3 
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Time for preparing
Contents
- Recipe difficulty
Medium dish
- Energy value
109.55kcal
- Rating
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Recipe
Jewish cuisine is famous throughout the world for its unusual and delicious fish recipes. This dish is not with the exception, it will certainly become the star of the festive table. Cook a delicious Jewish fillet in Jewish style at home and a beautiful treat will not leave anyone indifferent. Make this dish long and not so simple, but your result will not disappoint.
Let’s get started!
Ingredients
0/16 ingredients
109,55
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Bon appetit, I hope you had fun with us!
Steps
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- Milling carp so as not to damage its skin. Meat grind in a meat grinder.
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Onion (400 g) cut into a small dice and toss to the minced meat. Also add a loaf soaked in water, an egg, half a raisin, salt and pepper.
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Put the skin of the fish in a deep baking dish, top on mince it and put in the oven for 20-25 minutes until the fish is finished.
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While the fish is baking, we proceed to the preparation of the broth. AT pour 1 liter of water into the pan, where you need to add the onions, leek, half parsley, carrot, celery root, laurel leaf, bouillon cube. Cook the broth over low heat for 40 minutes. At the end of cooking, strain it through several layers gauze. Introduce the gelatin and, stirring constantly, dilute it to complete dissolution.
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When the fish is baked and completely cooled, it must be cut into portioned pieces, put on a plate.
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Garnish a plate with parsley, lemon and almond flakes. Everything pour broth and refrigerate for at least 3 hours.
Keywords:
- jellied
- carp
- A fish
