Gefilte Fish with Vegetables

Ingredients

• Carp 10 lbs
• Onion 0 lbs
• Carrot 20 oz
• Beetroot 20 oz
• French Baguette ½ pieces
• Bay leaf 2 pieces
• Green peppercorns 12 pieces
• Garlic 6 cloves
• Honey 1 tablespoon
• Salt to taste

Step-by-Step Guide

Step 1

Clean the carp by removing the scales and gutting it.

Step 2

Cut off the head and slice the fish into pieces 3–4 cm thick. Remove and keep the fins and tails.

Step 3

Remove the skin from the resulting fish steaks without damaging it.

Step 4

Remove the fish flesh from the bones and pass it through a meat grinder.

Step 5

Cut the crust off the bread, dice it into large cubes, and soak in milk.

Step 6

Pass 3 onions and 3 cloves of garlic through a meat grinder.

Step 7

Add the egg, squeezed bread, season with salt and pepper, and mix well.

Step 8

Line the bottom of the pot with onion skins, as well as the leftover tails, fins, and bones from the fish preparation.

Step 9

Slice the onion, carrot, and beet into rings about 5 mm thick. Layer the vegetables in the pot on top of the husks.

Step 10

Begin shaping the patties. Place a piece of prepared fish skin on the cutting board, take a small amount of the filling, gently flatten it, place it on the skin, and wrap the skin around it.

Step 11

Place the patties in the pot. Continue shaping and adding them to the pot in this manner. To prevent the patties from sticking together, place vegetables between them.

Step 12

Once one layer of patties is cooked, layer it with vegetables on top and continue to add more patties on top of that.

Step 13

If you run out of skin but still have filling left, shape it into fish balls and place them in the pot as well.

Step 14

Add the remaining vegetables, then add bay leaf, black peppercorns, garlic, a spoonful of honey, and salt. Gently pour in water along the sides of the pot, filling it to about ¾ of its capacity. Place the pot over medium heat, and when the water starts to simmer, reduce the heat to medium-low, cover with a lid, and cook for 1.5 to 2 hours.

Step 15

Serve the finished gefilte fish with broth and vegetables.