Stuffed fish Jewish recipe. Jewish stuffed fish

Gefilte fish, you want?

Shabbat Shalom, Haverim!
Oddly enough, but I am not a big fan of Ashkenazi cuisine. Sweet cymes is not for me. But well cooked stuffed chicken neck, forshmak, "Jewish penicillin" ( chicken bouillon) with matzah, and gefilte fish respect, including as excellent snacks for vodka.

Gefilte fish, like many Jewish dishes, the Pale of Settlement is a dish of poverty, when one piece of meat or a limited amount of fish has to feed an entire family. The Jews in the shtetls tried to make a dinner out of the "spread five", in the words of Sholom Aleichem. Gefilte fish, besides it's beautiful, holiday dish, which, subject to koshrut, unlike meat, is quite combined with dairy. Such fish is used by religious Jews as a dish for the Sabbath meal. For one cannot work on the Sabbath, and even removing food from food is considered work, that is, in this context, if whole fish were fried, then bones would have to be removed from it when eating. This is a violation, you can only extract food from food, for example, gnaw on a large bone with small pieces of meat.

Like any iconic dish of any cuisine in the world, this dish has many variations. Here regional features come into force, the types of fish that are available in the area, and any hostess has her own version and considers it the most correct.
I present to you the option that my wife was taught by her grandmother from the series “as for myself” ...
In this version, the fish is not laid out entirely on a dish, but is made into “cutlets”.
So!

I went to Privoz to the fish row. Usually, the wife’s grandmother used carp mixed with silver carp for this recipe, somehow good pike in our area you can’t always buy it, but it is still more used for whole stuffing.
Comrades advised carp and I, just in case, asked about its presence, received an affirmative answer.

The fish was alive, did not smell of mud, and at my request was cleaned and butchered. The head was cut off, the ridge with the tail was cut out, the carcass was milled. The fish was small, 1800 gr., just for 1-2 days, so as not to get tired of eating the same thing for a week. It was decided to make a dish only from it.
Came home, laid out the source code.
Fish, one carrot, 5 bulbs, one more was needed further, 2 eggs, white bun nicknamed "Odessa bagel", milk.

We cut the fish into pieces of 8 mm.

We cut the onion into cubes and begin to stew in a cauldron for vegetable oil. First over medium heat, then over medium heat, covered.

With a sharp knife, we separate the skin from the meat, trying to leave it whole.
In the photo below: in the left pile of the skin, in the middle is the pulp, on the right is the head, tail with a ridge, bones and fins.
The head should not have eyes, gills, and the bone that gives bitterness is also removed. Google it and get it.

Pass the pulp through a meat grinder.

Onions are stirred all the time. We open the lid, increase the heat and achieve a golden color, despite the fact that the onion is rather not fried, but stewed.

Let the onion cool down.
Soak the bun in a little milk.
We pass the fish through a meat grinder again (so that the minced meat is more tender and gets rid of bones that can remain), adding half the fried onion without oil, a raw onion, a bun. Add 2 eggs, salt and pepper.

Knead the minced meat thoroughly with your hands.

We lay out the skins with the remains of the fish with the inside up.

Minced meat dipped in cold water hands, we mold cutlets of the appropriate size and blind them with the skin.

Fry our meatballs until crispy. First, from the skinless side, and only then on the stronger “skinned” side.

We spread our blanks on a dish in order to cool.

AT large saucepan put the head and spine on the bottom of the bone, on top of the carrots, cut into nickels, the remains of fried onions, along with fat.

Next ... Next is a trick that you just need to accept a priori if you want to do this recipe.
Probably, if I, doing it intuitively, would first fill it with water and boil the bones with vegetables, and only then lay the cutlets, but according to this recipe, our fried semi-finished products are laid on top raw ingredients and filled with purified cold water so that it covers everything a little. Everything is salted, peppered.
Some put under the bottom, beet rings and onion peel.

It is brought to a boil, closed with a lid, the fire is reduced, it is left to gurgle slowly.
After an hour, open, add fragrant laurel and pepper same. Season with salt and pepper.

Let's leave it for another hour.
It would seem that the fish is ready in 20 minutes, and we languish it for 2 hours, but here it has its own logic (Jewish) and its own taste (the same).

Israeli cuisine offers a large number of delicious recipes, and fish fish in Jewish style - this is another clear example of the fact that even from the simplest and most familiar products you can cook just a delicious delicacy. The uniqueness of this option lies in the fact that there are a great many of its interpretations. In the East, the fish is often stuffed in pieces or whole. However, it turns out to be especially tender, juicy, refined and simply unique when peculiar cutlets are created from it, which are then stewed in fish broth with vegetables. It's just fantastic! Such a dish will be appreciated even by those who love meat more.

Cooking time - 3.5 hours.

The number of servings is 6.

Ingredients

To do fish fish according to a Jewish recipe, you will need to prepare the most familiar set of ingredients. See for yourself! There is not a single overseas, outlandish product in this set that you could not purchase at your nearest store:

• carp - 1 carcass;
• carrots - 1 pc.;
• loaf - 1 pc.;
• beets - 1 pc.;
• onion - 3 heads;
• gelatin - 7 g;
• bay leaf - 1 pc.;
• granulated sugar - ½ tsp;
• raw egg yolk - 1 pc.;
• refined vegetable oil - 1 tbsp. l.;
• salt - to taste.

How to cook fish fish according to a Jewish recipe

If you can only dream of a trip to Israel, do not be discouraged. Thanks to the proposed step-by-step recipe with a photo, you will be able to cook simply delicious Jewish fish fish as if you have lived in the East for many years. In fact, you don't have to be a super chef to do it. After all, this recipe for cooking fish fish according to a recipe from Israel is not fraught with any phenomenal difficulties.

1. The fish must be descaled. The abdomen will need to be opened with a knife. All the insides are removed from it. Be sure to thoroughly clean the black film from the inside in order to ready meal was guaranteed to be rid of bitterness.

On a note! Scales should not be thrown away. We still need it. By the way, the head and skin, which we will remove later, should also be left.

1. Next, you need to make a longitudinal incision along the back up to the spine itself. Touching the ribs with a knife, remove the meat. This procedure is carried out on each side of the carcass.

1. Then you need to carefully pry off the skin with a knife. Carefully insert your finger into the hole. This will allow us to remove the skin without unnecessary difficulties.

1. Peeled carrots will need to be finely grated. The husks are carefully removed from the bulbs. They need to be finely chopped. Take a large and deep frying pan. An odorless vegetable oil is poured into it. When it warms up well, you will need to put a mixture of onions and carrots in the pan. Vegetables need to be fried a little, after which they should be cooled at room temperature.

1. The fish pulp must be sent to the blender bowl and smashed into a paste. You can do this with a food processor. If you are more used to it, use an ordinary meat grinder, but then you will need to scroll the carp meat at least 2-3 times. This should be done (regardless of the method chosen) along with the bread crumb, which must first be soaked in water.

1. In minced fish, you need to put the frying of carrots and onions. An egg is broken into the mixture (only the yolk). Everything must be salted and sprinkled with ground pepper, guided by your own taste preferences. You still need to interrupt or scroll again.

1. Onions, beets and carrots should be washed and cut into large rings. Vegetable mix laid out in a dense layer on the bottom of the container in which you plan to stew fish fish according to a Jewish recipe.

1. The blank must be filled with water, lavrushka is sent there. From minced fish you will need to mold small cutlets and put them directly into boiling water. Another steep var is added from above so that the meatballs are completely drowned in water.

1. In gauze folded in half, you need to put the head, scales, bones, skin. Everything is tied tightly and sent to a container with fish. The mass should be salted. It is necessary to stew fish fish in Jewish style from 2 to 2.5 hours.

On a note! If after the specified amount of time the broth poured onto the plate does not turn into jelly, then gelatin should be added to the composition, following all the recommendations on the package. The gauze with waste must be removed.

Here is our amazing fish! Just try!

Video recipes

If you don’t know how to cook Jewish fish fish, then video recipes will help you:

1. As in the case of cooking any fish dish, first you need to prepare the fish itself. This time I had grass carp, but any river fish from which the skin is well removed. We cut off the fins, clean the inside thoroughly and wash the carcass under running water.

2. Now we need to separate the skin from the carcass. To do this, a small incision is made near the head (the gills also need to be removed). In order not to use gelatin, I usually tie the fins and scales into a knot and boil them in the same broth. Now we need to separate the pulp from the bones, and then skip it in a meat grinder along with onions. Add an egg and a loaf soaked in milk or water to the minced meat. Add spices and salt to taste. Now your task is to “knock out” (knead) the minced meat well. Then minced meat fish skin is filled and the carcass is sewn along to the head. Keep in mind that the stuffing will expand during cooking, so don't stuff the fish too tightly (you can use the leftover stuffing to make fish cakes).

3. We clean our vegetables, cut them large pieces and put it on the bottom. For a beautiful color, you can put a clean onion peel. We lower the fish and a gauze bag with giblets. We fill everything hot water and put on fire. Cook for 2 hours so that the water does not boil much. For a beautiful ruby ​​color, 20 minutes before boiling, I add beetroot juice(50g). Turn off our fish and let it cool completely. During cooking, do not stir the broth so as not to damage the fish and vegetables.

Stuffed fish, gefilte fish, - a traditional dish national Jewish cuisine. Culinary historians claim that Ashkenazi Jews stuffed fish as early as the Middle Ages. Cooked large pike, carp, pike perch. They removed the skin from the fish and filled the "stocking" minced meat from fillet with vegetable additives. Today, “stuffed fish” is called not only the well-known or carp (we will cook it), but also minced fish cutlets boiled in fish broth.

By the way, about the broth. It gets thick fish jelly, which can be served as a bay of fish - then you get an exceptionally tasty gelled jellied fish without any gelatin, and as a separate dish.

Carp is often stuffed - it is a very tasty, fatty fish with thick skin. It should, however, be borne in mind that the “stocking” made of fish skin cannot be stuffed tightly with minced meat - it will burst. Therefore, if minced meat remains, it is better to mold cutlets from it and put it in a cauldron to cook along with the fish.

To get the right gefilte fish, you do not need to add cookies, crackers, straws and other unsuitable ingredients that can be found in modern recipes Jewish stuffed fish Previously, there was no cracker, but there was always a stale, good old bun or loaf, in last resort, semolina. The roll should be soaked in water or milk, and adding semolina, let the minced meat stand for a while so that the grits swell and absorb excess moisture from the minced meat.

And the last thing I would like to say: if you do not have a meat grinder, use the blender very carefully. blender interrupts fish fillet to dense homogeneous mass, as a result, stuffed fish will not turn out juicy and airy. This will be a homogeneous piece of minced fish. The meat grinder leaves small pieces of fish fillet in the minced meat (even if you twist the minced meat several times), and in the cut, the fish will turn out to be porous, airy, juicy and very tasty.

Ingredients

• carp 1 pc. (1.5-2 kg)
• onion 3-4 pcs.
• carrot 1 pc.
• stale bun (or loaf) 300 g (if semolina - 4 tablespoons)
• chicken egg 1-2 pcs.
• salt to taste
• pepper h. m. to taste
• vegetable oil 1 tbsp. l.

How to cook Jewish stuffed fish

To begin with, the fish must be cleaned of scales, rinsed under running water, and dried with a paper towel. To quickly remove the mucus, you can sprinkle the fish with coarse salt, rub into the scales, and then rinse.

The most time-consuming part of cooking is removing the skin. Do it different ways. Here are the most common:

1. Cut off the head and tighten the skin with a "stocking". The “stocking” skin is stuffed with minced meat, sewn up at the place where the head is cut off, but the head is not sewn on, but is also filled with minced meat. Then everything is boiled together and laid out on a dish, joining the pieces.

2. A method when the head is not cut off, but the fish is cut along the belly. Stuff, then sew up the incision.

3. Cut the fish along the back, remove the dorsal fin, which runs along the entire length of the fish and tightly “holds” the skin, and then remove the skin. Stuffed. The back is sewn up.

The method used by Tatyana is the “improved” first, does not involve the use of a needle and thread and consists in cutting off the head incompletely, “breaking” the spine, leaving the skin intact, and then pulling off the skin, helping yourself with a knife and scissors at the attachment points fins.

It's hard to say which way is better. Probably for every hostess.

First, I cut the abdomen under the fins to the ridge, cut the ridge, but left the skin intact in this place so as not to separate the head. I removed the insides, washed the fish under running water and dried it again with a paper towel. If your hand is thin, it fits well into the abdomen, and the insides can be removed, so to speak, in one motion.

In the next step, I cut the skin with a knife from the carcass of the fish, pry it with my index finger and separated it from the fish carcass with light movements from side to side. I repeated this until I lifted all the skin. To separate the skin around the fins, I cut the muscles around the cartilage holding the skin with kitchen shears or a small knife, leaving the cartilage on the skin. The tail, like the head, was left on the skin.

The correct "stocking" of fish skin looks something like this picture. As you can see, the head, tail and fins remained in place along with the skin.

Now that the “stocking” is ready, you can start preparing the minced meat. With a sharp knife, I cut the carp fillet from the bones. If you can’t do it very carefully, you should take an ordinary spoon with a sharp nose and scrape off the remains of the fish fillet from the bones with it.

Then I proceeded to prepare the stuffing. I finely chopped the onion, which should be quite a lot, since it is he who gives the fish juiciness and sweetness. I fried the onion over low heat, until transparent, but not golden, because golden onions will give bitterness.

Fish fillet, onion and pre-soaked in water (can be in milk) roll passed through a meat grinder with a fine sieve. In order not to come across small bones, the minced meat should be twisted twice. Salted and peppered the minced meat, added the egg and kneaded well.

At the bottom of the form in which the fish will be cooked (I have this goose), laid out fish bones, sliced large pieces onions and carrots.

Loosely, about 2/3, filled the fish "stocking" with minced meat. If "stuffed", the skin may burst during cooking. To make it easier, I moistened a spoon with water, collected minced meat and thus “packed”, distributing the minced meat “inside” and shaping the fish. You don't need to sew anything.

Fish cooking

Lay the fish out on top of the vegetables. She poured water so that it covered the fish not completely, but by 2/3, and put it on fire. When the water boiled, turned on the quietest fire, salted and peppered the broth, added bay leaf. I cooked the fish for 1.5 hours, closing the lid. After the stuffed fish is ready, you should not rush either: it should cool in the broth.

What happens during cooking? The skin is gelled (after all, it contains collagen), and if small bones remain in the minced meat, then they finally boil soft.

Then I took the fish out of the broth, put it on a convenient dish and put it in the refrigerator for several hours (preferably overnight) to solidify, so the natural gelatin will hold the minced meat together, and it will be easier to cut the fish into portions. How long does stuffed fish keep in the refrigerator? 3-4 days.

The broth is strained, it can also be used. It turns out gelled, and it can be served with fish in a small broth bowl. And you can boil potatoes and carrots in it.

I cut the chilled fish into portions, put it on a serving dish, garnished it only with herbs: carp is quite fatty fish, you should not pour mayonnaise on it.

As you can see, in the cut, Jewish stuffed fish turns out to be porous and very juicy. For color, you can crumble a pinch of paprika.

If you decide to get acquainted with Israeli cuisine, then Jewish stuffed carp is just what you need! You will never regret the time and effort spent. After all, the dish is simply amazing. The delicacy succeeds amazingly tasty, tender, juicy, fragrant. Moreover, despite the mythical complexity of the recipe, you should not be afraid of such a culinary experiment. Everything will turn out just for "5+" even for novice cooks. As a result, on your table will be fish snack, which is ideal for both daily diet and for holiday menu. Let's experiment!

Cooking time -3 hours.

The number of servings is 4.

Ingredients

Carp stuffed in Jewish style is made from the most familiar and simple products. If you decide to beat the proposed recipe, then you are guaranteed to definitely not have to find it all with difficulty. necessary ingredients and angry that you can't find rare and expensive components. Everything here is very, very simple and accessible:

• carp - 1 carcass weighing about 1.5 kg;
• salt - 1 tsp;
• onion - 2 heads;
• granulated sugar - 1 tsp;
• white crackers - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• beets - 3 pcs.;
• ground pepper(black) - ½ tsp;
• allspice - 5 peas;
• vegetable oil - 2 tbsp. l.;
• black pepper - 10 peas.

How to cook Jewish stuffed carp

If you don't know how to cook stuffed carp in Hebrew, you don't have to worry. Learn the tricks and some of the features of Israeli cuisine, without even leaving the borders own kitchen, quite realistic and quite simple. You should be armed step by step recipe with photos and videos that simply and without unnecessary wisdom talk about cooking carp stuffed according to a Jewish recipe. So let's get started?

1. First you should do the carp itself. The raw carcass will need to be thoroughly rubbed with salt. Such a simple technique will allow you to remove mucus from the fish. Then the carp will need to be thoroughly rinsed in running water and blotted a little with paper napkins or towels. Now you need to clean off all the scales from the carcass. This work should be approached diligently and thoroughly, so that nothing superfluous remains on the finished carp. Then you should cut off all the fins from the carcass. It remains only to complete the preparation of the carp by cutting it along the back. Through the resulting hole, all the insides should be removed from the carcass.

1. At the tail and near the head, you will need to cut the fish spine. Near the back, you need to trim the skin a little. To do this, you should use the most sharp knife in order to cut the skin, and not tear it. Gently insert your finger into the resulting incision. This is the gap between the skin and the muscles. In this case, it is necessary to carefully and accurately separate the skin from the main mass. While moving experienced chefs recommend on an arc. This is how our result will turn out, as in the photo below.

1. What do we do next? Onion you will need to clean, chop and fry a little in a pan with the addition of a small amount vegetable oil. Fish fillets will need to be separated from the bones. A little water must be mixed with white breadcrumbs. Onions and fish fillets will need to be scrolled at least twice through a meat grinder. Pour ground pepper into the resulting mixture. That's where the crackers go. Sprinkle the mass with sugar and salt. In a separate bowl, you will need to pour vegetable oil. Thread a needle and dip it into this prepared oil.

1. Now we have the most responsible and difficult job of stuffing carp according to a Jewish recipe. Skin stitching should begin. In this case, the needle will need to be constantly dipped in a bowl with vegetable oil. After you complete the sewing of the tail of the carcass, you can begin to fill the workpiece with minced meat.

On a note! When stuffing carp in a Jewish way, each time you should dip a spoon into water and only then scoop up the filling and put it into the workpiece. By the way, you should not tamp the fish too hard. Otherwise, it will simply break in the process of further heat treatment.

1. Next, you need to take a deep pan. Raw beets are thoroughly washed and cut into slices. They must be laid out on the bottom of the selected container. Gauze should be placed on top. 1 liter of drinking water is poured into the container. A teaspoon of salt is added. Peppercorns are also laid out here and bay leaves. Fish preparation is laid out. It is proposed to boil the fish over low heat. But you can also send it to the oven.