A simple recipe: fish fish in Hebrew

How is Fish Fish cooked in Hebrew? Recipe step by step with the photo will be presented in this article. Also you will learn about what ingredients are included in this unusual dish, how much it should be cooked and stuff.

General information

The laws of kashrut do not allow Jews to eat certain types of meat. In this regard, the cuisine of this people is rich in very tasty and nutritious dishes from fish.

Unfortunately, not all residents of our country know what the Fish Fish is in Jewish. The recipe with a photo of this dinner will be described in detail below.

This dish is a kind of jellied. As you already understood, it is done with the use of fish. Also in its composition are quite affordable vegetables in the form of potatoes, beets, carrots, etc.

What fish is cooked from?

How is the recipe presented? Fish fish in Hebrew can be prepared using carp, carp or zander. Other types of river inhabitants are also allowed.

According to the opinion of those who have repeatedly made this dish on their own, it turns out to be very satisfying and tasty. Moreover, with the proper preparation of Fish Fish in Jewish, the recipe of which everyone should know, will serve as a very beautiful snack for the festive table. Invited guests will definitely appreciate this bright and unusual dish.

Fish fish in Hebrew: recipe

Carp for this dish fits perfectly. This fish will make the jellied aromatic and very satisfying.

So how do we implement the recipe we are considering? Fish fish in Hebrew is prepared using the following components:

• Carp fresh - 1.5 kg;
• Carrots large - 3 pcs .;
• Potato tubers - 5 pcs .;
• Medium-sized beets - 3 pcs .;
• Onion - 1-2 pcs .;
• Pepper black ground - at your discretion;
• Salt iodized - at your discretion;
• Bay leaves - 2-3 pcs .;
• Pepper black peas - 5-7 pieces.

The processing of the main ingredients

How is Fish Fish done in Hebrew? The recipe for this dish requires the alternate processing of all components.

First you need to prepare fresh fish. The carp is thoroughly washed, scaled, then gutted, the head, tail, fins are removed and dried with paper towels. After that, it is shredded with not very thick steaks.

Vegetables are also processed separately. They are cleaned and cut into smooth slices no more than 0.5 cm thick.

Form the dish

In what should be the recipe in question? Fish fish in Hebrew is prepared in a thick-walled deep saucepan. You can also use cauliflower or a scallop.

After preparing the dishes in it, layers of beets are laid out, followed by steaks of fish. After thoroughly flavoring the ingredients with pepper and salt, they are covered with potatoes. After that, the remains of the fish are also spread over the above-mentioned vegetable.

Re-salt and pepper the products, in a pan, fresh carrots and onions are placed in layers. At the very end, the ingredients are thrown leaves of laurel and peas of black pepper.

The cooking process on the stove

Once all the constituent components are in a saucepan, they are poured with ordinary drinking water. The liquid should lightly coat vegetables and fish.

In this form, the dish should be covered with a lid and put on medium heat. After the broth boils, the contents of the dishes are gently shaken, and the fire is reduced to a minimum.

That the Jewish fish dish turned out as much as possible tasty and rich, it should be cooked about three hours. During this time, all ingredients should become soft and almost boil. In this case, the pan should be shaken periodically.

The final stage

Now you know how to implement the presented recipe. Fish fish in Hebrew turns out very tasty. After the dish is fully cooked, carp and vegetables should be carefully laid out in a deep dish and poured with fish broth. In this form, a kind of pouring must be cleaned in the refrigerator (hold until completely congealed).

We serve to the table

Present such a dinner to the festive table follows in a chilled form. The frozen jellied is cut into pieces and laid out on plates. Use it preferably with salt and a piece of pita bread.

Stuffed fish in Hebrew (fish): recipe

Few people know, but the Jewish dish in question can be prepared in many ways. The simplest and most accessible recipe was presented above. Now we will tell you about how such a dish is made in the original.

So, we need fish for fish:

• Fillets of freshwater fish - about 700 g;
• Onion bulbs with husks - 2 heads;
• A white loaf of yesterday's production - about 150 g;
• Chicken egg large - 2 or 1 piece;
• Vegetable oil for minced meat and broth - 4 large spoons;
• Fresh carrots - 1 large fruit;
• A small beet - 1 piece;
• Sugar is light for minced meat and in broth - 1 large spoon;
• Lavrushka, salt and pepper - according to desire and taste.

Processing ingredients

Before preparing the dish in question, you should properly divide the river fish. It is thoroughly cleaned and then cut into pieces. After this, the fish fillets are neatly cut off, leaving the skin in its entirety (in the form of a wide ribbon). The latter is useful to us for stuffing the main product.

Cut the fish fillet, it is crushed with a meat grinder. This procedure is carried out twice. A large bulb and a white loaf soaked in drinking water are also passed through the meat grinder.

Add black pepper (to your taste), salt and ½ large spoonful of sugar to the finished mince. Also, 2 tablespoons of vegetable oil and ¼ cup of water are spread to the crushed fillet. They pour gradually, mixing all the ingredients well with their hands.

With regard to vegetables such as beets, onions, potatoes and carrots, they are cleaned and shredded with circles 5 mm thick.

The process of forming an unusual dish

How is stuffed fish made in Hebrew (fish)? After the mince is ready, large meatballs are formed from it. Then they spread over a ribbon made of fish skin, which is then tightly tightened. By the way, you can cook this dish without the skin. His taste will not change from this.

Having carried out the described actions, it is necessary to take deep thick-walled utensils. It alternately spread onions, cut into rings, and onion husks. This component is necessary for us to make the dish acquire an unusual color.

Also in the dishes lay layers of carrots, potatoes and beets. Only after that in the pan are placed meatballs, wrapped in ribbons of fish skins.

At the very end, all the products listed are flooded with water. It should be done very carefully, so that the liquid does not wash away the stuffing.

Ideally, water should cover the Jewish dish by 1 cm. An hour after cooking, another 1 cup of drinking liquid is required to be added to it.

Heat treatment

Gulf the vegetables and fish with water, fill the pan with medium heat. Waiting for boiling broth, it is closed with a lid, and the temperature is reduced to a minimum. In this form, the ingredients are cooked for about 2-2.5 hours. At the same time the dish should not boil, but languish.

In the process of cooking, salt, a little sugar and pepper are added to the fish. At the same time it is definitely tasted. If any spices are not enough, then they are used repeatedly.

To give the dish a rich taste and aroma 10 minutes before the plate is turned off, a laurel leaf is added to it.

How should I serve the festive table?

Having prepared a Jewish dish as described above, you will get a very tasty and hearty meal. After the heat treatment, all the ingredients, vegetables and stuffed fish are carefully placed in a deep dish. Further they are poured with filtered broth (in that they stayed in a saucepan). In this form, the pouring is put in the refrigerating chamber. A few hours later, the aromatic broth will freeze, and you will get excellent fish meatballs in jelly. Serve them with guests, along with a slice of pita bread and lots of fresh greens.