The guefilte fish, a traditional dish of the Ashkenazi Jewish community, stands out for its unique flavor. The preparation process, from carefully cleaning the fish to stuffing the skin with a mixture of exquisite ingredients, results in a dish full of history and culinary tradition. An extraordinary gastronomic experience.
When preparing guefilte fish, one must carefully clean the fish, finely chop it, and mix it with onion and parsley.
After shaping it, it is slowly cooked in a pot with aromatic ingredients and left to rest before serving with a delicious lemon and egg sauce.
This traditional dish is ideal for sharing on special occasions.
Guefilte fish
Ingredients
2 kilograms of Fish
2 Onions
Parsley
Celery
¼ cup of Matzah flour
2 Egg yolks
1 pinch of Salt
1 pinch of Pepper
Sugar
Preparation
Step 1 : To prepare this dish, it is important to start by carefully cleaning the fish, removing all the skin from head to tail without tearing it.
Step 2 : Then, wash the skin and let it dry.
Step 3 : Next, chop the fish meat finely, setting aside the head and bones.
Step 4 : In a skillet, sauté the two onions until golden, along with a bit of chopped parsley, and mix this with the chopped fish.
Step 5 : Add a quarter cup of matzah flour, two egg yolks, salt, pepper, and a pinch of sugar to the mixture.
Step 6 : Then, stuff the fish skin with this mixture and salt the outside.
Step 7 : Next, place the fish in a large pot, previously lined with the bones, the fish head, a sliced onion, and sprigs of parsley and celery.
Step 8 : Cover everything with boiling water and cook for two hours, until the water has evaporated, without putting a lid on the pot.
Step 9 : Once ready, place the fish on a serving dish and strain the remaining sauce from the pot.
Step 10 : Add two egg yolks and some lemon slices to this sauce, bring to a boil, and remove from heat once thickened.
Step 11 : Finally, pour the hot sauce over the fish and serve.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
