Stuffed Carp – Gefillte Fish
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 1 hr |
| Total Time | 4 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 carp
- 2 onions)
- 2 carrot (s)
- 1 roll
- 2 tablespoon semolina
- 1 egg (s)
- salt and pepper
- some oil
Print Recipe
Pin Recipe Instructions
- Scale the fish. The skin must not be injured in the process. Gutting the fish. Cut out the eyes and gills with the knife. Make an incision from the inside around the pelvic fins. Do not cut through the skin so that the fins stick to the skin. Run your fingers under the skin at the interface and carefully separate it from the meat, if possible without damaging the skin. Break the spine at the neck with your hands. Use the knife to further separate the meat from the skin on the inside. Cut the backbone just before the tail. The skin of the fish should be peeled off in such a way that you have the skin with head and tail for stuffing and cut out fish meat on the carcass in one piece.
- Scrape the fish meat off the carcass with a tablespoon or cut the fillets off. Neatly remove the bones with the tongs. Put the fish in the refrigerator.
- Dice the onions. Grate the carrots on a coarse grater. Steam both in the pan with a little oil until golden. Soak the bun in the water. Turn the fish fillets with the cooled onions, carrots and squeezed rolls through the meat grinder.
- Beat an egg in the mixture. Salt, pepper and mix well. If the mixture is too runny, add 2 - 3 tablespoons of semolina. If the filling seems to be too little, put some chicken breast fillets or fish fillets through the meat grinder and add to the mixture.
- Fill the fish shell with the farce. Brush with oil, place in the roasting tube, add half a cup of water and seal the tube. Finish cooking in a preheated oven at 180 degrees.
- Let cool and cut into pieces. Place a whole fish on the serving platter, decorate and serve. Sometimes the stuffed fish is infused with aspic. This dish is eaten cold. This goes well with mashed potatoes and tartar sauce.
- Tip: Other large fish can also be cooked this way. In the Ukraine one usually uses the large freshwater fish for this.
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