Gefilte fish

Gefilte fish

Category: Fish dishes

Ingredients
Big fish	2-3 kg
Rast. oil	2 tbsp. l.
Yesterday's White Bread	200 g
Bulbs	6 pcs.
Onion peel (how much there is, but the more the better)
Carrot	3 pcs.
Large beets	2 pcs.
Egg	2 pcs.
Sugar	1 tbsp. l.
Salt, pepper, lavrushka

Cooking method

• You can stuff any large freshwater fish - pike perch, pike, carp, carp, etc. We will clean the fish, as usual, from scales and fins, cut off the head by removing the gills from it. Do not cut the abdomen! Then we take out the insides from the carcass and rinse it with water. We cut the fish into portions and very carefully, without damaging the skin, cut out the flesh from each piece. Prepare minced meat from the pulp of fish, onions and soaked in water or milk and well-squeezed bread and add eggs, sand, salt and pepper to it. We fill empty fish skin cases with this minced meat, comparing the surfaces with a wet palm.
• Pour oil on the bottom of the casserole and place the beets, carrots, husks, the remaining fins, bones and head cut into circles. Then a layer of stuffed fish, then vegetables again, etc. Pour water only at the level of the last layer and cook over low heat for 2 hours from the moment of boiling.

Note

My husband, a keen yachtsman and fish-eater, once again brought me a big fish, and I, once again going to the kitchen to stuff it, thought that, as it were, I had not seen this recipe on our website.

Eat with horseradish. And with pleasure!