Description
Whatever you say, but the main legacy that the Jewish nation gave to the civilized world, it's such delicacies as gefilte fish, or, simply put, gefilte fish. Our grandparents used for stuffing a variety of fish – carp, carp, bream, pike. From all this variety available to us today, mainly carp. With him and will prepare gefilte fish.
Ingredients
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Carp
2 piece
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Onion
6 piece
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Beets
3 piece
-
Carrots
3 piece
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Chicken egg
4 piece
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Bread
150 g
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Vegetable oil
4 Tbsp
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Black pepper
-
Bay leaf
2 piece
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Salt
-
Potatoes
5 piece
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Water
Cooking
We need these two beautiful carp.
The fish is cleaned, washed, cut into portions. The flesh separated from skin and bones and mince together with the pre-soaked and pressed bread.
Two onions, peel and grate on a fine grater or scroll in a meat grinder. And add to fish forcemeat.
Two onions and one carrot finely chop or RUB on a small grater, then fry in vegetable oil. Add in the mince and stir. Add to the minced egg, salt, pepper, sugar, mix well, if necessary add water.
Of minced meat formed patties.
Fry on the pan.
Before formation of a light Golden brown.
Beets peel and finely chop along with the carrots.
Put in a pot or pan beets, carrots, onions..
Top fish bones and heads, cut in half.
Spread on top of potatoes, peeled and chopped into quarters.
Put potatoes in fish cakes.
Cover with cold water so that it covers the fish and the vegetables, bring to boil and simmer on low heat 1-1,5 hours.
All Gefilte fish ready.
[b][color=darkred]Bon appétit![/color][/b]
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