A traditional Jewish dish. Guefilte Fish is a must of every Jewish holiday, its tender light taste will make it your favourite dish.
Fish contains protein, which is easily absorbed and digested by the body, because it is recommended for anyone with weakened health, and those who are in the recovery. Fish is also considered a rich source of minerals (iodine, fluorine, copper, manganese), vitamin E, D, A and type omega 3 fats.
Saltwater fish are more useful than freshwater. Of all the fish grouper – a leader on the content of vitamins, proteins and minerals. Of freshwater fish most valuable are carp, bass and bream.
Salmon is considered useful for the brain. It contains melatonin – the hormone of youth, as well as the type of Omega 3 healthy fats that help lower cholesterol and weight.
For the brain even more useful is the salmon, it improves mental capacity and protects against the development of cancer cells.
Alleged use of pollock liver, which contains vitamin A – vitamin improves eyesight, condition of hair, skin, bones.
The benefits of fish say even those who consider it a good source of phosphorus, but not everyone knows that fish phosphorus in the human body to digest bad.
Ingredients for preparing Stewed Guefilte Fish:
A traditional Jewish dish.
- 1 kg carp
- 4 onions
- 3 carrots
- 1 loaf slice
- 2 eggs
- 1/3 c cold water
- 1/3 ts sugar
- 3 ts salt
- 1 ts pepper
Method:
- Scale and clean carp, peel skin carefully, remove flesh from bones accurately and grind it in the mincer.
- Add loaf slice, soaked in water, finely chopped onion, eggs, sugar, salt and pepper to mince fish.
- Pouring in water gradually, stir in thoroughly and fill the skin with the mince.
- On the bottom of a stew-pan, put some onion husk and carrot dices, then put the “fish” and its head, making it look like a whole one.
- Lay carrot dices and onion husk round; pour over water just to coat and bring to boil.
- After that stew on low heat for 2 hours.
