Stuffed Carp
Appetizers • Jewish
Description
Stuffed carp, traditionally served cold. The carp is cooked surrounded by slices of vegetables that will impart their juices to the fish, so be sure to find delicious beets and tasty carrots.
Ingredients
- Carp 1 piece
- White bread 5 oz
- Onion 3 heads
- Beetroot 3 pieces
- Carrot 3 pieces
- Olive Oil 1½ spoons
- Onion 10 pieces
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Clean the large carp by removing the innards and scales. Cut off the head and remove the gills. Cut the remaining fish into pieces about 3 cm wide.
Step 2
Using a small sharp knife, carefully remove the meat from between the bones and skin, trying to get as much as possible. Also, remove the meat from the head. Remove the bones from the tail.
Step 3
Thoroughly grind the fish flesh together with soaked white bread crumbs and a large onion on a cutting board using a cleaver. You can do the same in a meat grinder, but it won't be nearly as flavorful.
Step 4
Transfer the fish filling to a bowl, season with salt and pepper, add olive oil, and vigorously whisk until it becomes light and fluffy.
Step 5
Stuff the pieces of the former fish, including the head and tail, with the filling. Keep a bowl of cold water nearby: the filling tends to stick to your hands.
Step 6
Chop the remaining onion (finely), and slice the carrot and beetroot into thin rounds.
Step 7
Line the bottom of the pot with a layer of beet slices, then add a layer of carrots and onions. On top of the vegetables, place the stuffed pieces of carp. Cover with layers of beets, carrots, and onions, then add more fish — and continue this process. The final layer should be vegetables.
Step 8
Pour water into the pot until it just covers the contents, and place it over high heat. Once the water boils, add the onion skins and cover the pot with a lid. Cook for at least another hour and a half.
Step 9
Allow the pot with the cooked carp to cool on the stove, then refrigerate it overnight, or preferably for a full day. Serve the carp cold.
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