Fish Fish, Jewish Style
Description
It works for holidays and everyday meals alike. As my grandmother used to say: "You can even eat this fish with your lips." It turns out very tasty and unusual. I always make this dish with river fish. Since the meat is removed and ground, you can be sure you won't get a bone. That's exactly why I even give this fish to my children. It's not only delicious but also very healthy, because it's cooked with vegetables and sets in its own broth. You can serve it warm or chilled.
Instructions
- 1
Step 1
1. As with cooking any fish dish, you first need to prepare the fish itself. This time I had grass carp, but for this dish any river fish will work, as long as the skin comes off easily. Cut off the fins, thoroughly clean out the insides, and rinse the carcass under running water.
- 2
Step 2
2. Now we need to separate the skin from the carcass. To do this, make a small cut near the head (the gills need to be removed as well). To avoid using gelatin, I usually tie the fins and scales in a knot and boil them in the same broth. Now we need to separate the flesh from the bones, then run it through a meat grinder together with onion. Add an egg and bread soaked in milk or water to the mince. Add spices and salt to taste. Now your task is to thoroughly "beat" (knead) the mince. Then fill the fish skin with the prepared mince and sew the carcass up along the length toward the head. Keep in mind that during cooking the filling will expand, so do not stuff the fish too tightly (you can make fish patties from the leftover mince).
- 3
Step 3
3. Clean the vegetables, cut them into large pieces, and arrange them on the bottom. For a nice color, you can add clean onion skins. Lower in the fish and the muslin bag with the innards. Cover everything with hot water and place over the heat. Simmer for 2 hours so the water does not boil vigorously. For a beautiful ruby color, I add beet juice (50 g) 20 minutes before the end of cooking. Turn off the heat and let the fish cool completely. Do not stir the broth while cooking, so as not to damage the fish and vegetables.
- 4
Step 4
4. Remove the cooled fish and cut it into pieces with a sharp knife. Place the pieces in a deep aspic dish and arrange the vegetables around them. Pour the broth over everything; you can garnish with herbs and lemon slices. This will add not only visual appeal but also bring out and enhance the aroma of the finished dish. Place the fish in the refrigerator until it is fully set.
- 5
Step 5
5. It can be served in individual portions, or in the container in which the Jewish-style fish was cooked.