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Stuffed fish in Hebrew

Jewish-Style Stuffed Fish (Gefilte Fish)

This is the famous holiday dish of Jewish kitchens everywhere—better known as gefilte fish. These days, neither language nor faith holds us back, so what's stopping us from finally learning to make Jewish-style stuffed fish? There's really nothing to it!

Foster

Recipe author

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Composition / ingredients

Servings:

Carp (three fish, about 1 kg / 2 lb each)

Eggs

White bread

200

Water

2.15

Carrots

Onion

Beet

Salt (about 1 tbsp)

Ground black pepper (about 1 tsp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 8 g

Fats 21 % 3 g

Carbohydrates 21 % 3 g

68 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

Butcher the carp without cutting into the belly. Save the head and tail—you'll need them.
Step 2:

Peel the onion, carrots, and beet, and wash them. Set aside some clean onion skins—they'll come in handy later.
Step 3:

From each piece of fish, work the flesh out, leaving the skin whole and free of meat.
Step 4:

Set the skins aside on a separate plate.
Step 5:

Separate the flesh from the bones. Keep the bones too—put them on their own plate.
Step 6:

Soak the bread in water.
Step 7:

Cut two of the onions into quarters.
Step 8:

Run the fish flesh, the bread (squeezed out and with the crusts removed), and the onion through a meat grinder.
Step 9:

Season with salt and pepper.
Step 10:

Add the eggs and mix well.
Step 11:

Line the bottom of a large pot with the onion skins.
Step 12:

Then the beet, cut into large slices.
Step 13:

Large slices of carrot.
Step 14:

The fish bones.
Step 15:

And the halves of the remaining onion.
Step 16:

Pack the head with the fish mixture. A wet knife makes it easy to smooth the filling.
Step 17:

Fill the medium pieces of skin on a board, not too tightly, since the filling swells as it cooks.
Step 18:

Arrange all the stuffed fish in the pot—stuff the tails too, so nothing goes to waste. Add water to just cover the fish.
Step 19:

Don't skim the foam; instead, spritz it with a little water to settle it. Cook covered until it comes to a boil, then uncovered after that.
Step 20:

Cook the fish at a strong boil for about an hour (or more), until about half the broth has cooked away. Arrange the fish attractively on a platter and pour the strained broth over it. Refrigerate overnight—the broth will set into a jelly.
Step 21:

And it's ready to serve.