fish broth, add white horseradish, swollen gelatin, mayonnaise. Mix everything thoroughly. Place the rolls on the wire rack above the dish. Carefully pour over each circle with the resulting mixture. We put in the refrigerator for 1 hour.

7. Cut the beets in half, pour 1½ cups of cold water, bring to a boil, cook for 30 minutes, slightly cool the broth. Soak the remaining gelatin in the beet broth for 20 minutes. Then add the beetroot horseradish. Pour into a shallow dish. Let it freeze for 2 hours, cut into cubes, decorate the pike with them and serve.

"Fish fish" (pike in Jewish) ready.

Composition:

fresh pike - 1 8 - 2 kg.
cream with a fat content of 33% - 0.5 l.
white bread - ½ loaf
large onion - 4 pcs.
medium carrots - 4 pcs.
egg - 8 pcs.
butter - 350 gr.
mayonnaise - 400 gr.
ready-made ordinary horseradish - 150 gr.
ready-made horseradish with beets - 150 gr.
small beets - 1 pc.
garlic - 6 cloves
gelatin - 50 gr.
bay leaf - 1 pc.
allspice and black peppercorns
freshly ground pepper, salt
vegetable oil.

Old Haim dies
On the bed behind the wall.
Suddenly from the kitchen flies
A wonderful unearthly smell.

They smell wonderful (just flour!)
Latkes, kugel and forshmak,
Stuffed pike,
Sweet tsimes and lekah.

Chaim Mordukhaya asks:
“Run to grandma, kid!
Let me dear Sarochka
Will give a piece of fish fish ... "

Appearing on the doorstep
The granddaughter reported that
What boba told him:
"This fish is for later!"
(Folk art)

There was not a drop of Jewish blood in my grandmother's veins ... In any case, the opposite fact has not been documented anywhere, I know this for sure: in the troubled times preceding the final collapse of the Union, some research in our maternal lineage, my mother and I honestly produced - it did not work out! Azohen wei! To be both me and my children goyim until the end of days ... Gevalt! And yet ... A native of the Zhytomyr region, who was born and raised among the closest neighbors - Jews, the granny from childhood absorbed all the charm of the small-town color, knew and respected the customs and traditions of the Jewish people, until the end of her life she retained a peculiar, lingering-melodious dialect and imagery expressions (“have you already made a bazaar?”) with a lot of Hebrew words and, of course, was a great connoisseur and connoisseur of Jewish cuisine! It is to her that my mother and I owe recipes for such wonderful dishes as traditional forshmak , delicious yuh (both the first and the second in one saucepan), the most tender sweet and sour roast with prunes , wonderful "Raw" eggplant caviar (it is also called “Odessa blue caviar!) stuffed neck , honey sweet tsimes and, of course, unforgettable gefilte fish - classic stuffed fish in Jewish style. I would like to tell you about the latter, especially since everyone has probably heard about this dish, and it has been honored with repeated mentions both in folklore and in fiction!

I don't know which aidishe kopf (to the Jewish head - this is pronounced with great respect!) The first thought came to cook stuffed fish in this way, but this man truly was worthy of a monument during his lifetime! I will make a reservation right away: there are a huge number of recipes (or rather, variations on the theme) for preparing this festive dish, in fact, like Ukrainian borscht, each housewife has a subtly different taste and at the same time each one will swear to you that her recipe is “the most most"! Yes, this, perhaps, is not so important: cooking is a creative process, and we all bring something of our own, personal to it. I also do not know for certain which of the grandmother's neighbors it was recorded - it could have been Aunt Betya, and Aunt Fira or Sofa ... Perhaps my grandmother once mentioned this, but the name of the "author" Unfortunately, it is not preserved in my memory! Therefore, we will assume that it is simple gefilte fish in Zhytomyr …

Let's start with fish ... Grandma categorically insisted on pike, but at the same time clarified that it is much tastier to mix the meat of two (or more) types of fish: pike with its sweetish meat, nevertheless, in her opinion, is somewhat dry, “in a couple “It would be nice to take a fatter fish with it, but you must remember that skinning (the most laborious and difficult process!) From some fish species without damaging it is very problematic! Therefore, today a carp (ordinary, not mirror!), Similar in weight to our pike - about 1 kg, will act as a "duet" with a pike.

Required products:

Pike about 1 kg
- carp about 1 kg
- onion 1 kg
- carrots - 4-5 medium pieces.
- beets - 3-4 medium pieces. + 1 small (for juice)
- parsley - 1 root
- celery - 1 piece of root
- eggs - 3-4 pcs.
- white stale bread or loaf (crumb) - 1/4 loaf
- milk (for soaking bread)
- bay leaves - 2-3 pcs.
- black peppercorns - 6-8 pcs.
- salt, ground black pepper - to taste
- citric acid (on the tip of a knife) or apple cider vinegar (1 tsp)
- lemon, parsley (for decoration).

There are also a lot of ways to remove this skin from fish. Someone, carefully cutting it round at the level of the upper fins, removes it with a "stocking", someone - by making an incision from the side of the abdomen, there are options with a cut along the dorsal fin, and even - having cut it straight into portioned pieces, remove the skin separately from each ! I, like my grandmother, do not like it when minced meat comes into contact with water during the cooking of fish (grandmother in this case contemptuously scoffed: “You can only cook fish fish in pieces schimazl (crazy), so I take off the skin either with a "stocking" (it is so good to "handle" the pike, then I sew the head back!), or by making an incision in the abdomen - that's how I'm going to gut the carp.

So, first - the pike. "Trick" from grandmother No. 1: to make the skin easier to remove from her, the fish should first be slightly beaten off with a wooden mallet! True, now very few people have this item in the kitchen, so an ordinary wooden rolling pin is also quite suitable. We wrap the fish in cellophane and evenly tap on it with a rolling pin on all sides. Unfortunately, this time I got the fish already cleaned and gutted, with a cut along the abdomen, so I will have to skin it in this way! We trim the pelvic fins along the incision and begin slowly and carefully (when you need to hurry - you yourself know!) To separate the skin from the meat (if necessary, we use scissors and a thin, sharp knife - "frog"). Having reached the dorsal fin, we turn the fish over and do the same procedure on the other side. Now we cut the ridge at the tail and head with scissors and carefully cut the dorsal fin from the inside (very carefully so as not to pierce, otherwise it will be full drek (literally - cheap, nonsense!). It turns out a skin with a tail and head and a fish carcass. The pike's head should be completely cleaned, leaving one "shell". We take on the carp: we repeat the entire sequence of operations and get another skin ready for stuffing with a head and tail and a fish carcass.

Now we are preparing the minced meat. We carefully free the meat from the bones, first pulling out the ridge, then the small bones, and together with the onion (one large onion is enough) and previously soaked in milk or water (grandmother preferred milk!), Roll the white bread through a meat grinder (three times!). Now add the eggs, salt and pepper to taste. The resulting minced meat must be thoroughly "knocked out" - in the process of mixing, the minced meat is thrown with force on the table, cutting board or just into a bowl - then the fish will be much softer! If the minced meat is very tight, you need to add a little water or milk in which the bread was soaked.

We fill the fish skin and head with minced meat. Do not stuff very tightly - during cooking, the minced meat will swell and the skin may burst! Sew up the incision on the belly. The classic requires to lay out on the bottom of the pan, where the fish and fish bones will be cooked. My grandmother did a little differently - "trick" number 2: fish bones, fins and scales (yes, although she psul - inedible, but gives an excellent gelling effect!) she placed it in a gauze bag, the "tail" of which was tied to the handle of the pan - at the right time it will be easy to remove it along with all the contents! Lining the bottom of the pan with washed onion husks,

We put half of the peeled and thinly sliced \u200b\u200bcarrots, onions, roots and beets,

We put our fish on the vegetables and cover with the rest of the vegetables on top.

There should be a lot of vegetables in general, in a ratio (by weight) with fish almost 1: 1. Pour water into a saucepan so that the contents are covered, add salt, bay leaf and peppercorns and set on fire. After the fish has boiled, remove the foam, reduce the gas to a minimum and cook for about 2 hours.

Onion skins give the broth a very beautiful brownish-golden color, you could have left it that way ... But we are making a festive dish! "Chip" from grandmother No. 3: at the very end of cooking, add a few crystals of citric acid (or a little apple cider vinegar) to the broth and pour in freshly squeezed beet juice (grandmother grated the beets on a fine grater and squeezed through cheesecloth), boil for literally 5 minutes and turn off - the broth will have a luxurious ruby \u200b\u200bcolor!

The finished fish should be allowed to cool in the broth in which it was cooked - if you take it out hot, it will be dry! We take out the fish from a slightly warm broth, take out the threads and fins, cut it into portions, spread it in a fan on a deep dish along with the heads and tails (put some of the vegetables with which the fish was cooked on the bottom), fill it with strained broth and put in the refrigerator for solidification.

This is how it looks in finished form! From myself I can say: this dish can become a decoration of any, the most exquisite table, is eaten instantly, while the delight of the guests and compliments to the hostess are guaranteed for the whole evening ... So - it's worth tinkering!

I will ask you to additionally evaluate my efforts: the fact is that I practically do not eat fish - in my distant childhood I had severe poisoning after a treat in the form of a sandwich with red caviar and strawberries with sour cream for dessert (I have an allergy to strawberries + fish-milk combination for me completely unacceptable) ... I can happily eat only those fish products that do not have a pronounced "fishy" smell - sprats, for example, tuna, smoked fish. But crayfish, shrimps, mussels and squids can be eaten in unlimited quantities. So that's it!

Lahaim (for life!) and - bon appetit!

Calorie content: Not specified
Time for preparing: Not indicated

To cook pitted fish, I offer you a wonderful step-by-step recipe with a photo "Stuffed fish in Jewish style". I myself have cooked it many times, so I know how it is done and I can tell you, since many do not dare to cook such a dish due to ignorance. I will tell you how to stuff a fish and at the same time remove all the bones from it. See the photos in which you can see a lot of interesting things. It is very convenient to eat fish if all bones in it have been removed in advance, and many of your guests will be grateful to you for this. Moreover, fish cooked in this way tastes very tender, soft and tasty. I think you will like this one too.

Required products:

- 1 carcass of fresh fish weighing 700-800 grams;
- 1 medium carrot;
- 1 large onion;
- 1 chicken egg;
- 50 grams of salted crackers;
- A little salt to taste;
- 1 coffee spoon of baking soda;
- 70 grams of vegetable oil;
- 50 grams of water.

Recipe with photo step by step:

The first thing I do is prepare the onion for the filling as it needs to cool down before I add it to the minced fish. I cut the onion into medium pieces, since then I will still twist the onion in a meat grinder anyway. I send it straight to a hot frying pan, pour in oil and water.

Simmer onions over medium heat to get a caramel shade. I add soda to the onion, stir, simmer for another 10 minutes and turn off the heat.

Now that the onion is cooling down, I start to fish. I had a bearing. I wash the fish, carefully peel off the husk so as not to damage the skin. I cut the fish near the head, but not completely. I take out the gills through this incision. I also remove the eyes.

I begin to pull the skin of the fish, gently hold my head. If necessary, I trim it slightly with a knife, but the skin should be pulled together like a stocking. The meat and bones should remain on one side, and the skin and head on the other.

I take off the meat from the ridge and throw away the bones.

I grind fish meat, fried onions in a meat grinder, break a chicken egg into minced meat, and immediately crush crackers.

Stuffing fish with filling.

I make a vegetable pillow out of carrots and onions, spread the fish on it, lightly pour mayonnaise on it, if desired.

I bake the fish for 40 minutes, until it turns golden.

Serve both hot and cold. It will be delicious, I promise you!

I can easily cut such stuffed fish into portions, so that everyone will get it.