Stuffed fish is the most Jewish national dish. Of course, the Jewish people in which countries just did not live, therefore this dish is familiar to many nations. And today we will introduce you to how Jewish stuffed fish is cooked.
Traditionally, at least two varieties of fish are required to stuff fish. In our case, it will be 3-4 kg carp and half a 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, onions.
Initially, the fish must be cut: carefully cleaned of scales, washed, cut off the fins and tail with fish scissors and set them aside for the time being. Remove everything from the head - it is also stuffed and, according to tradition, served to the head of the family. Further actions depend on your preferences: some fish are cut into pieces, which are then stuffed, while others prefer the whole stuffed fish . If you cut fish into pieces, then the thickness of each piece should be 3 cm. Carefully with a sharp knife, separate the flesh from the bones and skin. If you want you to get a whole stuffed fish, then the skin is cut in the area of the ridge, moving along it. Offal and meat are taken out, which is then separated from the bones.
Subsequent steps will be common to both options. The preparation of minced meat is as follows: add the fillet of the second fish to the carp meat, pass everything through a meat grinder with peeled onions. Slices of bread soaked in water are added to the minced meat; if the fish is preparing for Passover - take ground matzo and also steam. Now add the eggs to the minced meat, salt, pepper, add turmeric and a little brown. Stuffing should be thoroughly mixed, it is best to do it directly with your hands. It should turn out to be soft, but not liquid. The turn of stuffing has come: moisten your hands in water and fill each piece. Stuffing should be tight enough, but not too much - the minced meat will expand during cooking and may break the skin. If you are stuffing the whole fish, fill the skin and carefully sew it with a gypsy needle with a bright thread.
Now take a larger pan so that the stuffed fish fits in it whole. Cut a couple of onion heads, carrots and beets into rings and put 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. Put the heads on top along with the fins and tail (they will provide stickiness to the broth). If you cook the whole fish, put the vegetables at the bottom, then curl up the fish in a semicircle, with a tail with fins on top. Pour everything with cold water, when it boils, remove the foam. Add some more cold water. Reduce heat and simmer for an hour and a half. 10 minutes before cooking, salt the broth, toss a couple of cloves and a few bay leaves.
Put the cooled fish on a large semi-deep dish. Remove the thread. Strain the broth and fill them with fish on top. For decoration, you can use boiled carrots or sprigs of greens. Put in the cold or in the refrigerator to set the broth. Serve with horseradish sauce mixed with beetroot juice.
The cooking process can be slightly reduced, and if you like baked stuffed fish, you can use the oven. This method is also suitable for those who do not have a large pan.
Such fish is prepared in a similar way. But there are some differences. It must also be washed and cleaned. Cut off the head. And starting from the head, with a thin and sharp knife, carefully remove the skin. At the tail, cut the spinal part so that the remaining piece of the tail remains connected to the skin. Stuffing is prepared in almost the same way, only the onions must be cut and fried in vegetable oil. When it turns golden, add chopped garlic to it and put the whole mixture with oil in the minced meat. And besides the rest of the ingredients used in the first recipe, you can add 100 grams of soft butter. You stuff fish, put your head to the carcass. Wrap everything in foil, pre-lubricated with vegetable oil and sprinkled with lemon juice. Bake an hour at 180 degrees. Remove the foil, only completely cooling the fish. Garnish with greens and lemon slices.