Gefilte Fish for Pesach
Gefilte fish for Pesach – Jewish cuisine recipe, difficult to cook, but very tasty Jewish food. Stuffed carp is easier to cook for other fish because of its firm skin. Since the gefilte fish is being prepared for Pesach, matzo meal is used in the recipe.
Gefilte fish for Pesach ingredients
Gefilte fish for Pesach recipe
To cook gefilte fish according to a Jewish recipe, clean the fish, cut the abdomen, take out the entrails and put in the freezer for a day. This is necessary so that the skin better departs from meat. The next day, remove the fish, carefully cut the fins without damaging the skins. Inside the abdomen, make deep incisions, backing off approximately 0.5 cm from the edge, and through these incisions begin to separate the skin, gently, without using force, push your fingers from the abdomen to the back.
Separating the skin on both sides of the carp, with scissors cut the ridge at the head, turn out and cut the ridge at the tail. The most difficult part in a gefilte fish recipe, is finished.
Cut the meat from the ridge and twist in a meat grinder. If the fish is not prepared for Pesach, matzo meal is replaced with three slices of white bread. Soak bread in water in advance, squeeze and grind together with fish in a meat grinder.
Add finely chopped and fried onions, eggs, salt, pepper to the minced fish and mix. Put the prepared meat in the cold for 20 minutes.
After the time has passed, put the minced meat in the carp skin, spread over the whole carcass and put on a greased baking sheet. Grease the prepared stuffed carp with vegetable oil, cover with onion slices and put in the oven preheated to 180°C (355°F). Gefilte fish must be baked for 30 minutes. When serving gefilte fish, cut into portions, decorate and serve.