Stuffing fish in Hebrew

Stuffed fish in the Hebrew - difficult to prepare a dish. It has great significance for its culture. They give fish for the holidays - Pesach, Rosh Ashan. We suggest you read the recipe.

Stuffing fish in Hebrew

To prepare this dish you will need the following products.

For fish:

• Pike perch (carp or pike) weighing 1.5 kg;
• 3 onion heads;
• Mats - 100 grams;
• A bunch of dill;
• Raw eggs - 2 pcs .;
• Eggs boiled - 3 pieces;
• Salt (add a little more than you usually put to taste), pepper.

For broth:

• Two raw beets;
• 2 medium carrots;
• Onion head;
• Onion husks (red and yellow);
• Pepper with peas;
• Brown sugar - half a spoon;
• Salt, water, gelatin.

Technology of preparation

1 step

Before you start cooking, you need to pick a variety of fish. Some prefer to cook carp or pike. In this recipe, we suggest using pike perch. Clean it from the scales, remove the gills, cut the fins (all except the caudal), remove the gill bone. Try to keep your head from separating from the body. Fingers pass under the skin, separate it from the meat. On the spot where the dorsal fin is attached, cut with scissors. Do not damage the skin. Gradually reach the tail, while turning the skin inside out. In the tail part, separate the ridge with scissors.

Step 2

Collect all the cut fins, the spine, scales. Gills throw out. Pour all this with water and cook at the lowest fire. Serve the broth, then strain. We stuff the fish, and use the broth for the jellied.

Step 3

Matsu pour water and leave to soak. Now in supermarkets there is a large selection of this product. You can choose either fresh or salted onions. Cut the onions finely. Half save in oil, leave the other uncooked. Separate the flesh of fish from the bones, pass through a blender or meat grinder along with the matzo. In the mince, put fried and raw onions, salt, add pepper, greens, two eggs (raw). Mix everything well.

Step 4

We stuff the fish with stuffing. Fill not too tightly. It must remain natural in size. In the middle, lay two boiled and peeled eggs. In a cut, this will look spectacular. In addition, fish with eggs inside keeps shape when cooking.

Step 5

The bottom of the fish tank is filled with onion husks. Add chopped beets of beets, carrots, peeled whole onions, several bay leaves and bell peppers.

Step 6

On the vegetable "pillow" lay the fish down the belly. Fill with a hot broth. If he does not cover the fish completely, it's okay. Salt the broth again, add brown sugar. If it is not, then you can use burnt. To do this, hold a spoonful of sugar over the fire. Cook the fish with the lid closed for 2 hours. Pre-remove the foam. After the time has passed, cool the pan, only then take out the fish. Watch your head, it can come off.

Step 7

Stir the broth again, heat and put the gelatin in the proportions specified in the instructions to it. On the dish, put the fish, pour the jelly, let it freeze. Decorate with beets, lemon and greens.

Fish stuffed with rice

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

• 1 fish with a weight of about 3 kg;
• Tomatoes - about 1 kg;
• A can of green olives (200 grams);
• 2 salty lemons ;
• About a glass of rice;
• A packet (200 grams) of butter;
• A couple of pods of hot pepper.

Fish gutted, cover with salt, seasonings. Leave for a while promarinovatsya. Rice try for a few minutes in boiling water with salt. Remove tomatoes from the skin, remove seeds, cut into slices. Pour the juice into a separate container. Cut the lemon peel and olives. Mix them with tomatoes. Add rice to this mixture. Stuff fish with the resulting mass and pieces of butter. Sew the ends of the abdomen. Put the carcass on a baking sheet, sprinkle with the remaining olives, lemon slices, tomatoes. Top with the remaining pieces of butter. Fill the fish with a glass of water and tomato juice. Add the hot pepper. Spread the oven, put a baking sheet in it . Bake, periodically watering the resulting juice, for 40 minutes.