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Gefilte fish with vegetables

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

Ingredients portion 8

Carp 4kg

Onions 1 kg

Carrots 500 g

Beetroot 500 g

Baton ½ piece

Laurel leaf 2 pieces

Black pepper 12 pieces

Garlic 6 cloves

Honey 1 tablespoon

Salt to taste

Cooking instructions 2 hours

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

1 Descale and gut the carp.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

2 Cut off the head and cut the fish into 3-4 cm pieces. Cut off the fins and tails and save.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

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3 Cut the skin off the resulting fish steaks without damaging it.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

4 Cut the fish off the bone and mince it through the meat grinder.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

5 Cut the crust off the loaf, cut it into large cubes and soak it in milk.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

6 Put 3 onions and 3 cloves of garlic through the meat grinder.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

7 Add the egg, pressed bread, salt and pepper and mix well.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

8 Line the bottom of the pan with onion husks and the tails, fins and bones left over from the fish.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

9 Slice the onion, carrots and beetroot into rings about 5 mm thick. Place a layer of vegetables in the pan on top of the husks.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

10 Start shaping the cutlets. Place one piece of the prepared fish skin on a board, take some minced meat, batter it slightly, place it on the skin and wrap it around it.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

11 Place the cutlet in the pan. Continue to mould and place in the pan in this way. To prevent the cutlets from sticking together, put some vegetables between them.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

12 When one layer of cutlets is ready, lay the vegetables on top and continue laying the cutlets on top.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

13 If you run out of skin but still have minced meat, make fishballs out of it and put them in the pan too.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

14 Place the remaining vegetables, add the bay leaf, pepper, garlic, a spoonful of honey and salt. Pour in the water carefully along the side of the pan. Fill the pot ¾ full with water. Put the pot on medium heat, when the water starts to boil, lower the heat to medium, cover and simmer for 1.5-2 hours.

Gefilte fish with vegetables, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Step-by-step recipes, Jewish cooking, Fish cutlets

15 Serve the cooked gefilte fish with the stock and vegetables.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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