Jewish Stuffed Fish

Stuffed fish cooked in cutlets is an original and uncomplicated dish.

Cook: 1 hour 30 minutes

Servings: 8

Ingredients

How to Cook Stuffed Fish the Jewish Way:

Directions

Clean the pike from scales and entrails, separate the head. Carefully remove the skin from the pike loin.
Cut the skin into strips 2-3 cm wide.
Separate the flesh of the fish from the bones.
Pass the fish fillet through a meat grinder.
Mix the resulting mixture with semolina, salt, and pepper.
Wash and peel the carrots, cut into large rings.
Wash the onions. Remove the husk from the onion.
Heat oil in a cauldron. Put the carrots on the bottom of a well-oiled cauldron, in hot oil. Rinse the husks and place them on top of the carrots.
Form the cutlets from the minced meat and wrap each cutlet with a strip of skin. Then place the “pieces of fish” in the cauldron and fill everything with water. Simmer the stuffed fish in Jewish style for 20-25 minutes covered over medium heat.
When serving fish stuffed in the Jewish style, garnish with herbs.

Enjoy your meal!

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