Stuffed fish

Ingredients for 10 servings:

• 1 carp, gutted, about 2 kg
• 1 kg fish fillet(s) (white fish fillet) and the boned carp meat
• 2 onions, finely chopped
• 3 eggs
• 2 tsp salt
• 1 tsp pepper
• ¾ cup(s) flour (matzo meal) or breadcrumbs
• 3 tbsp water
• 2 tsp sugar
• 3 carrots
• 3 onions, cut into rings, carp bones
• 1 tsp salt
• ½ tsp pepper
• 3 beetroots (cut into approx. 0.5 cm thick slices)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

probably the most famous Jewish dish (mainly eaten at Passover)

Scale the carp, taking care not to damage the skin! Cut the fish into slices approximately 2-3 cm thick. Set aside the tail end and the head for stuffing. Remove the gills and eyes from the head. Carefully remove the meat from the skin on all pieces. (The skin must remain intact!) Put the boned meat and the white fish fillet through the meat grinder twice with the eggs, water, matzo meal, and onions. Season to taste. Form meatballs from the filling and wrap the skin strips around them. Lay the open ends of the skin strips on top of each other. Stuff the tail end and the head with the filling. If there is any filling left over, simply form additional meatballs. Place the stock ingredients (except the beetroot) in a large pot. Carefully place the head, tail end, and stuffed skin strips on a slice of beetroot and place in the pot. Cover with water and simmer gently for about 1 1/2 hours. Arrange the fish nicely on a serving platter (along with the beetroot and carrot slices). Serve with horseradish sauce.