📝 About This Recipe
This majestic dish represents the pinnacle of traditional Jewish celebratory cuisine, often gracing the tables of Shabbat and Passover. Unlike the common poached patties, this authentic version features a whole carp skin meticulously filled with a delicate, sweet-and-savory ground fish mousse. Slow-poached in a rich, golden broth of onions and carrots, the result is a silky, melt-in-your-mouth delicacy that honors centuries of culinary heritage.
🥗 Ingredients
The Fish
- 4-5 pounds Fresh Whole Carp (Cleaned, scaled, and head/tail reserved; skin kept intact)
- 1 pound Whitefish or Pike fillets (to supplement the carp filling)
The Filling
- 3 large Yellow Onions (finely grated and drained of excess liquid)
- 4 Large Eggs (beaten)
- 1/2 cup Matzo Meal (can use breadcrumbs if not for Passover)
- 1/2 cup Ice Water (added gradually for fluffiness)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon White Pepper (for a gentle heat without dark flecks)
- 2-3 tablespoons Sugar (traditional Polish-style sweetness)
The Poaching Broth
- 4 large Carrots (peeled and sliced into rounds)
- 2 large Yellow Onions (sliced into thick rings)
- all Fish Bones and Head (reserved from the cleaning process)
- 8-10 cups Cold Water (enough to cover the fish)
- 2 pieces Bay Leaves
- 1 teaspoon Whole Peppercorns
👨🍳 Instructions
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1
Carefully remove the flesh from the carp without tearing the skin. The best method is to cut the fish into 2-inch thick steaks and use a sharp knife to cut the meat away from the skin, leaving a hollow ring of skin. Reserve the bones and head.
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2
Finely grind the carp flesh along with the extra whitefish or pike fillets using a meat grinder or food processor. If using a food processor, pulse carefully to avoid turning it into a paste; you want some texture.
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3
In a large chilled mixing bowl, combine the ground fish with the grated onions, beaten eggs, matzo meal, salt, white pepper, and sugar.
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4
Using a wooden spoon or your hands, whip the mixture vigorously while gradually adding the ice water. Continue for about 5-10 minutes until the mixture is light, fluffy, and holds its shape.
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5
Gently stuff the fish mixture back into the hollowed-out skin rings. Do not overstuff, as the filling will expand slightly during cooking. Smooth the edges with wet fingers.
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6
In a very large, wide stockpot (or a fish poacher), create a 'bed' for the fish by layering the sliced onions, carrots, fish bones, and the fish head at the bottom.
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7
Carefully place the stuffed fish pieces onto the bed of vegetables. If you have leftover filling, form them into small oval balls and place them around the fish.
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8
Slowly pour cold water down the side of the pot until the fish is just covered. Add the bay leaves and peppercorns.
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9
Bring the liquid to a very gentle simmer over medium heat. Skim off any foam that rises to the surface with a slotted spoon.
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10
Reduce the heat to low, cover partially, and let it simmer very gently for 2 hours. The broth should barely bubble to keep the fish intact.
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11
Remove from heat and let the fish cool slightly in the liquid. This prevents the fish from drying out and allows the flavors to settle.
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12
Carefully lift the fish pieces out using a slotted spatula and place them on a platter. Place a carrot round on top of each piece as a traditional garnish.
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13
Strain the broth and discard the bones. Refrigerate the broth separately; it will set into a natural, flavorful jelly due to the carp's collagen.
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14
Chill the fish thoroughly in the refrigerator for at least 6 hours, or ideally overnight, before serving cold.
💡 Chef's Tips
Use the freshest fish possible; carp can have a 'muddy' taste if not fresh, so ask your fishmonger for high-quality specimens. If the fish mixture feels too loose, add an extra tablespoon of matzo meal and let it sit for 10 minutes to hydrate. For a clearer broth, don't let the liquid reach a rolling boil; a gentle simmer is key to both texture and appearance. To check the seasoning before stuffing, poach a tiny teaspoon-sized ball of the filling in boiling water, taste it, and adjust the salt or sugar accordingly. Wet your hands frequently when handling the fish mixture to prevent sticking and to get a smooth finish.
🍽️ Serving Suggestions
Serve with a generous side of 'Chrain' (a fiery beet and horseradish relish) to cut through the richness. Accompany with a slice of fresh, seeded rye bread or challah. Pair with a crisp, dry white wine like a Chenin Blanc or a Riesling to balance the sweetness. Present on a bed of fresh lettuce leaves with the jellied broth served in a small bowl on the side. Serve as the traditional first course of a multi-course festive meal.