Incredibly tasty pike stuffed with Jewish vegetables. Such a dish, which is traditional for the cuisine of Israel, comes out juicy, tender, satisfying. At first glance, it may seem to a novice cook that it is extremely difficult to prepare such a fish-based delicacy on your own. However, this is not at all the case! A dish traditional for Jewish cuisine does not need to be filled as a whole. You can cut the carcass into portioned pieces. It turns out just amazing! Spices also play their part. Saffron gives a special piquancy to the finished snack, allowing you to achieve an exquisite taste and appetizing shade.

Cooking time - 2 hours.

The number of servings is 6.

Ingredients

An incredibly delicious Jewish treat is easy to make if you prepare the following products:

• pike - 1.5 kg;
• onions - 2 heads;
• salt - 1.5 tsp;
• white bread - 100 g;
• egg - 2 pcs.;
• fresh milk - 200 ml;
• carrots - 2 pcs.;
• ground black pepper - ½ tsp;
• butter - 2 tbsp. l.

These are the main ingredients. To cook fish in broth you need:

• beets - 1 pc.;
• onion - 1.5 pcs.;
• saffron - 1 pinch;
• salt - ½ tsp;
• ground pepper - ¼ tsp

How to cook Jewish stuffed pike

Making pike stuffed in Jewish style is not as difficult as it might seem to you at first glance. Of course, in this recipe there are certain subtleties and nuances. But it will not be difficult to deal with them if you use a step-by-step recipe with a photo.

1. So, pike in Hebrew is done quite simply. But to simplify your task, it is recommended to immediately prepare all the necessary ingredients.

1. It is necessary to prepare white bread. The crusts are cut from it. The crumb itself is cut into small cubes.

1. Bread slices for stuffing pike in Jewish style should be soaked in milk.

1. Carrots will need to be boiled for 25 minutes in lightly salted water. The fruit must be peeled and cut into large pieces.

1. The onion is peeled and cut into quarters.

1. Next, you need to prepare the fish itself. To cook Jewish pike according to the recipe with a photo, now you need to clean the carcass. The insides are thoroughly cleaned. The fins will need to be cut off. The tail and head are also cut off. Remember to remove the gills so that the finished dish does not taste bitter. The prepared carcass is cut into small pieces. The optimal thickness of 1 fragment is 1.5 cm. Cut off the pulp at the spine.

On a note! Don't throw away the scales and the head and tail. We still need them.

1. The resulting fish fillet should be scrolled 2 times through a meat grinder.

1. You will also need to scroll raw onions and carrots.

1. The resulting minced meat is mixed with white bread, which is also recommended to be pre-rolled through a meat grinder or smashed with a blender.

1. Butter must be melted.

1. Now you need to mix the melted butter with minced fish and vegetables. Eggs should be beaten into the mixture. All you need to season with ground pepper and sprinkle with salt.

1. Fish pieces are filled with minced meat. The top of the mixture is leveled.

1. Carrots, beets and onions for broth must be peeled and washed. All vegetables are cut into fairly large plates.

1. At the bottom of a wide pan with high walls, you need to lay out the slices.

1. Fish blanks are laid out on top. It is also worth putting a fish tail and head there.

1. The scales are washed. It must be put in gauze, folded in 2-3 layers and tightly tied. This blank is also sent to the fish.

1. Everything is filled with water. The dish should be salted and diluted with pepper. Everything should be stewed for 1.5 hours. The lid should be slightly open. The fire is set weak.

Note! The broth should constantly, but not very strongly boil. So there is no need to set the minimum heating either.

1. When the pike according to the Jewish recipe is ready, it must be laid out on a flat plate. From above, the pieces are generously poured with the resulting broth, which must first be filtered without fail. It is recommended to decorate our pike stuffed according to a Jewish recipe with slices of boiled carrots.

This dish is served chilled. It's incredibly filling and delicious!

Video recipes

Jewish stuffed pike is made according to a recipe with a photo is quite simple, but video instructions will make the process even more visual:

To prepare this dish we need:

Pike (1 kilogram)
- a little unsalted fat (about 100 grams)
-2 bulbs
-1 or 2 eggs
- 1 carrot
-1 teaspoon honey
-salt pepper
- sour cream (200 grams)

So, you already have all the ingredients, now it's time to start the cooking process itself. First you need to cut the pike with a stocking. To do this, you need to clean it from scales, then cut out the gills. We take out all the insides, without opening the belly, then carefully cut the cartilage between the head and torso. Next, you need to separate the pulp from the skin in the head area and pull off the skin, holding the ridge with a fork. On the inside of the skin, you need to cut off the remains of meat from the skin and the ridge, in order to then twist them in a meat grinder (so that sharp bones do not get into the dish). Rinse the finished stocking in running water. Now it can be used for cooking.

We twist the fish fillet, lard in a meat grinder, then cut the carrots into small cubes, no more than 3 millimeters, or you can grate them. But after slicing, the finished baked pike will look very beautiful and appetizing.

Fry onions and carrots.

Add the ground lard, chopped carrots and eggs to the minced meat, season it all with salt and pepper (seasoning is put to taste) and mix well.

Now let's move on to our "stocking". It must be thoroughly washed on the outside so that a delicious dinner does not turn into food poisoning. We begin to stuff the pike skin stocking with minced meat. It's important not to overdo it. If you fill the skin with stuffing to the eyeballs, the "stocking" can simply burst. Therefore, cutlets or meatballs can be made from the remaining minced meat and baked with fish. You can also fill the fish head with the remaining minced meat.

Now you need to prepare a baking sheet. To do this, you need to take a sheet of food foil and cover it with a baking sheet, grease it with vegetable oil so that the fish does not burn and stick to the pan during baking. We shift the pike filled with minced meat onto a baking sheet, put meatballs next to it, and in those places where the fish touches the baking sheet, slices of raw potatoes (again, so that the pike does not burn). Then you need to pierce the leather stocking with a needle in several places and grease with sour cream. Everything can be put in the oven. The temperature for baking is 180-200 degrees. We put our fish on fire for half an hour - forty minutes.

After half an hour, you need to try to pierce the pike with a match or a toothpick. If cloudy juice flows from a leather stocking, then the dish needs to stand for a few more minutes. If the juice is clear, you can take the fish out of the oven.

Stuffed pike is ready. Now it remains only to transfer it to a dish and decorate it beautifully. Only restaurants in Irkutsk can show such beauty, and now in your kitchen. You can put meatballs and potato slices next to the fish. You can cover the pike with mayonnaise sauce made from butter and mayonnaise, sprinkle with chopped herbs, overlay lettuce leaves, bell pepper slices ... It all depends on your imagination and ingenuity. Good appetite!

The most delicious pike dish that is cooked all over the world is stuffed pike. There are many ways and recipes for cooking, which are very radically different from each other. It is often said that a properly stuffed pike is prepared only in the way it is customary to cook among the Jews. And, not surprisingly, there is no single recipe.

Those who say that pike are fish tasteless and stink of mud, most likely, they saw the pike only on TV in the program “In the Animal World” and simply do not know how to cook. Pike meat is dense and lean, sometimes you can hear - "protein" meat. Fried pike, if cooked with soul, will give odds even to pike perch, despite some dryness of the meat.

So, about the Jewish roots of the dish stuffed pike. How many recipes have I seen with the name “Jewish stuffed fish”, or געפֿילטע פֿיש‎ - gefilte fish, almost all of them begin with the words - you need a carp for a couple of kilograms, but they rarely remember about pike. As I understand it, pike is not found in the Middle East, and carp is grown in abundance. The cuisine of any nation includes, first of all, those products that the nature of its country gives it.

Pike lives in many regions. The greatest distribution, or as they say - habitats, is freshwater reservoirs and rivers of Europe, Asia and America. Pike is an excellent fishing object for millions of fishermen, and an excellent product for cooking. Fish in tomato sauce or stuffed pike are favorite homemade fish dishes.

As a rule, stuffed fish is prepared from peeled fish skin stuffed with minced fish meat with the addition of onions, sometimes eggs, and soaked white bread. The fish is boiled in a broth of fish bones and vegetables, and served sliced.

Stuffed pike is the main dish for lunch, and even for a festive dinner. As with pike cutlets, large fish with a lot of meat and visible bones is preferable for this dish. Recently, pike is stuffed more and more often not according to old recipes. Prepared fish is not boiled, but baked, which is very tasty. Sometimes, stuffed pike is understood as baked or boiled minced meat cutlets wrapped in parchment - as an analogue of stuffed fish cut into slices. Stuffed pike with the addition of mushrooms, fried vegetables and even cracklings is not uncommon.

Stuffed pike. Step by step recipe

Ingredients (serves 4)

• Pike 1-1.2 kg
• Onion 2 pcs
• Dry loaf 2-3 pieces
• Vegetable oil 3-4 st. l.
• Milk (optional) 1 glass
• Salt, black pepper, coriander, cloves, allspice spices
• Parsley, lettuce, lemon, pomegranate, olives, pickled gherkins and cherry tomatoes, etc. for filing

1. For a small family, it is enough to cook medium-sized fish - one kilogram or a little more. Firstly, it is very problematic to choose a dish for serving so that the whole stuffed pike fits on it. Secondly, larger fish are problematic to cook or bake in the oven. A pike weighing 1.2-1.5 kg, as a rule, is about half a meter long and it is quite possible to cook it whole.

   Pike carcass for stuffing

2. Peel the pike carcass from scales, cut off the pike's head with a sharp knife, immediately behind the gill covers. Remove the gills of the fish, and also gut the insides without cutting the belly. In no case do not cut the stomach - it is necessary that the skin remains intact. This is necessary so that when stuffing the stuffing does not fall out through damage in the skin. The fins of the fish should also be left in place.

   The pike will be cleaned and gutted without cutting the stomach

3. Using a sharp knife and kitchen scissors, skin the whole fish like a stocking. Carefully cutting the flesh under the skin in a circle, pull off the skin to the very caudal fin. Cut off the spine with a knife as close to the tail fin as possible. Remove all meat from bones and skin. The skin is dense and durable, the meat is well scraped off. But it is important not to damage the skin. You should get a stocking with fins and a plate of pike meat.

   Remove the skin from a pike with a stocking

4. Peel a few onions and chop coarsely enough. Fry the onion in vegetable oil until a nice golden color. Soak stale white bread or loaf in milk. If for some reason milk is not suitable, you can replace milk with boiled water.

   Fry the onion until golden brown

5. Grind pike meat twice with a meat grinder. An important point: after the first grinding, you need to pull out the meat grinder knife and remove the bones that have accumulated there. All large bones will gather in front of the meat grinder mesh - by the way, an amazing feature of this kitchen appliance. After the second time, grind the soaked and well-wrung white bread.

   Scrap the pike meat off the skin and bones.

6. Mix pike minced meat, ground white bread and all fried onions in a bowl. You can add additional finely grated raw onion - if desired. Salt and pepper the mince to taste. I advise, if desired, to add 1-2 pinches of ground coriander and one column of cloves crushed to a state of dust and a pea of ​​allspice. Add 2 tbsp. l. spoons of cold boiled water. Mix the minced meat and knead very carefully until completely homogeneous.

   Mix pike meat, fried onions and soaked white bread

7. Stuff the pike skin with minced meat, giving it the shape of a fish. So that the stuffing does not stick to your hands, wet your hands with cold water. Stuffing is not very tight, so that when cooking or frying the skin does not burst. It makes sense to pierce the skin with a toothpick in several places. Fill the pike head with the rest of the stuffing. Pike prepared for heat treatment. If there is uncertainty that the pike will remain intact and not be damaged, you can tie the carcass of the fish with cotton thread like "iris" - this will reduce the risk of tearing the fish and it will be more convenient to turn and shift it.

   Stuff the skin and head of the pike with minced meat

8. For heat treatment of stuffed pike, two options can be used.

   It is better to tie a pike with a thread - there is less chance of cracking when cooking

9. First option. Boiling pike in bone and vegetable broth. This is not difficult. In a large fish pan, put all the pike bones - ribs, spine. Spread a handful of washed onion peel, sliced ​​raw carrots and beets. Add bay leaf and dry soup roots - 1-2 tbsp. l. Lay stuffed fish and head on top. Put in a saucepan a few peas of black and allspice, cloves and add 0.5 tsp. salt. Pour the fish with cold water - not hot, the skin of the fish will instantly burst. Put the pan on the fire and slowly (!) Bring the water to a boil. Reduce the heat and simmer for 45 minutes on a very low heat so that the liquid barely boils. When the stuffed pike is ready, carefully drain the liquid.
10. Second option. Lubricate a baking sheet of suitable size with vegetable oil, or cover it with baking paper, and place the stuffed pike on it. Thoroughly grease the whole fish with fat - vegetable or butter. Put the fish in the oven and turn on the heat. The fish should heat up with the oven. Preheat oven to 180 degrees. Bake stuffed fish for about 1 hour. Given the time it takes to heat the fish, this will be enough. Periodically, it is worth lubricating the surface of the fish with fat or liquid that flows onto the baking sheet. It is also worth controlling that the surface of the pike does not burn - the fish can be turned over.

    Lubricate the fish with fat and put in the oven

11. Cover a fish serving dish of suitable length with a few green lettuce leaves (lettuce, romaine, endive). Remove the fish from the pan or baking sheet and transfer to a dish, being careful not to damage the carcass. If the pike was tied with a thread before heat treatment, it will not be difficult. Cut the thread from the fish after transferring to the dish. Transfer the head to the fish on a dish, forming the likeness of a whole fish. Ideal if you can make an imitation of pike.

Fish is a very healthy and tasty product. It has a wonderful taste peculiar only to it and the most delicate fillet, which contains a huge amount of microelements useful for health. Omega-3 polyunsaturated amino acids, phosphorus, calcium, vitamin D, vitamin PP are just some of the substances that make fish such an indispensable product.

Fish has a positive effect on brain activity, the state of the musculoskeletal system, skin and hair, the stomach, general hormonal levels and other aspects of human health.

To prevent rickets, children are given fish oil, which is rich in vitamin D.

There are many recipes for cooking fish. Today we will analyze in Hebrew, reviews of which are always good.

Let's talk about pike

Pike is a river deep-sea fish that is a predator and lives in Eurasian countries and North America. It is considered a delicacy, it is not only caught in the wild, but also bred for human consumption in artificially created reservoirs.

This fish can and even should be consumed during the diet, as it contains a large amount of protein and almost no fat. However, due to this feature, its fillet is quite dry, so most often the pike is stuffed, making it more juicy with the help of additional ingredients.

Pike prepared in this way is a frequent guest on the New Year's table. The Jewish recipe has different variations, we will consider the most successful ones, in our opinion.

Choice of fish for stuffing

Before you have a Jewish stuffed pike on your holiday table (we will describe the recipe for its preparation in detail a little later), let's talk about how to choose the right fish for this dish.

If you are a fisherman, you can safely skip this section, as you probably know how to distinguish fresh fish from spoiled fish and what size pike is suitable for stuffing. But if you are a city dweller and for the first time you are going to surprise your loved ones with an exquisite fish dish, then carefully study our tips.

You will have to buy fish in large supermarkets or at the grocery market. Approach the definition of fish freshness with particular scrupulousness. A predator suitable for cooking has clean, transparent eyes, bright red gills, scales should be smooth without damage and mucus.

In Hebrew, it suggests the presence of fresh, not frozen fish.

fish size

For many recipes, the law applies - the younger the animal, the tastier and more tender its meat is, and therefore, the more beautiful the dish will turn out from it. In relation to the pike in Hebrew, this rule does not apply, since stuffing young pike is quite problematic. They have thin skin, are small in size, and have more bones than meat.

Best of all for the dish that we describe here, one and a half or two kilogram fish is suitable.

in Hebrew: features of preparation

To properly prepare the fish for stuffing, you need to make a lot of effort, but the result will be worth it.

If at this stage you make some mistake, then the product will be spoiled and will not be suitable for stuffing.

So, let's look at the preparation steps:

Here, in principle, are all the stages of preparing fish, now let's look at the recipe for Jewish stuffed pike.

Ingredients

Jewish stuffed pike (the recipe will be described step by step after you learn about the necessary products) is made in many ways. For the option that we will describe today, you will need the following ingredients:

• Pike 1.5-2 kg.
• Onion - 4 large onions.
• Semolina - 1 incomplete glass.
• Sweet bun - 100 grams.
• Salt.
• Pepper.
• Milk to soak the bun.
• Egg.
• Carrots, beets and bay leaves for the pillow - 2 each (optional).

Stuffed pike: step by step recipe, photo

Gravy for pike

Jewish stuffed pike (step-by-step recipe reviews get a purely positive character) will be tasty and simple baked, but you will like it even more if you stew it in gravy.

Here are the ingredients that make up the gravy:

• Onion - 2 large onions.
• Carrots - 2-3 pcs.
• Packing of tomato juice - 1 liter.
• Sugar, salt, bay leaf, black pepper.

Preparing the gravy:

• Cut the onion into small cubes.
• Fry it in a small amount of vegetable oil.
• We grate the carrots and send it to the onion.
• Roast carrots until soft.
• Pour onions and carrots with tomato juice.
• Add sugar, salt, pepper and two medium-sized bay leaves.
• Bring the mixture to a boil and reduce the heat.
• Simmer the sauce for 40 minutes.
• We cut the finished fish into slices 2-3 cm thick and send them to the pan with gravy along with the head (do not interfere or turn over so as not to break it).
• Simmer over low heat for 20 minutes.

Decorate the finished fish

You already know the Jewish stuffed fish recipe, now let's get acquainted with several ways to decorate it.

Pike in Hebrew is a delicious dish that is served mainly on holidays. The process of its preparation is very laborious, but the result is worth it.

This Jewish dish is prepared from pike, as it has a dense skin. But if you wish, you can stuff any other river fish, the main thing is that it be fresh.

Ingredients

The Jewish stuffed pike recipe is somewhat different from the classic one. It includes the following products:

• 2-3 kilograms of fresh fish;
• 3 carrots;
• 2 small beets;
• 3-4 bulbs;
• onion peel;
• 100 milliliters of vegetable oil;
• 2 slices of bread;
• 4 peas of allspice and hot pepper;
• 4 bay leaves;
• 2 tablespoons of sugar;
• salt;
• water.

Cooking

Stuffed pike is a Jewish dish. Therefore, you need to follow the rules for its preparation. For example, we will not soak bread in milk for minced meat, because this is contrary to the laws of kashrut. Therefore, we use ordinary water for this.

Stages of cooking pike in Hebrew:

1. We cut off the head from the fish carcass, get rid of the gills and eyes. We do not rip open the abdominal part, we remove the insides through the cut on the neck, we get rid of the scales. Carefully remove the skin - for this we cut it in the area of ​​\u200b\u200bthe fins, slowly tighten the stocking, wash it.
2. We separate the meat from the bone, try to get rid of the bones as much as possible. We pass it along with half of the whole onion, bread soaked and squeezed in water through a meat grinder. In order for the filling to be tender, juicy, add vegetable oil, then bring it to taste - salt, pepper.
3. We stuff the skin with minced meat. We prepare a pillow of vegetables - we clean them, cut them into slices of medium thickness, put them on the bottom of the dishes in which the delicacy will be prepared, and already place the fish on them.
4. Grind pike bones, onion peel, add to the dishes, but place away from the main ingredient. We also add peppers, bay leaf, oil to the dishes. We fill it with water (to slightly cover the fish), add some salt, add sugar. Simmer for 3 hours.
5. We boil the head separately. We make sure it doesn't melt.
6. We wait for the fish delicacy to cool completely, put it on a plate, put our head on it.

If desired, the dish can be decorated with herbs. It is better to refuse the use of fish seasonings, since the taste of Jewish pike may not be so pronounced from this.