Gefilte Fish by Laura Katz
⏳ Time
3 hours 30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Another recipe for stuffed fish that is noticeably different from other recipes. This is how carp is prepared by our editor's friend, Laura Katz.
Ingredients
- Carp - 1½ kg
- Onion - 8 heads
- Carrot - 1 piece
- Chicken Egg - 1 piece
- Whole egg - 1 piece
- White bread - 8.8 oz
- Milk - 5 fl oz
- Vegetable Oil - 2 spoons
- Butter - 1.4 oz
- Bay leaf - 2 pieces
- Green peppercorns - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Clean and gut the carp. Remove the gills and the flat bone at the junction of the head and body inside the opened belly. Cut off the head and divide the carp into pieces about 6–7 centimeters wide. From each piece, cut out the fillet, leaving the skin and the central bone.
Step 2
Place the head, tail, and bones into a pot. Add an onion and a carrot. Pour in water, bring to a boil, and skim off the foam. Add a bay leaf, black peppercorns, and allspice. Cook for another hour.
Step 3
Peel the remaining onion and chop it into cubes. Heat half of the vegetable oil and butter in a skillet, and sauté the onion until it turns golden brown.
Step 4
Remove the crust from the white bread, cut it into pieces, soak it in milk, and let it absorb the liquid.
Step 5
Pass the carp meat, bread, and one-third of the fried onion through a meat grinder. Add the egg and yolk, season with salt and pepper, and mix well. Add another third of the onion and mix again.
Step 6
To stuff, place half of the skin from each piece in the palm of your hand, put a meat patty made from the filling on top, press down with the central bone, then add a second patty and cover it with the other half of the skin. Repeat this process with all the skin.
Step 7
Place in a saucepan, cover with hot broth, add the remaining onion, and simmer for an hour. Then, transfer to a plate.
Step 8
Heat vegetable oil in a skillet, add butter, and sauté the pieces on both sides. Transfer to a plate and let cool.
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