A large feast cannot do without a fish dish. To impress invited friends and relatives will have to make a lot of effort. But fortunately, there are such simple recipes as Jewish stuffed carp. Traditional but true delicious recipe worthy of the attention of every hostess. You can stuff carp in different ways, because you can find your own ingredients that you like best. Or add completely different spices that express the taste a little differently. Jewish-style stuffed carp is necessarily prepared from fresh fish. Then the range of taste will be more intense, and the fillet will be tender and juicy. Much of the success depends on the correct implementation of the cooking algorithm, carp cleaning and selection of ingredients.
How to cook carp in Hebrew?
To prepare this dish, you will need the following ingredients:
- large about 2 kg carp;
- Bay leaf (Not a large number of 2-3 leaves);
- onion turnip - 2 medium pieces;
- large carrots - 1 pc;
- spices to taste (you can do with salt and pepper);
- allspice about 0.5 tsp;
- 3 pieces of soft loaf;
- one egg.
Cooking process:
1. First you need to remove the unnecessary insides of the fish, such as fins and gills. But to prepare such a dish as Jewish carp, the head must be left in place. After removing all unnecessary, rinse the carcass in water, which must be running;
2. The originality of this recipe lies in the fact that the fish is stuffed and cooked sliced. Therefore, we divide the carcass into equal pieces of 2 cm each. Inside these pieces there is meat that needs to be removed and minced meat made from it. Taking it out, you will get a large cavity in the center and under the skin;
3. Pour milk over pieces of a long loaf without a crust. Fry the onion in cubes in oil. Scroll carp meat with soaked bread and onions in a meat grinder. Mix thoroughly with egg, pepper and salt. Start the hollow places of the pieces of carp with minced meat;
4. At the bottom of the pan, place the carrot and onion rings in scales, add the bay leaf and peppercorns. Lay out the pieces of carp and fill with water, which should be boiling. It's pretty interesting recipe, Jewish carp will be tender and fragrant if it is simmered under a lid over low heat for 2 hours. If foam appears, carefully remove it with a spoon.
Ideally, this dish is done like this. The fish must be cut into portioned pieces (pre-clean thoroughly, but do not gut). The giblets will be removed when you cut the fish. Each piece is whole, i.e. there will be no abdominal incision. From each piece you need to cut the fillet, leaving only the skin. I made it easier.
I already took finished fillet silver carp with skin. I chose the bones, separated the fillet from the skin, which I cut into small "ribbons".
The fillet was ground twice through a meat grinder with one large onion, a bun soaked in water. Added black pepper (to taste), salt and sugar. Actually, this is a spicy dish. If done according to the rules, then you need to pepper well.
Also put 2 tbsp in minced meat. vegetable oil and pour in gradually, all the time kneading well, a quarter cup of water.
Make meatballs out of minced meat. By the way, you can not wrap it in a skin at all, but calmly cook only meatballs. It won't change the taste. Put each meatball on a ribbon of skin and wrap in it.
We lay out the bottom of the dishes with a non-stick coating with onion, chopped rings, onion peel, circles of carrots and beets.
Place the meatballs on top.
We fill cold water along the wall of the pan (so as not to blur the minced meat) with water so that it is slightly higher than the fish. If you don't fill it up right away, don't worry. All the same, after an hour, water (1 glass) must be added.
Put on medium heat, let it boil, and then reduce the fire and cook for 2-2.5 hours over low heat (should languish). Salt, pepper, add sugar. Be sure to try. This dish needs to be brought to taste, as they say. Or rather, broth.
10 minutes before the end of cooking, put the bay leaf. Well, it's ready. Let it cool down. We spread on a dish and pour strained broth. We put in the refrigerator. The broth solidifies and it turns out fish in jelly.
That's all, Gefilte-Fish is ready! Enjoy your meal!
How much to cook and so on.
General information
The laws of kashrut do not allow Jews to consume certain types of meat. In this regard, the cuisine of this people is rich in very tasty and nutritious meals from fish.
Unfortunately, not all the inhabitants of our country know what Fish Fish is in Hebrew. The recipe with a photo of this dinner will be described in detail below.
This dish is a kind of aspic. As you already understood, it is done using fish. It also contains quite available vegetables in the form of beet potatoes, carrots, etc.
What kind of fish is it made from?
How is this recipe implemented? Fish fish in Jewish style can be prepared using silver carp, carp or pike perch. It is also allowed to use other types of river inhabitants.
According to those who have made this dish on their own more than once, it turns out to be very satisfying and tasty. Moreover, at proper preparation Fish fish in Jewish style, the recipe of which everyone should know, will serve very well. beautiful snack for the holiday table. Invited guests will definitely appreciate this bright and unusual dish.
Jewish fish fish: recipe
Carp is perfect for this dish. Such fish will make the aspic fragrant and very satisfying.
So how to implement the recipe we are considering? Jewish fish is prepared using the following ingredients:
- fresh carp - 1.5 kg;
- large carrots - 3 pcs.;
- potato tubers - 5 pcs.;
- medium-sized beets - 3 pcs.;
- onion - 1-2 pcs.;
- ground black pepper - at your discretion;
- iodized salt - at your discretion;
- bay leaf - 2-3 pieces;
- black peppercorns - 5-7 pcs.
The process of processing the main ingredients
How is fish fish made in Hebrew? The recipe for this dish requires the sequential processing of all components.
First you need to prepare fresh fish. Carp are thoroughly washed, scaled, and then gutted, head, tail, fins are removed and dried with paper towels. After that, it is chopped with not very thick steaks.
Vegetables are also processed separately. They are cleaned and cut into even slices no more than 0.5 cm thick.
We form a dish
What should the recipe in question be implemented in? Jewish fish is cooked in a thick-walled deep saucepan. You can also use a cauldron or ducklings.
After preparing the dishes, beets are laid out in layers in it, and then fish steaks. Having seasoned the ingredients well with pepper and salt, they are covered with potatoes. After that, fish remains are also laid out on top of the mentioned vegetable.
After salting and peppering the food again, fresh carrots are placed in layers in the pan and onion. At the very end, lavrushka leaves and black peppercorns are thrown to the ingredients.
Cooking process on the stove
As soon as all the constituent components are in the pan, ordinary drinking water is poured into them. The liquid should lightly cover the vegetables and fish.
In this form, the dish should be covered with a lid and put on medium heat. After the broth boils, the contents of the dishes are gently shaken, and the fire is reduced to a minimum.
To Jewish a fish dish it turned out to be as tasty and rich as possible, it should be cooked for about three hours. During this time, all the ingredients should become soft and almost boiled. In this case, it is recommended to shake the pan periodically.
Final stage
Now you know how to implement the presented recipe. Fish fish in Jewish style is very tasty. After the dish is fully cooked, the carp and vegetables should be carefully laid out in a deep plate and poured over with fish broth. In this form, a kind of aspic must be removed in the refrigerator (keep until completely solidified).
Serve to the table
To present such a dinner to the festive table should be chilled. The frozen aspic is cut into pieces and laid out on plates. It is advisable to use it along with salt and a piece of pita bread.
Jewish stuffed fish (fish): recipe
Few people know, but considered jewish dish can be cooked different ways. The most simple and affordable recipe was presented above. Now we will tell you about how such a dish is made in the original.
So for cooking fish fish we will need:
- fresh river fish fillet - about 700 g;
- onions with husks - 2 heads;
- white loaf yesterday's production - about 150 g;
- large chicken egg - 2 or 1 pc.;
- vegetable oil for minced meat and broth - 4 large spoons;
- fresh carrots - 1 large fruit;
- small beets - 1 pc.;
- lighter sugar for minced meat and in broth - 1 large spoon;
- lavrushka, salt and pepper - according to your desire and taste.
We process the ingredients
Before preparing the dish in question, it is necessary to properly cut river fish. It is thoroughly cleaned and then cut into portioned pieces. After that, carefully cut off, leaving the skin as a whole (in the form of a wide ribbon). The latter is useful to us for stuffing the main product.
cutting off fish fillet, it is crushed with a meat grinder. This procedure is carried out twice. Also, one large onion and a white loaf soaked in drinking water are passed through a meat grinder.
TO minced meat add black pepper (to your taste), salt and ½ a large spoonful of sugar. Also, to the chopped fillet spread 2 tablespoons of vegetable oil and ¼ cup of water. They are poured in gradually, kneading all the ingredients well with your hands.
As for vegetables such as beets, onions, potatoes and carrots, they are peeled and chopped into slices 5 mm thick.
The process of forming an unusual dish
How stuffed is made After the stuffing is ready, large meatballs are formed from it. Then they are laid out on top of a tape made of fish skin, which is then tightly tightened. By the way, you can cook such a dish without the skin. Its taste will not change.
Having carried out the described actions, you should take deep thick-walled dishes. In it alternately spread the onion, cut into rings, and onion peel. We need this component in order for the dish to acquire an unusual color.
Also, circles of carrots, potatoes and beets are laid out in layers in the dishes. Only after that, meatballs wrapped in ribbons of fish skins are placed in the pan.
At the very end, all of the listed products are poured with water. This should be done very carefully so that the liquid does not blur the stuffing.
Ideally, the water should cover the Jewish dish by 1 cm. An hour after cooking, you need to add another 1 glass of drinking liquid to it.
Heat treatment
Bay vegetables and fish with water, put the filled pan on medium heat. After waiting for the broth to boil, it is closed with a lid, and the temperature is reduced to a minimum. In this form, the ingredients are boiled for about 2-2.5 hours. In this case, the dish should not boil, but languish.
During the cooking process, salt, a little sugar and pepper are added to the fish. And be sure to taste it. If some spices are missing, they are reused.
To give the dish a rich taste and aroma, bay leaf is added to it 10 minutes before turning off the stove.
How should it be served at the festive table?
By preparing a Jewish dish as described above, you will get a very tasty and hearty lunch. After heat treatment, all ingredients, vegetables and stuffed fish are carefully transferred to a deep plate. Then they are poured with strained broth (what remained in the pan). In this form, the filling is placed in the refrigerator. After a few hours, the fragrant broth will harden, and you will get excellent fish meatballs in jelly. They should be served to guests along with a slice of lavash and big amount fresh greens.
Old Chaim dies
On the bed behind the wall.
Suddenly from the kitchen flies
Wonderful heavenly scent.
They smell wonderful (just flour!)
Latkes, kugel and forshmak,
stuffed pike,
Sweet tsimes and lekakh.
Chaim Mordechai asks:
“Run to grandma, baby!
Let me dear Sarah
Will give a piece of fish-fish ... "
Appearing on the threshold
Granddaughter reported that
What Bob said to him:
"This fish is for later!"
(Folk art)
There was not a drop of Jewish blood in my grandmother's veins... In any case, the opposite fact has not been documented anywhere, I know this for sure: in the troubled times that preceded the final collapse of the Union, some research in our maternal lineage, my mother and I honestly produced - it did not work out! Azochen Way! To be for me and for my children goyim until the end of days... Gewalt! And yet ... A native of the Zhytomyr region, born and raised among the closest neighbors - the Jews, the granny absorbed all the charm of the shtetl color from childhood, knew and respected the customs and traditions of the Jewish people, until the end of her life she retained a peculiar, drawn-out melodious dialect and imagery expressions (“have you already made a market?”) with a large number of Jewish words and, of course, was a great connoisseur and connoisseur of Jewish cuisine! It is to her that my mother and I owe recipes for such great food like a traditional forshmak , delicious yuh (both the first and the second in one pan), the most tender sweet and sour roast with prunes , wonderful "raw" eggplant caviar (it is also called "Odessa-style blue caviar!"), festive stuffed neck , honey-sweet tsimes and, of course, unforgettable gefilte fish – classic gefilte fish in Hebrew. I would like to tell you about the latter, especially since, probably, everyone has heard about this dish, and it has been repeatedly mentioned both in folklore and in fiction!
I don't know which Aidish Kopf (Jewish head - this is pronounced with great respect!) The first thought came to cook stuffed fish in this way, but this man was truly worthy of a monument during his lifetime! I’ll make a reservation right away: recipes (or rather, variations on a theme) for preparing this festive dish, in fact, like Ukrainian borscht, exists great amount, each hostess tastes subtly different and each will swear to you that it is her recipe that is “the best”! Yes, this, perhaps, is not so important: cooking is a creative process, and we all bring something of our own, personal to it. I also don’t know for certain which of my grandmother’s neighbors it was recorded from - it could have been Aunt Betya, and Aunt Fira or Sofa ... Perhaps grandmother once mentioned this, but the name of the “author”, to Unfortunately, it didn't stay in my memory! So let's just assume it's gefilte fish in Zhytomyr …
Let's start with the fish ... Grandmother categorically insisted on pike, but at the same time specified that it was much tastier to mix the meat of two (or more) types of fish: pike with its sweetish meat, nevertheless, in her opinion, is somewhat dry, "in a pair "It would be nice to take a fatter fish with it, but at the same time, you must definitely remember that removing the skin (the most time-consuming and difficult process!) From some types of fish without damaging it is very problematic! Therefore, today a “duet” with a pike will be a carp (ordinary, not a mirror one!), similar in weight to our pike - about 1 kg.
Required products: 
Pike about 1 kg
- carp about 1 kg
- onion 1 kg
- carrots - 4-5 medium pieces.
- beets - 3-4 medium pieces. + 1 small (for juice)
- parsley - 1 root
- celery - 1 piece of root
- eggs - 3-4 pcs.
- white stale bread or loaf (crumb) - 1/4 loaf
- milk (for soaking bread)
- bay leaf - 2-3 pcs.
- black peppercorns - 6-8 pcs.
- salt, ground black pepper - to taste
- citric acid (at the tip of a knife) or apple cider vinegar (1 tsp)
- lemon, parsley (for decoration).
There are also a lot of ways to remove this same skin from fish. Someone, carefully cutting around at the level of the upper fins, removes it with a “stocking”, someone - by making an incision from the side of the abdomen, there are options with an incision along the dorsal fin, and even - cutting it immediately into portioned pieces, skin each one separately! I, like my grandmother, do not like it when minced meat comes into contact with water in the process of cooking fish (grandmother in this case sneered contemptuously: “You can only cook fish-fish in pieces shlimazl (crazy), so I remove the skin either with a "stocking" (it's so good to "handle" the pike, then I sew the head back on!), Or by making a cut on the abdomen - this is how I'm going to gut the carp.
So, first - pike. “Trick” from grandmother No. 1: in order to make the skin easier to remove from it, the fish should first be lightly beaten off with a wooden mallet! True, now few people have this item in the kitchen, so an ordinary wooden rolling pin is quite suitable. We wrap the fish in cellophane and tap it evenly on all sides with a rolling pin. Unfortunately, this time I got the fish already cleaned and gutted, with a cut along the abdomen, so I will have to skin it using this method! We cut the pelvic fins along the cut and start slowly and carefully (when you need a hurry - you yourself know!) Separate the skin from the meat (as needed - use scissors and thin, sharp knife- "toadbug"). Having reached the dorsal fin, we turn the fish over and do the same procedure on the other side. Now we cut the ridge at the tail and head with scissors and carefully cut the dorsal fin from the inside (very carefully so as not to pierce, otherwise it will be full Drek (literally - cheap stuff, nonsense!). It turns out a skin with a tail and head and a fish carcass. The head of the pike should be completely cleaned, leaving one "shell". We take the carp: we repeat the entire sequence of operations and get another skin ready for stuffing with a head and tail and a fish carcass.
Now let's prepare the minced meat. We carefully free the meat from the bones, first pulling out the ridge, then small bones, and together with onions (one large onion is enough) and pre-soaked in milk or water (grandmother preferred milk!) White bread is scrolled through a meat grinder (three times!). Now add eggs, salt and pepper to taste. The resulting minced meat needs to be thoroughly “knocked out” - in the process of mixing, the minced meat is thrown with force against the table, cutting board or simply into a bowl - then the fish will be much more tender! If the stuffing turned out to be very tight, you need to add a little water or milk, in which the bread was soaked.
Fill the fish skin and head with minced meat. You can’t stuff it very tightly - during cooking, the minced meat will swell and the skin may burst! Sew up the incision on the belly. The classic requires laying on the bottom of the pan, where fish and fish bones will be boiled. Grandma did it a little differently - “trick” No. 2: fish bones, fins and scales (yes, yes, although she psul - inedible, but gives a wonderful gelling effect!) She placed it in a gauze bag, the “tail” of which she tied to the handle of the pan - at the right time it will be easy to remove it along with all the contents! We line the bottom of the pan with washed onion peel,
We put half of the carrots, onions, roots and beets peeled and cut into thin plates,
We put our fish on the vegetables and cover with the rest of the vegetables on top.
There should be a lot of vegetables in general, in a ratio (by weight) with fish almost 1: 1. Pour water into the pan so that the contents are covered, add salt, bay leaf and peppercorns and put on fire. After the fish boils, remove the foam, reduce the gas to a minimum and cook for about 2 hours.
The onion peel gives the broth a very beautiful brownish-golden color, you could leave it like that ... But we do holiday dish! "Trick" from grandmother number 3: at the very end of cooking, add a few crystals to the broth citric acid(or a little apple cider vinegar) and pour in freshly squeezed beetroot juice(grandmother rubbed the beets on a fine grater and squeezed through gauze), boil for literally 5 minutes and turn off - the broth will have a luxurious ruby \u200b\u200bcolor!
The finished fish must be allowed to cool in the broth in which it was cooked - if you take it out hot, it will turn out dry! We take the fish out of the slightly warm broth, take out the threads and fins, cut it into portioned pieces, put it in a “fan” on a deep dish along with the heads and tails (it’s good to put some of the vegetables with which the fish was cooked on the bottom), pour it with strained broth and put it in the refrigerator for freezing.
This is how it looks when finished! From myself I can say: this dish is able to become a decoration of any, the most sophisticated table, it is eaten instantly, while the delight of the guests and compliments to the hostess are guaranteed for the whole evening ... So - it's worth the trouble!
I’ll ask you to additionally evaluate my efforts: the fact is that I practically don’t eat fish - in my early childhood I had severe poisoning after a treat in the form of a sandwich with red caviar and strawberries with sour cream for dessert (I’m allergic to strawberries + a combination of fish and milk for me absolutely unacceptable)... With pleasure I can only eat fish products that do not have a pronounced "fishy" smell - sprats, for example, tuna, smoked fish. But crayfish, shrimps, mussels and squids can be eaten in unlimited quantities. That's it!
Lachaim (for life!) and - bon appetit!
This recipe was invented at a time when a large number of Jews lived in Poland, then they connected two cuisines, as a result of which a very tasty dish. This happened a long time ago, but Jewish-style carp is still cooked today, and often served in fine restaurants.
Jewish carp - a festive dish with a simple cooking technology
Polish carp in Hebrew
If a large fish is used, it must be cut into portions before cooking, and a small one should be left whole.
What you need to prepare this dish:
- peeled, without entrails kilogram carp;
- lemon;
- salt;
- oil for frying vegetables.
For marinade:
- butter in the amount of 60 g;
- onions - two pieces;
- sugar - a teaspoon is enough;
- some salt;
- cinnamon, cloves and black pepper to taste;
- 100 g dried grapes (raisins);
- 500 g of light beer.
Sauce requires beer and raisins
We make transverse cuts on the washed carp on both sides, after which we sprinkle with juice squeezed from a lemon. We rub with salt and set aside overnight in the refrigerator, if the dish is prepared in the morning, then you can stand it for 4 hours.
Then we take out the fish and wait until it reaches room temperature. Put the carp in a hot frying pan and fry on both sides until golden brown. Separately, stew the sautéed onions, add sugar, salt to taste and throw in the butter - cook until the roots become soft.
Pour beer, season and bring to a boil together with raisins - turn off. Pour our fish with the resulting sauce and distribute the onion with dried grapes over it. We place the future dish in an oven preheated to 180 degrees and cook for half an hour, during which time we periodically pour our own juice.
It is better to eat fish warm, leftovers can be stored in the refrigerator.
The dish is served warm
Many people on holiday table a dish of fish flaunts, but the same ones eventually begin to bother and I want to cook something new. We offer a recipe stuffed carp, which comes out amazingly tasty and fragrant, cooked in a Jewish way.
What you need:
- carp weighing 1-2 kilograms;
- a couple of chicken eggs;
- salt and pepper to taste;
- 50 grams of crispy cookies;
- two bulbs.
For jam:
- three bulbs;
- oil for frying;
- water;
- some soda.
It is important to properly remove the skin from the fish
- two bulbs;
- 2 carrots.
To begin with, we will clean the carp, remove the eyes, and then remove all the insides through the abdomen. We don’t cut off the head completely, but only half, that is, until the spine crackles (we do this from the side of the abdomen).
Then we pry with a knife the place that is between the skin and meat, after which we place a finger between them, carefully separate. We extract with scissors the bones with all the fins.
As a result, the skin remains together with the head, and the meat with the ridge separately. Now we need to fillet the fish, for this we make a cut along the carcass and separate the meat from the bones and the ridge.
The next step will add piquancy and amazing aroma to the carp stew - onion jam. Cut the onion into rings, and then in half, pour 60 g of water, 30 g of vegetable oil, adding two pinches of soda. Cook until the mass becomes thick and looks like regular jam.
Finely crush the cracker with a blender, add the egg yolk to the same place - beat for two minutes. You can use a meat grinder, but in this case you have to skip a couple of times. Pour jam and cracker into the finished gruel, salt, pepper - beat for another 2 minutes. Pour the minced meat into a clean bowl and add the protein whipped to a steep foam - mix with a whisk.
Stuffed carp - an exquisite restaurant dish
To prepare a pillow, cut the onion from vegetables (you can use rings), we will do the same with carrots.
We lay out a pillow at the bottom of the dish, on the right and left bones with a ridge - we cover them with gauze. At this time, we stuff the carp carcass with minced meat and lay it out, fill it with salted water so that the fish is half covered, cover with foil on top.
We put on medium heat, bring to a boil, then cook on a slow flame for an hour and a half. When the dish has cooled down a bit, we cut it into portioned pieces and decorate: put slices of tomatoes and lemon on the sides, pour the top of the fish with mayonnaise in the form of a net, you can add cranberries.
A favorite in fish cooking is carp, because it cooks quickly, the dish is amazingly tasty, the meat is tender, and the aroma is such that it is impossible to resist without tasting a piece. The hostesses assure that it is necessary to cook exclusively from live carp, in which case it will not lose its beneficial features even during heat treatment.
Fish stewed in fried flour sauce
Ingredients:
- carp, weighing one kilogram;
- two bulbs;
- garlic;
- 3/4 cup flour;
- a tablespoon of oil (preferably olive);
- one lemon;
- greenery;
- salt to taste.
To begin with, we will clean the fish from scales, gut it and rinse it under running water. Then cut into pieces in portions. Pass the garlic through a press, chop the onion, finely chop the greens.
To prepare the sauce, pour the oil into a frying pan and fry the flour on it until it darkens. Then dilute with water to medium density. We place all the ingredients in a saucepan or saucepan, pour over the prepared sauce and simmer for half an hour. Ready meal Serve with lemon and herbs.
How to cook fish in Hebrew, see below:
