Name: Stuffed fish by Nonna Grishaeva
Cook time: 90 min
Total time: 90 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Onion - 3 pcs.; Mirror carp - 1.5 kg; Carrot - 1 pcs.; Beet - 1 pcs.; Vegetable oil - 3 tbsp.; Semolina - 2 tbsp.; Bay leaf - 3 pcs.; Salt to taste; Salt, freshly ground black pepper to taste

Stuffed fish was popularized by Ashkenazi Jews. Following Halakha, on Saturday a strict ban on any work comes into force, you can’t cut anything, or even pick out bones. That’s why gefilte fish (that’s the name in Yiddish), a fish stuffed with ground flesh, was ideal for Shabbat dinner and became the centerpiece of the holiday table. There are many cooking variations in modern kitchens. Nonna Grishaeva and her mother Margarita Evgenievna shared the recipe that they brought with them from Odessa. They suggest taking a carp and stuffing its carcass with minced fish meat, finely chopped, seasoned with salt and pepper, and baking it in the oven.

Peel the onion, wash the skins thoroughly and store. Cut the onion into small cubes. In a deep frying pan, heat 3 tbsp. l. vegetable oil and fry the onion over medium heat until light golden brown. Remove from heat and cool.

Remove scales from the carp, rinse with cool water and dry with paper towels. Cut the skin around the head, trim the spinal bone. Carefully separate the head and pull it down along with the skin. The skin should be removed from the fish with a stocking. Remove the gills from the head.

Gut the fish. Cut the fillets from the bones, removing small bones if possible. Save the spinal bone. Pass the fish and onions through a meat grinder. It is optimal to grind the minced meat twice.

Pour semolina into the minced meat, salt and season with pepper. Pour in 50-70 ml of cold water and mix thoroughly. Beat the minced meat, gathering it into a lump and throwing it back into the bowl. This is required so that the minced meat becomes more uniform.

Preheat oven to 180°C. Cut the carrots and beets into 0.5 cm thick slices. Place the carp backbone, onion skins and bay leaf in the bottom of a large ovenproof dish. Add carrot and beet slices, salt and season with pepper.

Fill the skin with minced meat and give the carp the appearance of a whole fish. Place the stuffed fish in the dish on top of the vegetables and pour in about 600 ml of boiled water. Brush the fish with the remaining vegetable oil, place the pan in the oven and bake for 40 minutes.

Stuffed fish by Nonna Grishaeva

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

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Stuffed fish by Nonna Grishaeva

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