Stuffed Fish (Jewish Cuisine)
by Editorial Staff
The Jewish cuisine is original and peculiar, the recipes of which follow a special philosophy and obey certain rules. The oldest Jewish cuisine is popular for its many delicious and beautiful dishes. And one of the most important is the stuffed fish. The recipe for stuffed fish is not at all complicated as it might seem. Moreover, you can cook the fish not whole, but cut into pieces. Stuffed fish is prepared from large breeds, most often pike.
Cook: 2 hour 30 minutes
Servings: 8
Ingredients
- Carp – 1 pc. (1.5-2 kg)
- or Pike – 1 pc. (1.5-2 kg)
- or Cod – 1 pc. (1.5-2 kg)
- White bread (bun) – 75-100 g
- Milk – 100-200 ml
- Eggs – 1-2 pcs.
- Onions – 2 pcs.
- Carrots – 1-2 pcs.
- Butter – 1-2 tbsp
- Salt – 1-1.5 teaspoon
- Ground black pepper – 0.25-0.5 teaspoon
- For cooking fish:
- Onions – 1-2 pcs.
- Carrots – 1-2 pcs.
- Beets – 1 pc.
- Salt – 0.5 teaspoon
- Ground black pepper – 0.25 teaspoon
- Saffron (optional) – 1 pinch
How to cook stuffed fish:
Directions
- Cut off the crusts from the bread. Cut the pulp into cubes with a side of 1.5-2 cm
- Pour milk over the bread.
- Boil the carrots (25 minutes), peel, and chop coarsely.
- Peel and chop the onion.
- Peel the fish, cut off the fins, remove the insides. If the pike is stuffed, then remove the insides without cutting the abdomen. Do not discard scales and fins.
- Cut off the head and tail. Remove the gills from the head. Cut the prepared fish into pieces approximately 2 cm thick
- Use a sharp knife to cut out the pulp from the spine. In this case, large bones remain attached to the skin.
- Pass the fish fillet through a meat grinder twice.
- Scroll the fillet with raw onions a second time.
- Add boiled carrots passed through a meat grinder to the minced meat.
- Then combine the minced meat with a loaf soaked in milk, which is also scrolled through a meat grinder (along with milk).
- Melt the butter.
- Mix the resulting minced meat with a raw egg, butter, salt, pepper.
- Fill the prepared pieces of fish with minced meat and smooth the edges.
- Peel and cut into slices onions, beets, carrots.
- Place the prepared vegetables on the bottom of the pan. It is better to take a wide pan so that all the fish fit in one layer.
- Carefully place the cooked pieces of fish, head, and tail on the vegetables. If minced meat remains, you can form cutlets and put them in the open parts of the pieces (in the tummies) or stuff the head.
- Rinse the scales removed from the fish well, put them in a bag of gauze, and lower them into a saucepan.
- Pour the pieces of fish with cold water so that they are covered with water.
- Add salt, ground pepper to the water and cook the stuffed fish with the lid slightly open over low heat for an hour and a half. The broth should boil all the time, but not violently.
- Carefully put the finished fish on a flat dish and pour over the strained broth. Decorate the fish stuffed with carrot slices.
- Serve the stuffed fish cold.
Enjoy your meal!
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