Servings: 7
- 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.