Stuffed pike (Gefilte Fish)
Hello!
Today we will cook Gefilte Fish — a delicious dish of Jewish cuisine.
Food package:
- Pike, 1 PC.
- White bread, 150 gr.
- Milk, 200 ml
- Egg, 1 PC.
- Onion, 1 PC .
- Beets, 1 PC.
- Carrots, 1 PC .
- Bay leaf
- Black pepper
- Allspice
- Salt
Preheat the oven to 160°C.
Pike in the previous picture I have already cut. How to remove the skin without damaging it, text it is difficult to describe — better to watch video.
Bones, fins and head (removing gills) boil for 30 minutes in 1 liter of salted water. Turn the skin inside out, salt and pepper.
With bread remove the crust and soak in milk.
Onions clean (do not throw the husk), 1/3 cut rings, and 2/3 small cube and fry in a small amount of vegetable oil for two minutes.
1/3 of carrots cut into slices of 3-4 mm, and 2/3 rub on a coarse grater, add to the onion and fry for three minutes.
Fillet skip through a meat grinder.
Squeeze the bread and add to the mince.
Add carrots and onions.
Stir, mince. Egg white beat to a froth, add the yolk to the mince.
Stir, add the egg white.
The third time all passed through a meat grinder, stuffed skin and stabs toothpicks. If the mince is left, make cutlets.
Clean the beets, cut into slices, put on the bottom of the baking dish with onion rings, carrot circles, onion husk, Bay leaf and peppers.
Pour the fish broth (about half of the form - if not enough, add water).
Cook in the oven for one hour. The fish is cooled, and the broth is cooked to the state of the sauce, which is used when serving.
Bon appetit!
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