Gefilte fish
Description
The dish is prepared without unnecessary complications. Gefilte fish can be made in various ways: as fish patties, by stuffing a whole fish, or like this—by stuffing fish pieces. Not everyone finds it easy to remove the skin from fish; it comes off pike easily, but with carp, it takes more effort. I suggest an easier method (though not as lazy as making patties): stuff the fish in pieces. It's very convenient—fish is already divided into portions, and it looks beautiful too. The next day, the fish broth with vegetables turns into jelly, the vegetables become soft and delicious, and the fish—words can't describe it, you just have to cook it and taste it! :) Here is the gefilte fish recipe before you. The ready dish can be served at the table.
Instructions
- 1
Step 1
Clean the fish, trim the fins, and rinse thoroughly. Then cut the carp into pieces about 3 cm thick.
- 2
Step 2
And with a sharp knife, carefully cut out the flesh from each piece, taking care not to damage the skin.
- 3
Step 3
In the tail section, cut out the flesh together with the pit.
- 4
Step 4
Peel the vegetables. Do not discard the onion skins, as we will need them. Grate one beet and one carrot on a coarse grater, and dice two onions into cubes.
- 5
Step 5
Fry the onion in vegetable oil until lightly golden, then add the beetroot and carrots.
- 6
Step 6
And fry for about 10-15 minutes over low heat.
- 7
Step 7
Soak the mats or slices of bread in milk.
- 8
Step 8
Pass the fish flesh through a meat grinder together with the bread (do not squeeze out the milk) and the fried vegetables.
- 9
Step 9
Add salt, ground black pepper, and nutmeg. You can also add a raw egg. Mix everything well.
- 10
Step 10
Slice the remaining vegetables into rounds and place them in a roasting pan or a deep baking dish. Layer onions first, followed by carrots and beets. Add bay leaves, allspice, and a couple of pinches of salt and sugar.
- 11
Step 11
Fill the fish pieces where the meat was removed with the stuffing. Make a few cuts in the carp's head and press it down slightly. Place the tailbone, fins, and pressed-down head on the vegetables. Then tightly arrange the stuffed fish pieces on top.
- 12
Step 12
Add the remaining pieces of onion, carrot, and beet, and include the onion skins. Pour boiling water over everything, leaving 2-3 cm from the top.
- 13
Step 13
Now there are two options: you can cook the fish on the stovetop (simmer for about 2 hours after boiling, on low heat) or braise it in the oven. Cover the fish with foil and place it in a preheated oven at 200°C. Once it starts boiling, reduce the temperature to 90–100°C so it gently simmers, and cook for about 3 hours. After about an hour and a half, taste the broth for salt and add more if needed.
- 14
Step 14
Then we take it out of the oven, remove the onion skins, and wait for it to cool down. Put it in the refrigerator, and serve the next day.