Those who say that pike are fish tasteless and stink of mud, most likely, they saw the pike only on TV in the program “In the Animal World” and simply do not know how to cook.
The most delicious fresh pike dish is stuffed pike, and when it is properly stuffed. They say that stuffed fish is a purely Jewish dish. I don't know where pike is caught in the Middle East. But there are carps.
How many recipes have I seen with the name “Jewish stuffed fish”, “gefilte fish”, almost all of them begin with the words “you need a carp for a couple of kilograms”, but they rarely remember about pike.
The cuisine of any nation includes, first of all, those products that the nature of its country gives it. That is why our cuisine is adapted to local products. And we stuff pike, not piranha.
Pike lives in many regions. The greatest distribution, or as they say - habitats, is freshwater reservoirs and rivers of Europe, Asia and America. Pike is an excellent fishing object for millions of fishermen, and an excellent product for cooking. Pike fish cakes in tomato sauce or stuffed pike are favorite homemade fish dishes.
About the recipe
Ingredients
- 1.5 kg Pike
- 2 pcs Onion
- 2-3 pieces Dry loaf
- 1 pc Egg
- 2-3 pieces Carrot
- 2 pcs Beets
- Spices Salt, bay leaf, onion peel, dry soup roots, black pepper, dry herbs, cloves, sugar, allspice
How to cook stuffed pike
- Remove scales from pike. It is better to do this on the shore after fishing and bring the pike home already cleaned. At home, cut off the pike's head with a sharp knife, just behind the gill covers. Remove the pike's gills, eyes, entrails - without cutting the belly. Under no circumstances should the belly be cut.
- With the help of a sharp knife and kitchen scissors, remove the skin from the whole fish - with a stocking. Carefully cut the flesh under the skin in a circle and pull the skin off to the very caudal fin. Cut off the spine with a knife as close to the tail as possible.
Remove the skin with a "stocking"
Remove bones and skin from fillets
Soak a stale bun in water
Mix everything for stuffing
Stuff the pike and head
Arrange bones and husks in a saucepan
Cut raw vegetables
Add bay leaf and dried roots
Put the pike on the vegetables in the pan
Stuffed pike with vegetable garnish
Ingredients:
- Pike - 1-1.2 kg
- Onion - 2 pcs
- Dry loaf - 2-3 pieces
- Vegetable oil - 3-4 tbsp.
- Milk (optional) - 1 cup
- Salt, black pepper, coriander, cloves, allspice
- Parsley, lettuce, lemon, pomegranate, olives, pickled gherkins and cherry tomatoes, etc. for serving
How to cook Jewish stuffed pike:
For a small family, it is enough to cook medium-sized fish - one kilogram or a little more. Firstly, it is very problematic to choose a dish for serving so that the whole stuffed pike fits on it. Secondly, larger fish are problematic to cook or bake in the oven. And a pike weighing 1.2-1.5 kg, as a rule, is about half a meter long and it is quite possible to cook it whole
Peel the pike carcass from scales, cut off the pike's head with a sharp knife, immediately behind the gill covers. Remove the gills of the fish, and also gut the insides without cutting the belly. In no case do not cut the stomach - it is necessary that the skin remains intact. This is necessary so that when stuffing the stuffing does not fall out through damage in the skin. The fins of the fish should also be left in place.
Using a sharp knife and kitchen scissors, skin the whole fish like a stocking. Carefully cutting the flesh under the skin in a circle, pull off the skin to the very caudal fin. Cut off the spine with a knife as close to the tail fin as possible. Remove all meat from bones and skin. The skin is dense and durable, the meat is well scraped off. But it is important not to damage the skin. You should get a stocking with fins and a plate of pike meat
Peel a few onions and chop coarsely enough. Fry the onion in vegetable oil until a nice golden color. Soak stale white bread or loaf in milk. If for some reason milk is not suitable, you can replace milk with boiled water.
Grind pike meat twice with a meat grinder. An important point: after the first grinding, you need to pull out the meat grinder knife and remove the bones that have accumulated there. All large bones will gather in front of the meat grinder mesh - by the way, an amazing feature of this kitchen appliance. After the second time, grind the soaked and well-wrung white bread
Mix pike minced meat, ground white bread and all fried onions in a bowl. You can add additional finely grated raw onion - if desired. Salt and pepper the mince to taste. I advise, if desired, to add 1-2 pinches of ground coriander and one column of cloves crushed to a state of dust and a pea of allspice. Add 2 tbsp. spoons of cold boiled water. Mix the minced meat and knead very carefully until completely homogeneous.
Stuff the pike skin with minced meat, giving it the shape of a fish. So that the stuffing does not stick to your hands, wet your hands with cold water. Stuffing is not very tight, so that when cooking or frying the skin does not burst. It makes sense to pierce the skin with a toothpick in several places. Fill the pike head with the rest of the stuffing. Stuffed pike prepared for heat treatment. If there is uncertainty that the pike will remain intact and not be damaged, you can tie the stuffed pike with cotton thread like “iris” - this will reduce the risk of tearing the fish and it will be more convenient to turn and shift it
For heat treatment of stuffed pike, two options can be used
First option. Boiling stuffed pike in bone and vegetable broth. It's not hard. In a large fish pan, put all the pike bones - ribs, spine. Spread a handful of washed onion peel, sliced raw carrots and beets. Add bay leaf and dry soup roots - 1-2 tbsp. Lay stuffed pike and head on top. Put in a saucepan a few peas of black and allspice, cloves and add 0.5 tsp. salt. Pour the stuffed pike with cold water - not hot, the skin of the fish will instantly burst. Put the pan on the fire and slowly (!) Bring the water to a boil. Reduce the heat and simmer for 45 minutes on a very low heat so that the liquid barely boils. When the stuffed pike is ready, carefully drain the liquid.
Second option. Lubricate a baking sheet of suitable size with vegetable oil, or cover it with baking paper, and place the stuffed pike on it. Thoroughly grease the whole fish with fat - vegetable or butter. Put the fish in the oven and turn on the heat. Stuffed pike should be heated together with the oven. Preheat oven to 180 degrees. Bake stuffed pike for about 1 hour. Given the time it takes to heat the fish, this will be enough. Periodically, it is worth lubricating the surface of the fish with fat or liquid that flows onto the baking sheet. It is also worth controlling that the surface of the pike does not burn - the fish can be turned over.
Cover a fish serving dish of suitable length with a few green lettuce leaves (lettuce, romaine, endive). Remove the fish from the pan or baking sheet and transfer to a dish, being careful not to damage the carcass. If the pike was tied with a thread before heat treatment, it will not be difficult. Cut the thread from the fish after transferring to the dish. Transfer the head to the fish on a dish, forming the likeness of a whole fish. Ideal if you can make an imitation of pike.
Stuffed pike, before serving, can be cut into portions. But this can be done directly at the festive table. Decorate the stuffed pike with lemon slices, pickled gherkins and cherry tomatoes, olives, parsley - turn on your imagination. It turns out very beautifully if the stuffed pike is decorated with thin lines of mayonnaise - a mesh pattern, only very little.
Stuffed pike is served chilled, although hot it is just as tasty. If the pike was boiled, you can add boiled vegetables and pour 2-3 tablespoons over it. liquid that remains after cooking and put the dish in the refrigerator to cool. The broth, due to substances from the bones, will harden, and the pike will be in a transparent jelly.
Although stuffed pike is served cold, it is not allowed to cool. This is beyond our strength - it is eaten still hot. Ideally, stuffed pike is served with spicy mustard or homemade horseradish - the best seasoning for fish and meat.
Bon appetit!
Stuffed pike will delight real gourmets with its taste. Even a novice cook can prepare a dish, following the step-by-step recommendations in the recipes.
Fish features
Pike is a fish known all over the world. In different countries, it is represented by various species, differing in size, color and some external differences. All of them are united by several things: sharp teeth, predatory character and tasty meat.
This river fish can also be raised in captivity. For example, in France it is bred in special artificial reservoirs with a total area of more than 500 hectares. In many parts of the world, it is recognized as a delicacy, although there are people who cannot get used to its specific smell of river mud and excessive bonyness.
In our country, legends were made about pikes and fairy tales were written. There is a story about a king who caught a fish and girded it with an engraved ring. This pike was caught after 200 years. Such stories speak of a special relationship to this fish.
Description of the dish and what to look out for
Stuffed pike will be a wonderful decoration of the festive table. Of course, you will have to tinker with its preparation, but the spectacular appearance and unique taste will more than cover all the efforts spent! She is rightly called the "Queen of the festive table", because after serving she will become the main source of attention at the celebration.
For those who do not like this fish because of the presence of the smell of mud, there is a special secret: onions and carrots are added to the stuffing for stuffing, previously sauteed in a pan with a lot of oil. There is another good recommendation to add extra juiciness and eliminate smell: you can add a little salty bacon to the minced meat. It will soften the taste, add juice and give a unique flavor to your fish.
When choosing fish, you must definitely pay attention to the smell - half the success in cooking depends on the right choice. Fresh fish has a strong fishy smell. You have to choose this one. Switch your attention to the mucus covering the carcass, it should be completely transparent. Another feature when choosing a fish is to highlight the color of the gills: red or pink color will tell about the freshness of the fish, without extraneous inclusions.
Pro Tip: Don't choose oversized fish. For a good portion, it will be enough to choose a fish weighing up to 1500 grams. Larger individuals are less cleaned, and the integrity of the skin can be easily broken. In addition, a large pike may not fit in the oven.
The traditional way to cook stuffed pike
Grocery list:
- pike carcass - 1 kg;
- dried loaf - 0.3 kg;
- large carrots - 2 pcs.;
- chicken eggs - 3 pcs.;
- boiled beets - 1 pc.;
- cow's milk - 0.3 l;
- salt - 3 pinches;
- fish spices;
- cloves - 3 pcs.;
- bay leaf - to taste;
- fresh fat - 0.150 kg;
- refined sunflower oil - 2 tablespoons.
To decorate the dish you will need:
- canned black olives - 1 can;
- greens (parsley, dill) - 1 bunch each;
- sour cream or mayonnaise - 0.1 kg.
Cutting rules
Stuffed pike according to the traditional recipe is prepared quite simply. The fish needs to be cleaned of the skin, peeling the scales from it. It is important not to accidentally tear off the skin or make holes in it, because only thanks to it the meat will not fall apart during cutting and it will be easier to remove it in the future. Next, you need to remove the gills. For this, special scissors or a good sharp knife are well suited. Then we cut the fish along the abdomen and carefully take out all the insides. You can help yourself with a small fish knife. Care is needed in order not to inadvertently damage the gallbladder.
Tip: if the gallbladder nevertheless burst and the bile leaked into the fish, then in this case it is worth soaking it in a solution of water with two tablespoons of vinegar and one tablespoon of salt. After 30 minutes, this neutralizes the acid and after rinsing with plenty of water, the fish can continue to cook.
To make pike meat softer, you need to beat off the carcass with a rolling pin on a wooden board. You do not need to hit hard, just make 10 light hits on each side. This will make it easier to remove the skin later.
The next step is to cut off her head, and then take a razor-sharp knife and start cutting off the skin. It is better to choose the direction from head to tail. Stretch the skin and cut with a knife, making circular movements around the carcass. The fins can be cut right under the skin and removed along with it. Gradually we reach the tail and cut it across so that the fin itself remains entirely on the skin.
Cooking process
Pike is a bony fish, so pay special attention to cleaning the meat from the ridge and bones. Put the cleaned meat in a saucepan, add water, onion, bay leaf and a little cloves. Cooking time for pike is about 40 minutes over low heat. Carefully monitor the cooking: after boiling, we advise you to remove the foam from the surface of the water.
While the meat is cooking, you can prepare the filling. We take the cooked loaf crumb, add milk to the bowl with it and let it stand for 10-15 minutes. Then we cut the onion into small pieces, three carrots on a coarse grater and fry in oil over low heat. If you have a blender, then you can grind the fat in it. If it is not, then it is easily done with a good sharp knife. Also, a regular meat grinder is suitable for cooking. Pieces of bacon can be twisted through it along with fried onions and carrots.
We also twist the boiled pike fillet in a meat grinder and mix it thoroughly with chopped vegetables, lard and a milk loaf. Add egg yolks there (without protein). Salt well and add spice to your favorite spices. We mix well again. The remaining proteins need to be beaten with a mixer or whisk until foam is formed. Slowly stirring the minced meat, add the foamed proteins there. This will make the final filling more airy.
Stuffed pike will look better if its cutting has been given great attention and the removed skin has remained intact and unharmed. An important stage of cooking is to carefully fill the inner space of the separated skin with the prepared stuffing. The head can also be stuffed with the resulting fish mass.
We spread the fish on a foil greased with oil, add the fish broth left after cooking to the bottom. Next, cover it on top with a second piece of foil and place it in a preheated oven to 200 degrees. The total baking time is 40 minutes.
If you want to cook a fish with a crispy dried golden crust, then 15 minutes before the end of cooking, remove the top foil, opening the fish.
Submission rules
Stuffed pike is served cold on the table, so it needs to be thoroughly cooled after baking. Put the greens on a large plate in advance and then put the fish on it, like “on a pillow”. Ideally, if you can lay out the carcass and head so that the pike looks whole. Canned olives can be put in the eyes and pike mouth. For lovers of sauces, you can additionally decorate the fish with mayonnaise or sour cream on top.
Jewish stuffed pike
The Jewish people, in general, are experts in the preparation and consumption of pike meat. It was from them that a good and tasty recipe for its preparation came into the world, which was later called “Jewish pike”. Modern cooking methods are somewhat different from those used by the ancestors, but this does not reduce the merits of the fish, but rather, on the contrary, adds new interesting flavor notes. For cooking you will need:
- pike - 2 pcs. (3 kg);
- chicken eggs - 5 pieces;
- onions - 1 pc.;
- dried white loaf - 0.15 kg;
- heated water - 0.12 ml;
- olive oil - about 3 tablespoons;
- fish spices;
- ordinary salt - to taste;
- Japanese nori seaweed;
- dry paprika.
Cooking process
The first step is to clean the fish scales and remove the gills. Then cut the belly with a knife and carefully remove the insides. Cut the spine through the hole in the abdomen with a knife and remove as many bones as possible. Next, with a small knife, cut the meat from the skin, trying not to damage its integrity. From the resulting fillet, once again select the remaining bones.
Put the onion cut into small cubes in a hot frying pan with oil and bring to a beautiful golden color. Dip the prepared bread in warm water and let it stand. If you have a blender or food processor at home, use them; if not, a simple meat grinder is perfect. Scroll fish fillet, soaked loaf and sautéed onion through it. Stir in spices to taste and eggs (yolk and protein) into the resulting minced meat.
Please note: the minced meat must be beaten with a special whisk or mixer, pay special attention to this. To facilitate the whipping process, you can add slightly heated filtered water to the thick mass.
From the resulting mass, set aside 0.3 kg of minced meat in another dish. With what remains in the main cup, stuff the inside of the skin, peeled from the pike.
In a mass laid out in a separate bowl, you need to add dry paprika. Put it in and stir until the minced meat is evenly colored in red. Place sheets of nori seaweed on pre-prepared bamboo mats, and place red minced meat on top. Using a mat, roll up a roll. Place the resulting stick inside the fish skin so that it lies in place of the pike ridge.
Put the resulting fish with a surprise on a baking sheet, pre-greased with oil. Put everything in the oven, preheated to 200 degrees for about 1 hour.
The dish can be served both hot and cold, but be sure to put the fish on a plate on top of thinly sliced lemon slices. Such a touch will give a beautiful appearance and add a touch of classics when serving fish in a modern format.
Stuffing pike with mushrooms
Stuffed pike with mushrooms is another wonderful dish that will be an exquisite addition to any holiday table. Such a dish will draw all the attention to itself, so in the process of cooking you need to try your best to make the pike with mushrooms truly magnificent.
For cooking you will need:
- pike carcass - several pieces with a total weight of about 3 kg;
- white loaf - 0.2 kg;
- chicken eggs - 2 pcs.;
- marinated champignon mushrooms - a jar of 1 l;
- fresh carrots - 2 pcs.;
- onions - 2 pcs.;
- fresh lemon - 1 pc.;
- cow's milk - 0.2 l;
- butter - 0.07 kg;
- sunflower oil;
- dill and parsley - to taste;
- fish spices - to taste.
Step by step cooking process
The fish must be cleaned of scales, gills and fins. A sharp kitchen knife for fish and special scissors will help with this. Make an incision around the head without separating the spine from it.
Next, very carefully cut the belly of the pike and remove all the giblets from the inside. Carefully take out the gallbladder so as not to tear it and fill it with bile fish. Then, with the utmost care, separate the skin from the pike meat using a knife and scissors. Scissors will be needed to cut off the fins and tail from the inside of the fish, under the skin. Next, the resulting skin “cover” is well salted from the inside and outside.
Carefully remove all small and large bones from the resulting fillet so that they do not spoil the process of eating. Stuffed pike will be eaten much better if the bones do not interfere in the mouth.
A long loaf in a separate bowl must be poured with warm milk and let it stand for 10-15 minutes. Then you need to prepare the filling, and for this you need a food processor, blender or a regular meat grinder. Grind or twist together pike fillet, milk loaf and eggs. Mix well.
The next step is to chop the onion and grate the carrots, and then pass over low heat until golden brown. Be sure to fry in vegetable oil. Then chop the pickled mushrooms and throw them into the pan with onions and carrots. Stew well for 4-6 minutes, and then dump the contents of the pan into the minced meat and mix everything again. Add spices and dried herbs to taste.
Gently stuff the fish skin with the resulting mass, using a tablespoon. Do not pack too hard - there should be enough space for the juice to form and boil inside.
Cover a baking sheet with foil, grease with oil and place the fish on it. We advise you to wrap the pike tail in foil to avoid burning and drying out. If you cover the fish with foil completely, then it will bake in its own juice, and if you leave it open, the skin will be covered with a beautiful golden crisp.
The baking time in the oven is about 60 minutes at a temperature of 200 degrees. For a spectacular serving, place round slices of thinly sliced lemon on plates, and place portions of baked pike on top. Stuffed pike is ready and can be served to guests.
Bon appetit!
Conclusion
Lemon juice goes well with any fish. It can be sprinkled on the finished carcass by squeezing the lemon halves. You can also add soy sauce to the table. The salty taste will complement the taste of baked fish. Pike drinks can be served with white wine - they go well with pike meat. This is how they often serve their dishes on the table in French cuisine.
Enjoy your meal!
Pike in Hebrew is a delicious dish that is served mainly on holidays. The process of its preparation is very laborious, but the result is worth it.
This Jewish dish is prepared from pike, as it has a dense skin. But if you wish, you can stuff any other river fish, the main thing is that it be fresh.
Ingredients
The Jewish stuffed pike recipe is somewhat different from the classic one. It includes the following products:
- 2-3 kilograms of fresh fish;
- 3 carrots;
- 2 small beets;
- 3-4 bulbs;
- onion peel;
- 100 milliliters of vegetable oil;
- 2 slices of bread;
- 4 peas of allspice and hot pepper;
- 4 bay leaves;
- 2 tablespoons of sugar;
- salt;
- water.
Cooking
Stuffed pike is a Jewish dish. Therefore, you need to follow the rules for its preparation. For example, we will not soak bread in milk for minced meat, because this is contrary to the laws of kashrut. Therefore, we use ordinary water for this.
Stages of cooking pike in Hebrew:
- We cut off the head from the fish carcass, get rid of the gills and eyes. We do not rip open the abdominal part, we remove the insides through the cut on the neck, we get rid of the scales. Carefully remove the skin - for this we cut it in the area of \u200b\u200bthe fins, slowly tighten the stocking, wash it.
- We separate the meat from the bone, try to get rid of the bones as much as possible. We pass it along with half of the whole onion, bread soaked and squeezed in water through a meat grinder. In order for the filling to be tender, juicy, add vegetable oil, then bring it to taste - salt, pepper.
- We stuff the skin with minced meat. We prepare a pillow of vegetables - we clean them, cut them into slices of medium thickness, put them on the bottom of the dish in which the delicacy will be prepared, and already place the fish on them.
- Grind pike bones, onion peel, add to the dishes, but place away from the main ingredient. We also add peppers, bay leaf, oil to the dishes. We fill it with water (to slightly cover the fish), add some salt, add sugar. Simmer for 3 hours.
- We boil the head separately. We make sure it doesn't melt.
- We wait for the fish delicacy to cool completely, put it on a plate, put our head on it.
If desired, the dish can be decorated with herbs. It is better to refuse the use of fish seasonings, since the taste of Jewish pike may not be so pronounced from this.
Stuffed dishes have always occupied a separate place in Jewish cuisine, be it pike (the name in Yiddish is “gefilte fish”) or goose necks stuffed with buckwheat porridge. They prepare such a dish in different ways: some add sugar to the minced meat and use a lot of vegetables, others make the fish spicy, seasoning it with plenty of ground pepper. The dish gained particular popularity due to the observance of the Sabbath holiday. On this day, you can not work, including sorting. This includes the separation of fish bones. Therefore, the skin is stuffed with ready-made minced meat, in which there is not a single bone. Very soon, a tasty and economical dish became even more widespread. Pike gefilte fish is often served at the New Year's table, as well as on the occasion of personal celebrations.
Hebrew in pieces
Many people think that fish should be stuffed in portions. The advantage of this method is not only that the finished dish does not even need to be cut, but it also takes much less time to cut the carcass. This is the easiest recipe for Jewish stuffed pike.
You will need the following products:
- fish weighing 2 kg;
- a spoonful of ground pepper and sugar;
- 3 medium onions;
- a slice of white loaf;
- a couple of hard-boiled eggs;
- 1 tsp salt (she will go into minced meat);
- large beets and carrots
Step by step preparation:
- Remove the scales from the carcass without damaging the skin.
- Do not open the belly, but cut the fish into portions.
- Clean from the insides and films.
- Carefully cut out the flesh with bones. Rings with a half-centimeter layer of meat on them should turn out from the skin.
- The head should also be cleaned. Don't touch the tail.
- From the pulp, make minced meat with half an onion, bread and boiled eggs.
- Season the mass. Gently stuff the fish "rings" with it, as well as the head.
- Beets with carrots should be chopped into thin strips, and onions should be cut into half rings.
- Place half of the vegetables on the bottom of the stewpan, and place the pieces of fish close to each other on top and cover with the remaining products, season with seasonings.
- Then lay out the minced meat that did not fit in the fish rings and cover with egg glaze.
- Send the dish for a few minutes in the oven. Do not close the door. During this time, a crust forms on the egg.
- Then fill the fish with water so that it covers the vegetables a little. Cook over low heat for about an hour.
- In the Jewish culinary tradition, any fish is cooked for at least 1.5 or even 2 hours. But for pike, 30 minutes is enough.
Take out the finished fish and put all the pieces on a dish so that you get a whole carcass. Serve chilled with thickened broth and boiled potatoes. You can also use the vegetables with which it was prepared.
Advice! Often stuffed pike is made as filler. For this, fish broth is boiled, gelatin is diluted in it. They let it stand. And chilled pour the pieces.
Fish in a stocking
The most difficult Jewish recipe for stuffed pike is considered to be cooking it whole. Without practice, not everyone succeeds in cutting the carcass correctly the first time. And the rest is pretty simple.
You will need the following products:
- pike (1 kg);
- fresh beef or mutton fat (100 g);
- medium bulbs (2 pcs.);
- a couple of eggs;
- large carrots;
- fat sour cream (200 ml);
- multi-colored bell peppers;
- lettuce leaves;
- head of purple onion;
- one bunch of parsley and dill;
- seasonings to taste.
Step by step preparation:
- Carefully descale the fish.
- Remove the gills from the head. Through the holes formed, get rid of the insides. The pike skin should remain intact.
- Now comes the most crucial moment - the removal of the "stocking". You need to carefully cut the place where the head is attached to the spine. But it is not necessary to separate completely.
- Then, literally a millimeter with a sharp blade, you should separate the skin from the pulp without tearing it.
- The skin should make a whole bag. On one side there will be a tail fin, and on the other - a head as a cover.
- The skin must be turned inside out and cleaned of the remaining meat.
- Remove the pulp from the bones, combine with fat and cook minced meat.
- Now you can proceed to the vegetables: cut the carrots into small squares, and the onions into thin quarters of rings and pass through.
- Combine everything, add raw eggs, spices and knead.
- Fill the skin with the resulting mass.
- It is not necessary to lay the stuffing too tightly. Its remains can be put on cutlets.
- Spread foil on a baking sheet.
- Poke a few holes in the fish with toothpicks.
- Bake at 180 degrees for about 40 minutes.
Advice! If the crust bakes too quickly on top, you can additionally wrap the pike with parchment paper. Check readiness with the same toothpick. If the juice is clear, the dish can be eaten. In the case when the liquid seems cloudy, it is better to keep it in the oven for at least another 15 minutes.
Pike with Japanese seaweed
Traditions are relatively constant. Each generation brings its own flavor. Cooking is no exception. Although pike gefilte is a national dish, there is always the opportunity to add a unique twist. In this recipe, it is nori leaves.
You will need the following products:
- very large carcass (3.5 kg);
- chicken eggs (5 pcs.);
- onion (1 kg);
- a piece of white bun;
- water (100 ml);
- ground paprika (2 tsp);
- several sheets of nori;
- olive oil;
- spices.
Step by step preparation:
- Fill the bun with water and leave.
- In parallel, pass the onion and cool it.
- Clean the fish, cut out the fins and tail.
- Carefully, without breaking the cover, remove the spine.
- Separate the fillet from the skin.
- Make mincemeat out of it with fried onions and bread.
- Transfer the mixture to a food processor and turn it on at low speed, mix the whole mass, beat in the eggs and add spices.
- You need to beat the minced meat for at least five minutes. For more softness, pour in a little water. Set aside about 200 g of the mixture.
- Spread the peel on the surface and gently straighten.
- Spread the mixture evenly over it.
- Season part of the fish mass generously with paprika so that it acquires a rich shade.
- Now we take nori (they should be enough for the whole fish). 10 cm carcass near the tail does not count.
- Spread a mat on the table, sheets of algae on top.
- Spread the minced meat on them with wet hands and align it.
- Roll up the roll, and cut off the excess edges.
- Put on the cut pike in place of the ridge.
- Roll up the fish like a book, skin side up.
- Prepare a sleeve for baking, grease it with vegetable oil along with the fish.
- Place the pike in a cooking bag and secure the ends.
- Bake for about an hour at 180 degrees. The surprise dish is ready!
Interesting! In Hebrew, this dish is called "gefilte fish". And it means cooking not specifically pike, but any large fish. Depending on the region where the ethnic group lives, the recipe may vary. It is believed that such a dish appeared not only on religious grounds, but due to the fact that the poor could not afford to cook whole fish, the commandment somehow ascribes.
Jewish-style stuffed pike will decorate any holiday table. The main thing is to learn how to properly remove the skin. But this skill will come only with experience.
You can learn about cooking Jewish stuffed fish from the video: