Jewish stuffed fish (our family recipe)

Jewish stuffed fish (our family recipe)

Category: Fish dishes

Kitchen: Jewish

Ingredients
Fresh river fish (carp, pike perch, silver carp, pike)	1 piece (about 2 kg)
Beet	2 medium
Carrot	2 medium
Bulb onions	4 medium
Chicken egg	2 pcs
White bread	100g
Salt	taste
Black pepper	taste

Cooking method

• 
• I would like to present our family version of the famous Jewish dish - stuffed fish (gefilte fish). I saw, of course, this a wonderful recipe, but mine, although identical in terms of the set of products, still differs in the way the fish is cut and boiled.
• In a word, there are not many options for stuffed fish, like options for borscht.
• So let's get started:
• 1.
• Let's start by choosing fish. Of course, the classic is carp. To be honest, it is the tastiest. But look (top photo), what a wide, bumpy fish. Stuffing it is inconvenient, the pieces are too large. Very good and convenient for stuffing pike perch. The pike also has a good shape for stuffing, but all my grandmothers, both with my mother's and father's sides, agreed that the pike smells like mud and therefore they took it only as a last resort. Today we will be stuffing pike perch (bottom photo). But since it is a little dry, add a little carp meat to the minced meat for juiciness and sweetness.
• 2.
• 
• Gut the pike perch, clean it, remove the eyes and gills and quickly rinse it with cold water. We do not rinse for a long time, so as not to collect excess water.
• We cut off the head (in no case throw it away!) And cut it across into pieces about 3 cm wide.
• We do not remove the fins, but carefully cut them. Caution, very prickly!
• Here we are.
• 3.
• We cut the carp into fillets. We need a piece of fillet - 300 grams, as well as fins, a ridge and a tail. Then we'll fry the rest.
• 4.
• 
• Now the most touching moment is cutting the fillet from the back. A small sharp knife is needed.
• We stick a knife near the vertebra, lead it up along the spinous processes.
• Then we gently turn the knife and lead the fish along the skin, being careful not to cut through it.
• Then we turn the knife again, lead it along the ribs and end where we started.
• This is how a neat piece should be cut
• 4.
• 
• Cut out pieces of fish closer to the tail like this. We are also trying to cut fillets from the tail itself and from the head of the fish.
• 5.

• Scroll the fish fillets (including carp fillets) in a meat grinder with the addition of onions (2 medium heads - when we clean - do not discard the top brown husk!) And a white roll soaked in water. Add eggs, salt, pepper (do not regret it) and knead well until sticky. If the minced meat is very tight, you can add a little cold water.

• 6.
• 
• We begin to prepare the broth. Peel the carrots and beets and cut into slices, leave the onions in the husk and cut into large slices.
• 7.
• 
• 
• We take a large saucepan (from mom - 6 liters). Put the beets on the bottom of the pan, carrots on top and the last layer - onions and onion peels, which remained from the onions used in minced meat. Pour cold water a little less than half of the pan and put on fire.
• 8.
• 
• 
• 
• In the meantime, we stuff our fish - we fill in the places where the fillet was cut from. We spread a piece of fish in our fingers and stuff the minced meat with our hands. Hands must be constantly moistened with water - the minced meat is very sticky. Don't forget about the head and tail. Do not stuff the tail tightly, otherwise the skin will break during cooking. If minced meat is left, you can stick a meatball.
• 9.

• The broth boiled. It must be properly seasoned with salt and pepper. We put fish in the broth - first, bones and fins from carp, then portioned pieces and on top - head and meatballs.After laying each layer, let the broth boil and only then lay out the next one. The top layer is practically not covered with broth. Now is the last moment when you can add boiling water if it seemed that there is not enough water. But don't overdo it! Don't worry, the top layers will boil too. Particularly nervous ones can gently turn their heads and meatballs in the middle of cooking.

• 10.

• Let the broth boil and cook without a lid with a strong boil for about 40 minutes. Attention - the broth should really boil. No "slight wiggling" or "whispering" is good here. It is boiling, so that the broth is well boiled, and the upper pieces are cooked in steam. Here we are.

• 11.
• Let the fish cool down and lay it out beautifully on a dish, being careful not to damage the pieces. Our fish is a little overcooked and not cooled enough, and when shifting the ribs fell off the back. But, in theory, they shouldn't. Decorate with carrot slices caught from the broth.
• 12.
• Gently fill the fish with broth through a strainer and put in the refrigerator. Serve the next day and certainly with red horseradish. The jelly should solidify, it is very beautiful and tasty!
• 
• 
• 
• 

The dish is designed for

lot

Time for preparing:

3-4 hours

Note

Yes, this dish does not fit into the modern rhythm of life.
In my great-grandmother's family, they cooked it almost every Friday - for a festive Saturday lunch.
Grandmother prepared it for all holidays and family feasts, despite the fact that getting fresh fish in those days was a special attraction. But my grandfather coped with this masterly.
Mom rarely cooks, not even every year.
And I myself have never done it myself, my men did not appreciate this dish, and to start such a fuss for the sake of a sluggish "well, nothing so" I am offended.
But family recipes must be appreciated, carefully stored, try to cook and pass on to children and grandchildren. Therefore, my mother gave me a master class, which I shared with you. The pens in the photo are mom's, the most beautiful and affectionate!

[Svetlana]

Svetlana, I am the first on your fish, we love everything fishy, ​​I took it to the bookmarks, thanks!

[metel_007]

metel_007, Olga, thanks, help yourself!

Great! This is how my mother-in-law does this with a giftelte fish.But I prefer the boneless version, either in separate pieces or with a whole fish

There are so many housewives, so many borscht stuffed fish
I always get stuffed fish in bright ruby ​​jelly. Of course, this is not the most classic way, but it is very beautiful. And no less tasty.
I prefer carp with pike. And so that there is no smell of mud, the pike can be previously held in cold milk.
But I don't bother so often, I prefer lazy methods - either I just cook carp in vegetables according to the same principle, or some other fish with meatballs. By the way, meatballs and sea fish are good, such as cod, hake.
Thank you, Svetochka, for reminding me.
In summer, we cook carp so often, but in winter meatballs are very useful. It's time to do

[Svetochka,]

Svetochka, test fish. I used to often stuff the pike, removing the "stocking" from it. But I've never seen options with beets. I haven't done it for a long time. Thanks for your option)

[SvetaI]

SvetaI, what a beauty!!!! Very good!!!
My grandmother did it like that, and without seeds, how delicious it was !!
Thank you mommy !!!

[SchuMakher]

SchuMakher, Olga VB, ang-kay, Lerele, girls, thanks for stopping by!
I also love meatballs. It's just - such a festive, solemn option. To impress all guests to the core

Thanks for the recipe. My first husband's grandmother made such fish, it was very tasty, but at that time I did not write down the recipe. And then there was no one to ask.

[Svetlana]

Svetlana, thanks for the recipe. That's what my sister did. One to one.
And I just ate.
Eh ... already smelled and tasted. I will hardly cook ... but there ... who knows
You need to ask for a visit

You need to ask for a visit

And take me with you! I will never dare to repeat it, but I love it very much. A friend cooked like that, visiting her and had fun.Sveta, great master class! Mom is great!

[Exocat]

Exocat, OlgaGera, Tanchahow great you love such a fish! I need to gather my courage and accomplish this feat on my own. Then I'll invite everyone to visit!

[SvetaI]

SvetaI, Gorgeous fish! Thank you ! Bookmarked it.

Wonderful recipe and very well described and served. I have never eaten such dishes, although I adore carp and make aspic from pike perch. It must be delicious.

[SvetaI]

SvetaI, Svetlana, thank you and your mommy for the childhood memories! I read the recipe and directly plunged into my mother's house, where her stuffed fish was always on the festive table! It was not an everyday dish for us, but for every holiday or DR, mommy always made a similar fish.
She turned out to be incomparable, and all relatives and friends were waiting for this stuffed fish.
I also have my mother's recipe written down in my old notebook, I remember writing it under my mother's dictation. But I cooked this fish only a couple of times, my husband is not a fish soul, and just like you

to start such a fuss for the sake of sluggish "well, nothing so" I'm offended.

Although .... unsettled my soul .... I ought to cook!
Mom's recipe is slightly different from yours, but very similar! True, my mother always did without bones and fins. I just took off the skin in one whole piece, then wrapped the minced meat in it, stuffed the head and fry it in a frying pan. And only then did she put the bones and fins on a vegetable pillow. Be sure, my mother stressed, add dill and parsley to the vegetables.
And in the minced meat, instead of a soaked white roll, my mother strongly recommended adding ground cookies to me. Onions can be salted.
The fish turned out to be very tasty, and usually after a festive feast nothing was left on the dish except the head. And the next morning, my stepfather and I had a competition who would quickly cut off this head. And then with pleasure they picked up that vegetable pillow that remained at the bottom of the casserole.
Svetochka, why did I fit in here with my memories and my additions? If Th, then I'll wipe

[lettohka ttt]

lettohka ttt, kil, I am very pleased thank you!
The fish tastes different from the usual aspic; cooking in vegetables gives a special aroma and sweetness.
nila, It's good that you

got in with my memories

It is always very interesting how the same products can be cooked in different ways. It seems to me that your mother's fish turned out to be different than ours, but I have no doubt that it is very, very tasty! Post your recipe, or it will get lost here. Here's a reason to cook
And the fish's head was always a prize for the hostess. After seeing off all the guests, tidying up and washing the dishes, you can calmly sit down and quietly disassemble with your hands, without ceremony, suck all the bones and enjoy the taste and peace



My dad read this recipe and remembered:
Their family sometimes cooked potatoes in a decoction of stuffed fish. It turned out very tasty. And it was called the fish cartope. A sort of Jewish-Ukrainian dish.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Chef]

What a pleasant surprise! Thank you, Chef!
Mom will be very happy

[SvetaI]

SvetaI, Congratulations! Decent recipe, beautiful execution, description, and illustrations!

[Svetlana]

Svetlana, congratulations on the medal!

[SvetaI]

SvetaI, congratulations on the medal!

Svetlana, congratulations on the medal and victory!

Thanks for the beautiful recipe!

[Kapet]

Kapet, gala10, OlgaGera, lettohka ttt, Triechidna, Thanks guys!
I am very, very glad that you liked this recipe!