Jewish stuffed fish

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Cut the carp so as not to cut the belly. The head and tail will come in handy. If you have frozen fish, you must first defrost it. You will learn how to do this correctly by reading the article at the end of this recipe.

2. STEP 2

   

   Peel the onions, carrots and beets. Wash. Leave the pieces of clean onion skin. It will still be useful.

3. STEP 3

   

   Remove the meat from each piece of fish, leaving the skin intact and without pulp.

4. STEP 4

   

   Set the skins aside on a separate plate.

5. STEP 5

   

   Separate the pulp from the bones. Bones are also needed, put them in a separate plate.

6. STEP 6

   

   Soak the bread in water.

7. STEP 7

   

   Cut two onions into quarters.

8. STEP 8

   

   Pass the fish pulp, bread (squeezed from water and without crusts) and onions through a meat grinder.

9. STEP 9

   

   Season with salt and pepper.

10. STEP 10

    

    Add eggs and stir well.

11. STEP 11

    

    Place onion skins in the bottom of a large saucepan.

12. STEP 12

    

    Beets, cut into large slices.

13. STEP 13

    

    Large carrot slices.

14. STEP 14

    

    Fish bones.

15. STEP 15

    

    And half the remaining onion.

16. STEP 16

    

    Fill the head with minced fish. It is convenient to smooth out the minced meat with a wet knife.

17. STEP 17

    

    Fill the middle pieces of peel on a board, not too tightly, because... When cooking, the minced meat expands.

18. STEP 18

    

    We put all the stuffed fish in a pan, stuff the tails too, so nothing gets lost. Fill with water to the level of the fish.

19. STEP 19

    

    We don't collect foam. To make it go away, we spray it with water. Before boiling, cook with a lid, after boiling - without a lid.

20. STEP 20

    

    You need to cook the fish at high boil for about an hour (or more), until half of the broth has boiled down. Place the fish beautifully on a dish and pour in the strained broth. Refrigerate overnight - the broth will harden.

21. STEP 21

    

    And you can serve it to the table.

Comments on the recipe

Katyusha-cheesecake

26.08.2023

4.5

I'm also delighted with the stuffed mackerel.

Ira

26.08.2023

5

Foster, the fish was prepared very tasty and healthy! The dish itself looks beautiful. It looks like fish aspic, only here it’s stuffed. And yet, yes - there is a lot to learn here! ...even though you have to tinker a lot, it’s worth it! Thank you very much for the recipe!

Lyudmila

26.08.2023

5

Thank you very much for the recipe! I first tried this fish at a party about 40 years ago, and then I stuffed it myself only a few times. I just remember they soaked semolina instead of buns. I make pike cutlets more often - they also taught me there.

Lyudmila

26.08.2023

4.5

Happy fishing! Maybe the sturgeon will bite on the closed pie

Natalia

26.08.2023

4.5

An interesting trend: as a SUPER recipe, it’s a must Foster I’ve already become your fan. I’ve never made stuffed fish, it seemed like I didn’t have enough patience! But you told and showed everything in such detail that I thought, maybe I should really try? There will be something new on my holiday table!