Gefilte fish

Gefilte fish

Category: Fish dishes

Ingredients
Carp	4 things. 600-700 gr.
Onion	3 pcs.
Matse flour
Carrot
Beet
Peppercorns, bay leaf

Cooking method

• Cut the fish into pieces, remove the skin, separate the flesh from the bones, twist everything with onions, add matzo flour gruel (can be replaced with a soaked bun in milk). Season with salt and pepper. Fill the skins with minced meat. We also fill the heads with minced meat.
• Place all the bones on the bottom of the saucepan. Onion, carrots and beets cut in half rings on top, then we put the fish, alternating with layers of onions, carrots and beets.
• Gently pour boiled water along the side of the pan to completely cover the fish. Salt, peppercorns, bay leaf (sugar optional) I do not put. I put it on fast mode for 4 hours. But the vegetables were a little damp, but the fish was fine. Slightly cooled down to survive in a dish, strain the broth through cheesecloth so that not a single bone would get into.
• For the first time, it turned out very well. delicious. The only thing next time I will increase the time, so that the vegetables are also well boiled.

Time for preparing:

5:00

Cooking program:

fast mode

[Anael]

Anael, maybe the fish needs to be held more?
I'm afraid to advise something, you know better from there, because this is a national dish. But I make stuffed fish according to the recipe from the book "About tasty and healthy food" (a classic of multinational cuisine!), And so, there they add a handful of onion peels to the vegetables and fish with vegetables after languishing it turns out the color of "sprat in tomato". The vegetables are soft and tasty, and even the backbones of the fish become soft.
Try to put out the trail. once more fish.

Anael, I will definitely do it, only that would be a master class on cutting fish ???? what about her skin
rip off?

The fish was very soft, but vegetables need to be stewed longer.
About cutting fish, I would also like Mk to look somewhere. At first I tried to completely remove the skin, but it did not work. I had to cut and cut everything in pieces with a sharp knife.

It is not sugar but honey that is added to the classic stuffed fish. This gives the salt a special flavor. You can do a lazier option. Gut the fish without cutting the belly. Make minced meat from the meat on the tail. Cut the rest of the fish into pieces 4-5 cm thick and stuff the abdomen with minced meat.

I am still maturing about this recipe, but I have never seen how to stuff it, butcher it ..
Here I found a master class on cooking whole stuffed fish.
🔗

Next time I'll try to stuff the kiss again. And in your oval slow cookers, there is a whole class to do.
I forgot to add that I put 3 more eggs in the minced meat.

[🔗]

Girls, I also have a recipe for stuffed carp that I checked
I took it right here 🔗 -there are also step-by-step photos, who are interested can look, only registration is required there! Therefore, I quote here the author's words in full! It turns out to be a very authentic dish!

Structure
# fresh carp - 1.5-2 kg,
# onions - 3-4 pcs.,
# eggs - 2 pcs.,
#beets - 1-2 pcs.,
#carrots - 3-4 pcs.,
# white bread (pulp) - 1-2 pieces,
#salt, ground black pepper,
# peppercorns - 5-6 pcs.,
# bay leaf - 2-3 pcs,
# sugar (a little, but you can not put it)
Preparation
Carp should be cleaned. I advise you to clean in a basin of water, then all the scales remain in the water, and do not fly around the kitchen. If you bought a non-mirror carp and can hardly cope with the scales, I advise you to smear it with vinegar and hold it for a few minutes, then rinse it off and start cleaning.
So we cleaned it up.We need to gut it without cutting the belly, and so as not to hurt the bile, otherwise it's all down the drain. We retreat about a cm from the first fin and cut off the head.

Next, we remove the gills and take out the intestines from the carcass. Mine. Cut into portions. Gently cut the meat out of the back with a sharp knife, without damaging the skin, leave the abdomen intact. We get "pockets"

Scroll in a meat grinder: carp meat, 1 onion, 1 carrot, bread crumb (previously soaked in milk). We drive eggs into this minced meat, salt and pepper. We knead very well and fill our pockets and carp head instead of discarded gills.

This time I played a green sour apple - Valyusha-Valya advised me to do this. Thank you dear, I really liked it.
Let's start with vegetables. Cut the onion into half rings, the beets and carrots into thin circles.
We put it on the bottom of the pan.
Put the stuffed carp on the vegetables, pour water, slightly covering the pieces and put on fire.

Attention: if you are cooking carp for the first time and are afraid that your filling will fall out, then I advise you to dip the pieces of fish into the boiled broth. If you find that you don't have enough water, no problem, add from the kettle.

Bringing to a boil and reducing heat to low is important. Season with salt, sugar if desired (0.5 tsp). Simmer at a minimum temperature for 1.5-2 hours, you can do it all 3 hours.
5 minutes before the end, put lavrushka and peppercorns into the pan

So we cleaned it up. We need to gut it without cutting the belly, and so as not to hurt the bile, otherwise it's all down the drain. We retreat about a cm from the first fin and cut off the head.

Next, we remove the gills and take out the intestines from the carcass. Mine. Cut into portions. Gently cut the meat out of the back with a sharp knife, without damaging the skin, leave the abdomen intact. We get "pockets"

Oh, it's difficult, and not to hurt the bile. And suddenly he will get caught and throw away all the fish. In general, in Israeli supers, fish that are not peeled or gutted were banned from selling. You can buy only in the markets.
It seems easier to me how I did it, you wrap the minced meat in the bottom, form a piece of fish in mind and that's it. It's easy.
It is difficult to remove whole skin. and for the pieces to get dirty so, for fear of spoiling the fish, I think it's not worth it.
And so everything is the same as I do. I ate almost all of it myself and still want to. I love her very much.