Jewish stuffing of fish

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Jewish stuffed fish is a difficult dish to prepare. It is of great importance for its culture. Serve fish for the holidays - Pesach, Rosh Hashanah. We invite you to familiarize yourself with the recipe.

Jewish stuffing of fish

To prepare this dish you will need the following ingredients.

For fish:

• carcass of zander (carp or pike) weighing 1.5 kg;
• 3 onions;
• matzoh - 100 grams;
• bunch of dill;
• raw eggs - 2 pcs.;
• boiled eggs - 3 pcs.;
• s alt (you need to add a little more than you usually put to taste), pepper.

For the broth:

• two raw beets;
• 2 medium carrots;
• head of onion;
• onion peel (red and yellow);
• peppercorns;
• brown sugar - half a spoon;
• s alt, water, gelatin.

Cooking technology

1 step

Before you start cooking, you need to choose a type of fish. Some prefer to cook carp or pike. In this recipe, we suggest using pike perch. Clean it from scales, removegills, cut off the fins (all but the tail), remove the gill bone. Try not to separate the head from the body. Pass under the skin with your fingers, separate it from the meat. At the place where the dorsal fin is attached, cut with scissors. Don't damage the skin. Gradually reach the tail, while turning the skin inside out. In the tail part, separate the ridge with scissors.

2 step

Collect all cut off fins, backbone, scales. Throw away the gills. Pour all this with water and put to cook on the most minimal fire. S alt the broth, then strain. We stuff the fish and use the broth for the aspic.

3 step

Pour 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 s alted onions. Finely chop the onion. Saute half in oil, leave the other raw. Separate the fish pulp from the bones, pass through a blender or meat grinder along with matzah. Put fried and raw onions in minced meat, s alt, add pepper, herbs, two eggs (raw). Mix well.

4 step

Stuff the fish with stuffing. Do not fill too tightly. It should keep its natural dimensions. Lay two boiled and peeled eggs in the middle. In the context, it will look impressive. In addition, fish with eggs inside retains its shape when cooked.

5 step

Fill the bottom of the vessel for cooking fish with onion peel. Add sliced beetroots, carrots, peeled whole onions, a few bay leaves, and peppers.peas.

6 step

Put the fish belly down on the vegetable "cushion". Pour in hot broth. If it does not completely cover the fish, it's okay. S alt the broth again, add brown sugar. If not, then you can use burnt. To do this, hold a spoonful of sugar over the fire. Boil the fish with the lid closed for 2 hours. Remove the foam first. After the time is up, cool the pan, only then take out the fish. Watch your head, it can come off.

7 step

Strain the broth again, heat it up and put the gelatin in the proportions indicated in the instructions for it. Put the fish on a dish, pour over the jelly, let it harden. Garnish with beets, lemon and herbs.

Fish stuffed with rice

You can use another recipe for stuffing. For him take:

• 1 fish weighing about 3 kg;
• tomatoes - about 1 kg;
• a jar of green olives (200 grams);
• 2 s alted lemons;
• about a glass of rice;
• a pack (200 grams) of butter;
• a couple of hot peppers.

Gut the fish, coat with s alt and spices. Leave to marinate for a while. Blanch the rice for a few minutes in boiling water with s alt. Peel tomatoes, remove seeds, cut into pieces. Drain the juice into a separate container. Cut 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. Lay the remaining bits of butter on top. Pour the fish with a glass of water and tomato juice. Add hot pepper. Heat the oven, put a baking sheet with fish in it. Bake, basting occasionally with the resulting juices, for 40 minutes.