Description
A classic dish of Jewish cuisine. As such, I prepared for many years. Not very complicated.
Ingredients
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Carp
1 piece
-
Onion
2 piece
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Chicken egg
1 piece
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Bread
1 piece
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Beets
2 piece
-
Carrots
2 piece
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Salt
-
Black pepper
-
Vegetable oil
2 Tbsp
Cooking
I bought a carp weighing 1kg, peeled, but cut into 2 parts. So, I'll make due with what is.
If the fish is whole, it should be cleaned from the scales, cut off the fins, cut open the stomach, gut it, cut off the head, remove the gills and eyes, wash and cut into pieces 6-7cm.
Need a long, thin, sharp knife. Insert it under the skin, and, holding a hand to separate the skin from the meat in one motion.
Turned out so well. It's easy! It is necessary to separate the meat from the bones.
After this work I did separately: skin, meat, bones and head.
Remove the crust from the bread, soak in water and squeeze. Skip through Mincer 2 times the meat, bread and 1 onion. Add salt, pepper, olive oil, egg and mix well. Dump stuffing the head and skin. (On the skin simply put and cover).
Take a large pan with a flat bottom. Beets clean, cut into slices, lay in a single layer on the bottom. The fish then carefully put the beets. The bones put. Onions and carrots finely chop and cover the fish. And on top of the beets. Cover with cold water. When boiling, add salt and pepper to taste. Cook on low heat for 1 hour. 15 min. before the end of cooking add the Bay leaf.
Immediately after cooking the fish gently shift at dish. Fluid drain and, if desired, pour on a dish. Allow to cool and refrigerate. Cold fish is tastier.
Before serving, slice into thin slices. Bon appetit!!!
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