Hebrew-style fish is a difficult meal to make. It is of great importance for its culture. They serve fish for the holidays - Passover, Rosh Auchan. We suggest you familiarize yourself with the recipe for cooking.
We stuff fish in Jewish
To prepare this dish, you will need the following products.
For fish:
- pike perch carcass (carp or pike) weighing 1.5 kg;
- 3 onion heads;
- matzo - 100 grams;
- a bunch of dill;
- raw eggs - 2 pcs.;
- boiled eggs - 3 pcs.;
- salt (you need to add a little more than usually put to taste), pepper.
For broth:
- two raw beets;
- 2 medium carrots;
- onion head;
- onion peel (red and yellow);
- peppercorns;
- brown sugar - half a spoon;
- salt, water, gelatin.
Cooking technology
1 step
Before you start cooking, you need to pick a variety of fish. Some people prefer to cook carp or pike. In this recipe, we suggest using zander. Clean it from the scales, remove the gills, cut off the fins (everything except the tail), remove the gill bone. Try to keep your head separate from your body. Fingers pass under the skin, separate it from the meat. At the place where the dorsal fin is attached, cut with scissors. Do not damage the skin. Gradually reach the tail while turning the skin inside out. In the tail section, separate the ridge with scissors.
2 step
Collect all cut fins, ridge, scales. Throw out the gills. Pour it all over with water and set to boil on the smallest fire. Salt the broth, then strain. We are stuffing fish, and we use the broth for aspic.
3 step
Fill the matzo with water and leave to soak. Now in supermarkets there is a large selection of this product. You can choose any - fresh or with salt onions. Chop the onion finely. Spasser half in oil, leave the second raw. Separate the flesh of the fish from the bones, pass through a blender or meat grinder with matzo. In the mince, put the fried and raw onions, salt, add pepper, herbs, two eggs (raw). Mix well.
4 step
We stuff the fish with the filling. Fill not too tight. It should maintain its natural size. In the middle, lay two boiled and peeled eggs. In the context, it will look spectacular. In addition, fish with eggs inside retains shape when cooked.
5 step
Fill the bottom of the cooking tank with onion peel. Add sliced beets, carrots, peeled whole onions, a few bay leaves and peas.
6 step
On the vegetable "pillow" lay the fish down with the abdomen. Pour in hot broth. If he doesn't cover the fish completely, that's okay. Salt the broth again, add brown sugar. If it is not, then you can use burnt. To do this, hold a spoonful of sugar over the fire. Cook the fish with the lid closed for 2 hours. Remove the foam first. After the time is up, cool the pan, only then get the fish. Watch your head, it can come off.
7 step
Strain the broth again, heat and put the gelatin in the proportions specified in the instructions for it. Put the fish on the dish, fill in the jelly, let it harden. Garnish with beets, lemon and herbs.
Rice Stuffed Fish
You can use a different recipe for stuffing. For him, take:
- 1 fish weighing about 3 kg;
- tomatoes - about 1 kg;
- a jar of green olives (200 grams);
- 2 salted lemons ;
- near a glass of rice;
- a pack (200 grams) of butter;
- a pair of hot pepper pods.
Gut the fish, coat with salt, seasonings. Leave for a while to marinate. Blanch the rice for several minutes in boiling water with salt. Peel the tomatoes, remove the seeds, cut into pieces. Pour juice into a separate container. Slice the lemon zest and olives. Mix them with tomatoes. Add rice to this mixture. We stuff the fish with the resulting mass and pieces of oil. Sew the ends of the abdomen. Put the carcass on a baking sheet, sprinkle with the remaining olives, lemon slices, tomatoes. Put the remaining pieces of oil on top. Pour the fish with a glass of water and tomato juice. Add hot pepper. Heat the oven, put a pan with fish in it . Bake, periodically pouring over the resulting juice for 40 minutes.