How to cook fish fish in Hebrew? The recipe step by step with the photo will be presented in this article. You will also learn about what components are part of this unusual dish, how much it should be cooked and so on.
General information
Kashrut laws do not allow Jews to consume certain types of meat. In this regard, the cuisine of this people is rich in very tasty and nutritious fish dishes.
Unfortunately, not all residents of our country know what the Fish Fish is like in Hebrew. The recipe for a photo of this dinner will be described in detail below.
This dish is a kind of aspic. As you already understood, it is done using fish. Also, it includes quite accessible vegetables in the form of beet potatoes, carrots, etc.
What fish is it made of?
How is the presented recipe implemented? Jewish fish can be prepared using silver carp, carp or zander. It is also permitted to use other species of river inhabitants.
According to those who have made this dish on their own more than once, it turns out to be very satisfying and tasty. Moreover, with proper preparation, the Fish Fish in Hebrew, the recipe of which everyone should know, will serve as a very beautiful snack for the festive table. Invited guests will definitely appreciate this bright and unusual dish.
Hebrew Fish Fish: Recipe
Carp is perfect for this dish. Such a fish will make jellied aromatic and very satisfying.
So how to implement the recipe we are considering? Jewish fish is cooked using the following ingredients:
- fresh carp - 1.5 kg;
- large carrots - 3 pcs.;
- potato tubers - 5 pcs.;
- medium-sized beets - 3 pcs.;
- onions - 1-2 pcs.;
- ground black pepper - at its discretion;
- iodized salt - at its discretion;
- bay leaf - 2-3 pcs.;
- black peppercorns - 5-7 pcs.
The process of processing the main ingredients
How is Fish Fish made in Hebrew? The recipe for this dish requires sequential processing of all components.
Fresh fish should be prepared first. They wash the carp well, clean the scales, and then gut them, clean their heads, tails, fins and dry them with paper towels. After that, it is chopped with not very thick steaks.
Vegetables are also treated separately. They are cleaned and cut into even slices with a thickness of not more than 0.5 cm.
We form a dish
What should implement the recipe in question? Jewish fish is cooked in a deep-walled deep pan. You can also use a cauldron or a duckweed.
After preparing the dishes, beets are laid in layers on it, and then fish steaks. Having thoroughly seasoned the ingredients with pepper and salt, they are covered with potatoes. After that, the remains of the fish are also spread on top of the said vegetable.
Re-salt and pepper the products, in a pan put fresh carrots and onions in layers. At the very end, leafs and peas of black pepper are thrown to the ingredients.
Cooking process on the stove
As soon as all the constituent components are in the pan, ordinary drinking water is poured into them. The liquid should lightly cover vegetables and fish.
In this form, the dish should be covered and put on medium heat. After the broth boils, the contents of the dishes are gently shaken, and the fire is reduced to a minimum.
To make a Jewish fish dish as tasty and rich as possible, it should be cooked for about three hours. During this time, all the ingredients should become soft and practically boil. In this case, the pan is recommended to be shaken periodically.
Final stage
Now you know how to implement the presented recipe. Hebrew fish is very tasty. After the dish is fully cooked, carp and vegetables should be carefully laid out in a deep plate and pour over fish broth. In this form, a kind of filler must be removed in the refrigerator (keep until completely solidified).
We serve to the table
Present such a dinner to the festive table should be chilled. The frozen jellied meat is cut into pieces and laid out on plates. It is advisable to use it with salt and a slice of pita bread.
Hebrew Stuffed Fish (Fish): Recipe
Few people know, but the Jewish dish in question can be prepared in many ways. The most simple and affordable recipe was presented above. Now we will tell you how such a dish is made in the original.
So, for cooking fish, we need fish:
- fresh river fish fillet - about 700 g;
- bulbs with husk - 2 heads;
- yesterday’s white loaf - about 150 g;
- large chicken egg - 2 or 1 pc.;
- vegetable oil for minced meat and broth - 4 large spoons;
- fresh carrots - 1 large fruit;
- small beets - 1 pc.;
- light sugar for minced meat and into the broth - 1 large spoon;
- Lavrushka, salt and pepper - as you wish and taste.
We process the ingredients
Before preparing the dish in question, river fish should be properly cut. It is thoroughly cleaned and then cut into portions. After this, the fish fillet is carefully cut, leaving the skin in its entirety (in the form of a wide ribbon). The latter is useful to us for stuffing the main product.
Having cut the fish fillet, it is crushed using a meat grinder. This procedure is carried out twice. Also, one large onion and a white loaf soaked in drinking water are passed through a meat grinder.
To the minced meat add black pepper (to your liking), salt and ½ a large spoon of sugar. Also, 2 tablespoons of vegetable oil and ¼ cup of water are spread to the chopped fillet. They are poured gradually, mixing all the ingredients well with your hands.
As for vegetables such as beets, onions, potatoes and carrots, they are peeled and chopped with 5 mm thick circles.
The process of forming an unusual dish
How is Jewish stuffed fish (fish) made? After the stuffing is ready, large meatballs are formed from it. Then they are laid out on top of a tape made of fish skin, which is then tightly tightened. By the way, you can cook such a dish without the skin. His taste will not change.
Having carried out the described actions, you should take a deep thick-walled dishes. Alternately lay onion chopped into rings and onion husk. We need this component in order for the dish to acquire an unusual color.
Also, circles of carrots, potatoes and beets are laid out in layers on the dishes. Only after that meatballs wrapped in ribbons of fish skins are placed in the pan.
At the very end, all of the listed products are poured with water. This should be done very carefully so that the liquid does not erode the stuffing.
Ideally, water should cover a Jewish dish 1 cm. An hour after cooking, it is necessary to add another 1 cup of drinking liquid to it.
Heat treatment
Bay vegetables and fish with water, a filled pan put on medium heat. After waiting for the broth to boil, it is closed with a lid, and the temperature is reduced to a minimum. In this form, the ingredients are boiled for about 2-2.5 hours. In this case, the dish should not boil, but languish.
During cooking, salt, a little sugar and pepper are added to the fish. At the same time, they will surely taste it. If some spices are not enough, then they are reused.
To give the dish a rich taste and aroma 10 minutes before turning off the stove, bay leaf is added to it.
How should be served at the festive table?
Having prepared a Jewish dish as described above, you will get a very tasty and hearty dinner. After heat treatment, all ingredients, vegetables and stuffed fish are carefully transferred to a deep plate. Then they are poured with strained broth (the one that remained in the pan). In this form, the filler is put in the refrigerator. After a few hours, the aromatic broth will harden, and you will get excellent fish meatballs in jelly. Serve them with guests should be along with a slice of pita bread and plenty of fresh herbs.