Carp stuffed with pieces technological map. Jewish stuffed carp: Zhytomyr recipe with step by step instructions. Spicy jellied carp
Pour the finished products with water and put on low heat. The broth is cooked for 1.5-2 hours. For a long time? Yes, but otherwise we won't get enough consistency. through a sieve, then pour back into the pan with fish and bring to a boil.
We take out the boiled fish (the meat becomes white) and put it in a deep dish. The bones must be removed if possible (with tweezers), without disturbing the shape of the product!
You can lightly sprinkle the fish with vinegar. Or lemon juice.
In order to make the broth transparent, beaten egg white is added to boiling water, which, coagulating, will collect all the sediment from the broth. After that, the liquid can be filtered again. And then don't forget to add the gelatin!
Fill with broth the fish laid in a dish and decorated with vegetables and herbs. We put in the refrigerator. After a couple of hours we get an appetizing, beautiful and very tasty snack!
As you can see, carp aspic recipe is quite simple. In this case, the preparation time for such a dish will be about 2.5 hours. It is worth a little work in order to really please your guests and loved ones! You can see jellied carp photo recipes here.
Spicy jellied carp
The secret of jellied carp recipe No. 2 is in the preparation of broth, which is boiled on celery and parsley roots. It will turn out very tender aspic with a pleasant taste.
We have already considered a simple step-by-step recipe for carp aspic in detail, so we will limit ourselves to general recommendations below.
First, only the head and tail of the carp are boiled. After the water boils and you remove the foam, the roots are added to the broth.
20 minutes of cooking - and you can add the remaining pieces.
To decorate the aspic, eggs (hard boiled) and carrots are prepared separately, which can be cut into different shapes. Eggs and vegetables are placed in a mold on top of the fish and poured with broth. After which the dish is cooled.
And further. A real master will surely add his zest in the form of original spices. For example, jellied fish goes well with sour berries - such as lingonberries or currants. Decorate the finished dish with them and be sure that your culinary fantasy will be appreciated by five plus!
Bon appetit!
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Cut off the head of the carp and remove the gills. Cut the carp across into pieces 6–7 cm thick. Place the head and tail in a saucepan, add 1 onion and 1 carrot, pour 2.5 liters of cold water, bring to a boil, remove the foam. Put the bay leaf and peppercorns, salt, cook for 30-40 minutes. Strain.
While the broth is cooking, prepare the minced meat. Carefully cut the fillet from each piece of carp so that the skin and bones remain intact. Cut the bones with scissors, leaving the base of the bones about 1 cm long on the ridge.
Cut off the crusts from the bun, soak the crumb in milk. Peel and finely chop the remaining onion. In a large frying pan, heat the vegetable oil with the addition of butter, fry the onion until golden brown, 10 minutes, cool.
Pass the carp fillet and 2/3 of the fried onion through a meat grinder. Add the bun soaked in milk, egg and yolk. Salt and pepper, knead well.
Place half of the remaining onion in a deep wide saucepan. Take a piece of carp skin in your hand and put the minced meat on it so that part of it lies on the skin under the bone, and another part on top of it so that it can be easily covered with the top piece of skin. Form a "cutlet" and wrap it with skin. Make the rest of the cutlets. From the remaining minced meat, make ordinary cutlets and put them there. Cover with the remaining fried onions. Gently, along the wall, pour in very hot broth - it should completely cover the fish. Simmer over low heat without lid for 1 hour.
In all cuisines of the world there is some kind of signature dish. What is the culinary hallmark of the country. For Jews, this is stuffed carp. And this dish is not only delicious, festive, beautiful, but also ritual. “Gefilte fish”, stuffed fish, is usually served at the Why don't we treat ourselves to this dish. It doesn't require a lot of ingredients. The cooking process may seem laborious at first. But over time, when certain skills are developed, you will cope with it faster and faster. And it is not at all necessary in Hebrew, it must be served in its entirety. Cut into lengthwise pieces, it is also very tasty. This dish does not have as many variations as Ukrainian borsch, but they still exist. In this article we will consider the Zhytomyr recipe.
Step one. Fish preparation
Gefilte fish, Jewish stuffed carp, is not a dish of the Sephardim, but of their more northern relatives. It especially took root in the so-called "Pales of Settlement" of the Russian Empire. Zhytomyr is just such a city in which non-Jews constituted a national minority. There, the dish requires two fish - carp and pike. The sweetish meat of the latter will serve as a filling. Any self-respecting housewife from Zhytomyr skins carp with a "stocking". To do this, you must first clean the fish from the scales, and then from the insides, making a neat incision on the belly. Then we wrap the carp in a plastic bag and beat it off on both sides with a wooden mallet. Let's put it in the fridge overnight. This technique will allow us to easily remove the skin from the fish.
Step two. Removing the skin with a stocking
We have the most difficult stage in preparation. After all, the whole Jewish stuffed carp should be served at the festive table. This fish has a strong skin, but we must be careful. On the inside of the abdomen, not far from the incision through which we gutted the carp the day before, we make two new ones. Naturally, the skin is left intact. We pick up the flesh with our fingers and begin to push it towards the back. Having reached the ridge, with scissors we cut off the spine from the head and tail. We twist the skin like a stocking. The resulting meat is separated from the bones. The same can be done with pike. To facilitate the task, you can boil this fish and remove the skin from it as needed. We do not throw away the bones - everything will fit in the Jewish economy.
Step three. Filling
Jewish stuffed carp will be tastier if we fill it not with fish mousse, but with meat. Therefore, carp and pike fillets are passed through a meat grinder. And meticulous Zhytomyr housewives finely flog him with a knife. Next, put in the filling everything that we throw into minced meat for cutlets: finely chopped onion fried in oil, a bun soaked in milk, three eggs. Only spices need to be used for fish. This stuffing needs to be beaten off well. We take it with our hand and throw it back into the bowl with force. So the fish will turn out more tender, and the minced meat structure will not tear the skin of the carp. If it is still too tight, add milk. We stuff carp without fanaticism. After all, when cooking, the filling will swell and inevitably tear the skin. From the remaining minced meat, you can make fish cakes another time. Sew up the belly of the fish.
Step four. carp cooking
We cut into thin plates a kilogram of onions, four or five pieces of carrots, one parsley, a quarter of a large celery root. In Zhytomyr, the national dish "Gefilte fish" is called "Jewish stuffed carp with beets." This root vegetable gives the jelly an amazing ruby color. We clean and cut into small plates four medium beets, and one three in a separate bowl. We take a large saucepan and cover its bottom with washed onion husks (a Jewish housewife, as we remember, does not throw anything away just like that). We put the bones and fins in a bag of several layers of gauze, tie it with a long thread, the end of which will hang from the pan (for convenience, it can be tied to a handle). We close the husk with half of the vegetables. We put in turn carrots, onions, roots, beets. We put a carp on it. Cover with the remaining half of the vegetables. Pour water up to the top. We put on fire. When it boils, remove the foam, throw peppercorns, bay leaf, salt. Reduce heat to low and simmer for two hours.
The final stage in the preparation of the dish "Jewish stuffed carp"
The recipe from Zhytomyr suggests that the jelly should be ruby in color. To do this, add a little vinegar to the grated beets and dilute with a small amount (half a ladle is enough) of broth. Then we carefully drain the liquid through gauze. And squeeze the beet pulp to the last drop. This liquid is called "kvass" in Ukrainian cuisine and is widely used in the preparation of borscht. Here we observe an interesting phenomenon, how two national culinary traditions enriched each other in the Pale of Settlement. Ukrainian kvassok will be poured into the broth, in which carp is boiled, stuffed in Jewish style. Let it boil for just a minute and turn off the fire. If you cook longer, a beautiful color will not work.
Serving carp on the table
Let the broth cool down. We pull out a gauze bag with bones by the thread. Arrange some of the vegetables on a platter. Place the carp on top. Carefully remove the threads. Lean the head and tail to the carcass. Pour the strained broth over the fish. And put in the refrigerator. And after a few hours we serve it on the table. Jewish-style stuffed carp, the photo of which looks very original, will be a signature dish and will amaze guests. For convenience, you can cut the fish into portions. But this should be done in front of astonished guests.
1.20 kg carp (1 fish) "Bouillon: 1 1/2 l water fish strips 200 g vegetables 2 bay leaves 5 allspice peas" Minced meat: 250 g fish fillet 50 g onion 30 g fat 50-100 g mushrooms 20 g semolina 30 g rolls 1/16-1/8 l milk 1 egg salt pepper Jelly: 1 l broth 10 g gelatin 2 egg whites 1 tablespoon vinegar
Clean the carp from scales, rinse, cut off the fins and tail. Cut the skin around the head without cutting the esophagus, remove the head along with the entrails. Discard the insides. Rinse the carp, cut into transverse pieces with a width of 2 cm. Set aside the most beautiful, approximately the same size pieces for stuffing; the pulp of smaller pieces (from the tail), uneven (from the head), clean from the bones and use for minced meat. Boil the broth from peeled washed vegetables, water, bones, heads and spices. Salt at the end of cooking. Peel the mushrooms, rinse, remove the skin, cut off the roots, cut as thin as possible. Put on heated fat, add peeled and sliced onion, salt, pepper, simmer 10 minutes. Soak the bun in milk. Strain the broth. Prepare minced meat. Remove the pulp from the head, mix with raw pulp, add the soaked and squeezed bun, stewed champignons with onions, pass through a meat grinder. Mix with eggs, semolina and two tablespoons of water or milk. Season to taste with salt, pepper. Grind well to get a lush mass (minced meat should be thick). Put the pieces on a small plate, fill with minced meat, trim with a knife. Put portions of fish on a wire rack in a cooking pot with tepid strained broth. Cook over low heat for about 25 minutes. Leave in the broth until completely cooled. Lay the fish out on a platter. Clarify the jelly (see jellied fish). Pour portions of fish, decorated with circles of eggs, cucumbers, carrots, etc., in two stages with hardening jelly. Cool. Instead of champignons, you can take 100 g fresh or 10 g dried, soakedV milk and boiled mushrooms. Serve with spicy cold sauce.
In addition, there will most likely be another fish on the table - herring. And with her - Vyborov's vodka. In the 14th century, herring and vodka appeared in Poland at the same time. We will consider this fact a historical accident. Even at Christmas in Poland they drink beer - Varetska and Grodzinskoye, the oldest brands.
In addition to the fish dish, traditional Old Polish cabbage, mushroom dishes, fruit broths and compotes, ritual kutia and pies appear on the table. Think cabbage is something vegetable to aid digestion? Formally, this is true. Well, try. This dish includes sauerkraut, fresh cabbage, peas and meatballs made from mashed potatoes and crushed walnuts. More eggs, butter and spices.
The first place among sweet cookies is occupied by "Perniks", "Makovtsy", "Women", spicy cookies. The most famous Torun gingerbread "katazhinki" - "katerinki". They are now consumed annually by at least two tons - despite the fact that many do not buy them, but bake them at home according to family recipes. "Katazhynki" are baked in elaborately carved molds, some of which are copied from originals from 1640! Cooking dough in those days was a whole process. The dough ripened slowly and could be stored raw for months. A tub of dough was often part of the dowry of Polish girls from gentry and urban families. Very spicy gingerbread (unsweetened) go as an appetizer for vodka, sweet and rich go for dessert.
Toruń katarzynki (carpets) TYPE
Dough products
From almond
TECHNOLOGY
oven A country
Republic of Poland Number of persons
10
Cooking time
long (more than 20 min.) Ingredients:
Pour half the flour on the table, make a recess in the flour and pour melted honey mixed with cinnamon, zest, cloves and cardamom into it. Knead the dough. Add butter to the still warm dough and knead well until cool.
Dilute soda in a glass of rum, add to the dough. Mix sugar with beaten eggs, add to the dough, then gradually add the remaining flour and knead the dough with your hands for at least an hour.
Then put it in a greased dish, level the surface with a knife, cover with a lid and put in a cool, dry place for a week. After that, you can mold the gingerbread, sprinkle with grated almonds and bake in the oven at medium temperature. Wrap the finished gingerbread in a linen napkin and stand for another 2 weeks.