Gefilte Fish Stuffed Carp
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- Large round baking dish
INGREDIENTS
- 1 medium size carp, cut to 7 steaks
- 2 tomatoes, thinly sliced
- 1 lemon, sliced
- ½ red chili pepper, sliced
- ½ bunch cilantro, chopped
Gefilte fish:
- 1.1 pound/500 grams ground carp
- 1 onion, quartered
- ½ cup cilantro, chopped
- ½ cup parsley, chopped
- 4 garlic cloves, peeled
- ½ lemon, squeezed
- ½ green chili pepper, optional
- 1 teaspoon cumin
- 1 tablespoon paprika
- ½ teaspoon black pepper
- 1 teaspoon coarse salt
- 2 tablespoons breadcrumbs
- ¼ cup oil
- 1 egg
Sauce:
- 1 tablespoon ground paprika
- 1 tablespoon sweet paprika
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1 tablespoon sweet harissa
- 1 flat tablespoon coarse salt
- ¼ cup oil
- 1 tablespoon of the green mixture you saved earlier
INSTRUCTIONS
- Arrange the sliced tomatoes in a large round baking dish and place the carp steaks on top.
- Grind the onion, cilantro, parsley, garlic, lemon, and chili pepper together (save 1 tablespoon for the sauce). Combine all the rest of the gefilte fish ingredients in a bowl, and create oval patties to fit in the carp steaks. Place each patty inside the carp pieces, and spread the remaining mixture between the carp pieces.
- Combine all the sauce ingredients in a bowl and spread it over the fish and patties. Add ½ cup of water to the sauce bowl, mix, and pour it around the fish. Sprinkle cilantro, lemon slices, and chili pepper, then cover.
Methods of cooking:
- Baking: Bake for 40 minutes at 390°F (200°C) in the oven. Open the oven door and leave the dish inside for 10 minutes.
- Stovetop: Cook over high heat for 10 minutes, reduce the heat to medium-low, and cook for another 25 minutes. Uncover and cook for 10 minutes to reduce the liquids.
MY NOTES
FAQ
What is carp?
Carp is a freshwater fish species commonly found in various parts of the world. It is known for its mild, slightly sweet flavor and firm texture. Carp can range in size from small to quite large and comes in various varieties, including common carp, grass carp, and mirror carp. This fish is versatile and can be prepared in numerous ways, such as grilling, baking, frying, or used in recipes like Gefilte Fish, where it is ground and seasoned before being stuffed into other fish or dishes for a delicious and unique taste.
What’s the difference between baking and stovetop cooking in this recipe?
The choice between baking and stovetop cooking in this recipe primarily affects the cooking method and end result. Baking yields a more gentle, even cooking, resulting in a moist and tender texture with a mild, baked flavor. Stovetop cooking provides a faster, slightly seared exterior with a moist interior, offering a contrast of textures and flavors, including a hint of caramelization and char. The choice depends on your preference for texture and flavor, with baking providing a milder, softer result, and stovetop cooking offering a slightly more intense and varied taste experience.
Can I prepare this dish in advance and reheat it later?
Yes, you can prepare this dish in advance and reheat it later, but it’s essential to do so carefully to preserve its flavors and texture. Store it in an airtight container in the refrigerator for up to a day before reheating. To reheat, use the oven or stovetop for best results. Avoid using a microwave, as it may cause the dish to become overly soft or unevenly heated. Reheat until the internal temperature reaches a safe level and the flavors meld together, ensuring a delicious meal even when prepared ahead of time.
What side dishes pair well with Stuffed Carp?
Traditional choices include boiled potatoes or mashed potatoes, which complement the dish’s savory flavors. A crisp green salad with a light vinaigrette adds freshness and balance. Steamed vegetables such as asparagus or green beans provide a healthy contrast. Additionally, a dollop of horseradish sauce or a side of pickles can add a zesty kick to each bite.
