Gefilte fish "fish"

Description

The name, of course, not quite right, but that's what it is called in Odessa. This dish is not on every day. Fuss with it very much, can go all day and very upset if in the end the result will not please you. Therefore, having reviewed all the recipes for gefilte fish, I decided to give some tips for its preparation.

Ingredients

Fish

2 piece
Onion

1.5 kg
Bun

2 piece
Carrots

2 piece
Milk

1 cup
Butter

200 g
Chicken egg

3 piece
Beets

1 piece

Cooking

The fish turned out delicious, the stuffing should consist of several varieties of fish. Also, it is much more convenient and easier to stuff the fish, not too large size. So I take two fish of different breeds, weighing 1-1. 5 kg, not more. Very well, if it's walleye and pike, but to me the idea to make fish "fish" for the New year came up late, and all I managed to get is carp and Amur, at 1.3 kg each.

Fish is better to buy unpeeled and frozen. So you can be sure that her skin is intact. First clean the fish from scales, very gently, taking care not to damage the skin. Of head take out the gills, eyes and all bones, as if leaving the empty box. Make a long incision along the abdomen, remove the entrails, wash well again and start to gently remove the skin. When we reach the top of the fin, the fish turn and begin to skin the other side.

The lower fins are carefully cut with a knife.

When the skin on both sides will be separated, remove it from the fish and cut off the carcass near the tail and head.

About this should get a picture.

The top fin is cut with scissors from the inside. Top while do not touch it when the fish is ready, he easily pulled himself.

For a tasty gefilte fish requires a large amount of onions. In this case, it took me pounds, but could add more. Cut the onion and simmer in butter (just simmer, but do not fry).

Separate the meat from the bones of fish together with onions, boiled carrots and soaked in milk and wrung rolls several times mince (at least three). Then add eggs, salt, pepper and very well knock the stuffing.

Further, it would be good meat to try. Eat raw fish I can't, so I fried a few cakes to try. If the cakes have enough salt, pepper and they do not fall apart, then everything is fine. If necessary, add the spices or the egg.

Well... you can stuff our fish. You can first put on skins spread out the stuffing and then sew up the abdomen. Can the fish wrap and cook in the bandage. I prefer the abdomen immediately to sew up completely and stuff through the head.

So, through the throat hole using a teaspoon or a dessert spoon put stuffing. Stuff is not very tight, otherwise when cooked the skin can burst. The head is also filled with stuffing.

A big pot vystelim onion skin, put the remaining fish bones, cut into slices and beets. Next, we spread our fish. Well, if the pot is big enough and the fish can be put straight. I don't have one, so my fish semicircular. Fill with water, add salt and cook for two hours from the moment of boiling on a slow fire. Just before serving, add Bay leaf and pepper. Leave to cool in the same container.

When the fish is completely cooled, spread it on a dish and allow to drain excess water.

Before serving, carefully remove the top fin, remove the bone from the abdomen, cut into portions and decorate.

One last tip for those who dare to make gefilte fish for the first time. Carp is delicious in stuffed form, but there is no experience, it is better not to take. The fact that the skin it is removed is very difficult and during this process, you will curse everything in the world, including me with my gefilte fish.

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