Gefilte fish

Stuffed fish - this is the most that neither is a Jewish national dish. Of course, the Jewish people in what countries just did not live, so this dish is familiar to many peoples. And today we will introduce you to the preparation of stuffed fish in Hebrew.

Traditionally, for the stuffing of fish, at least two of its varieties are required. In our case it will be carp for 3-4 kg and a half kilo of other fish (cod, pike, nilus). Still need a few pieces of white stale bread, a couple of eggs, salt, pepper, spices and two large carrots, beets, bulbs.

Initially, the fish must be stripped: clean thoroughly from scales, wash, cut with fish scissors fins and tail and set them aside for a while. From the head to remove everything - it is also stuffed and traditionally given to the head of the family. The further actions depend on your preferences: one fish is cut into pieces, which are then stuffed, others like the fish stuffed entirely. If you cut fish with chunks, then the thickness of each piece should be 3 cm. Using a gently sharp knife, separate the pulp from the bones and skin. If you want, that at you the whole stuffed fish has turned out, cut a cuticle in area of a ridge, moving along it. Removed giblets and meat, which is then separated from the bones.

The next steps will be common for both options. Preparation of stuffing occurs as follows: to the meat of carp it is necessary to add the fillets of the second fish, to pass everything through a meat grinder with a peeled onion. In the mincemeat are added pieces of bread soaked in water, if the fish is preparing for Paysah - take the ground matzo and also soak. Now add minced eggs, salt, pepper, add turmeric and a little curry. Stuffing should be carefully mixed, it is best to do it directly with your hands. It should turn out to be soft, but not liquid. It was the turn of the stuffing: wet your hands in water and stuff each piece. It should be packed tightly enough, but not too much - minced meat will expand and can tear the skin. If you stuff whole fish - stuff the skin and carefully sew it with a gypsy needle with a bright thread.

Now take the pan a little more so that the stuffed fish fit in it completely. Pair onions, carrots and beets cut into rings and lay on the bottom of the pan in a small layer, then a few pieces of fish, again a layer of vegetables, a layer of fish and so on until you reach the heads. Head overhead with the fins and tail (they will provide the broth with stickiness). If you cook whole fish, then put the vegetables on the bottom, then fold the fish in a semicircle, the tail with the fins on top. Fill all with cold water, when it boils - remove the foam. Add some more cold water. Reduce the heat and simmer for an hour and a half. 10 minutes before the meal, salt the broth, throw a few pieces of cloves and a few laurel leaves.

Cooled fish put on a large semi-deep dish. Remove the thread. Broth and pour the fish over them. For decoration, you can use boiled carrots or twigs of greens. Put in the cold or in the refrigerator to freeze the broth. Serve with horseradish sauce mixed with beet juice.

The cooking process can be slightly reduced, and if you like fish stuffed baked, then you can use the oven. This method is also suitable for those who do not have a large pot.

Such a fish is prepared in a similar way. But there are some differences. She also needs to be cleaned and cleaned. Cut off the head. And starting with the head, using a thin and sharp knife, carefully remove the skin. At the tail, cut the spinal part so that the remaining piece of tail remains connected to the skin. Minced meat is cooked almost the same way, only onions must be cut and fried in vegetable oil. When it turns golden, add crushed garlic to it and put the whole mixture together with the butter into minced meat. And besides the other ingredients used in the first recipe, you can add 100 grams of soft butter. You fill the fish, attach the head to the carcass. All wrap in foil, greasing pre-vegetable oil and sprinkling with lemon juice. Bake an hour at 180 degrees. You remove the foil, only after having completely cooled the fish. Decorate with greens and wedges of lemon.