GEFILLTE FISCH

GEFILLTE FISCH

Gefillte Fisch, or stuffed fish, is a classic Jewish dish, perfect for holidays and special occasions. This recipe transforms whole fish into a flavorful, savory meal with a tender, flaky texture. The fish is stuffed with a mixture of chopped fish meat, bread, and aromatic spices, then simmered in a flavorful broth. Serve this comforting dish with a squeeze of lemon for a truly satisfying experience.

Ingredients

  • 1 whole fish Trout, pickerel, or pike
  • 1/4 pound Butter
  • 2 tablespoons Fresh parsley, chopped
  • 1/2 cup White bread, soaked (Quantity estimated (not specified in original recipe))
  • 1 medium Onion, grated
  • 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • 1/2 teaspoon Black pepper, freshly ground (Quantity estimated (not specified in original recipe))
  • 1/4 cup Almonds, pounded (Quantity estimated (not specified in original recipe))
  • 2 large Eggs, yolks only
  • 1/4 teaspoon Nutmeg, grated (Quantity estimated (not specified in original recipe))
  • 1 piece Celery root
  • 4 slices Lemon slices (Quantity estimated (not specified in original recipe))
  • 2 tablespoons Flour (Quantity estimated (not specified in original recipe))

Instructions

  1. 1Scale and thoroughly clean the fish. Carefully remove the meat from the skin, taking care not to tear it. Remove all the meat from head to tail, cutting along the backbone. Do not disfigure the head and tail.
  2. 2Chop the fish meat in a chopping bowl. In a spider (frying pan), heat the butter. Add the chopped parsley and soaked white bread. Remove from the heat and add the grated onion, salt, pepper, pounded almonds, egg yolks, and grated nutmeg. Mix thoroughly.
  3. 3Fill the fish skin with the mixture until it looks natural. Boil in salted water with a piece of butter, celery root, parsley, and an onion. Cook for 1 1/4 hours, or until done. Remove from the fire and lay on a platter.
  4. 4Thicken the sauce with the yolks of two eggs, adding a few slices of lemon. Alternatively, the fish may be baked. If baking, roll in flour and dot with bits of butter. Bake at 350°F (175°C) for 30-40 minutes, or until cooked through.
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