Download "How Jews cook boneless fish | Gefilte fish from pike"

Please wait. We're preparing links for easy ad-free video watching and downloading.

Next video: Сумаляк - самое сложное блюдо! Узбекистан, Таджикистан, Афганистан, Азербайджан, Иран и много других

Сумаляк - самое сложное блюдо! Узбекистан, Таджикистан, Афганистан, Азербайджан, Иран и много других

Сумаляк - самое сложное блюдо! Узбекистан, Таджикистан, Афганистан, Азербайджан, Иран и много других

Channel: Сталик Ханкишиев

Сталик Ханкишиев

казан

мангал

НТВ

Дачный ответ

готовить

плов

шашлык

рецепт

ханкишиев

сталик

00:00:01

My name is Stalik Khankishiev.

00:00:04

This is a program about delicious and healthy food.

00:00:08

Tell me, please, did you love Russian folk tales as a child?

00:00:13

I especially liked the one that "At the pike's command, at my will."

00:00:19

And here I have a pike on the table and a piece from their nephew catfish.

00:00:25

Today we will cook one such tasty thing from them, such a tasty thing.

00:00:32

In order to cook stuffed pike,

00:00:35

you first need to soak white buns in milk.

00:00:41

Crust is not needed, only one crumb is needed.

00:00:44

And crumble the crusts for the chickens.

00:00:52

Pour 3 small white soft buns and 300-400 ml of milk and leave.

00:01:00

Let stand, let the milk soak into the bun.

00:01:03

And it's time for us to fish.

00:01:06

The pike needs to be skinned.

00:01:09

It just sounds very scary, but it's actually very simple.

00:01:15

Watch your hands.

00:01:21

Gutted pike, gills taken out.

00:01:24

She doesn't bite anymore.

00:01:25

We take a sharp knife, here we feel for the base of the fin.

00:01:30

Around the fin, carefully, trying not to cut through the skin itself,

00:01:35

we make an incision in the flesh.

00:01:38

And then completely without a knife, with only fingers, neatly, neatly.

00:01:44

The pike skin is very dense, very durable, even though the boots are made from it.

00:01:49

So it will not tear, and the meat is removed just fine.

00:01:55

Show you closer, show you more?

00:01:57

Come here.

00:01:58

Here is the other side.

00:02:01

Here is the base of the fin.

00:02:04

We unfold, make an incision with a knife around the fin carefully

00:02:11

so as not to cut through the skin, but on the other hand, you need to reach the skin itself.

00:02:15

And that's it, the hands continue to act, only the fingers act further.

00:02:20

Look, the meat comes off the skin very easily.

00:02:23

If somewhere on the skin and remains meat, it's okay.

00:02:26

Where there are fins, we cut either with a knife or even with scissors.

00:02:31

The scissors are very comfortable.

00:02:35

Skinning all the way to the tail won't work, no.

00:02:37

Where the tail is, cut off.

00:02:40

In my opinion, it is also more convenient to do it with kitchen scissors.

00:02:45

A couple more movements near the head.

00:02:50

And that's it.

00:02:52

Here it is, the fish carcass in my hands, and the fish skin lies on the table,

00:02:57

waiting to be stuffed.

00:03:03

In some places along the ridge you can walk with your fingers.

00:03:06

And where your fingers do not pass, pick up a knife.

00:03:10

And it does not matter if some small bones, very small ones,

00:03:14

remain inside the meat, the meat grinder will grind everything.

00:03:18

And the fish will cook for a long time.

00:03:21

So the bones in the minced meat will dissolve.

00:03:24

So, that's all that's left of the pike, and this is what's left of the catfish.

00:03:29

Here catfish.

00:03:30

Well, what about catfish, is it necessary to take catfish?

00:03:32

No, any other fish, even take a carp.

00:03:36

Take what is.

00:03:37

The pike had a belly, and we're going to stuff it.

00:03:42

And this volume must be filled.

00:03:44

Therefore, for two pikes, one fish is approximately the same size.

00:03:50

Catfish is good because it is fatter.

00:03:52

Partially juicy, of course, will give bread soaked in milk,

00:03:57

a little fat will give an onion fried in oil.

00:04:01

A few cloves of garlic were added to the onion for a more appetizing taste.

00:04:10

Well, that's all, start the meat grinder.

00:04:17

Some fish, some bread soaked in milk, some onions.

00:04:24

In a word, we alternate to get an exemplary, evenly mixed minced meat.

00:04:32

I chose the smallest grate for the meat grinder.

00:04:34

You understand why this is necessary, let the bones be ground.

00:04:46

Well, that's all, minced meat is almost ready.

00:04:48

It is necessary to prepare a baking dish.

00:04:52

First, grease the baking sheet on which the fish will lie.

00:04:58

And cut the carrots and onions into thick enough slices.

00:05:03

They will be, as it were, the basis for the fish,

00:05:05

so that the fish does not burn on the baking sheet.

00:05:17

Cut the onion into slices of exactly the same thickness.

00:05:22

In addition to the lining function,

00:05:24

onions, carrots in the presence of oil will also give a very good aroma.

00:05:29

However, some do not bake the fish, but, as it were, let it in.

00:05:33

They take long narrow patches, fill them with broth so that the fish is waist-deep.

00:05:38

Under the bottom enclose all the same.

00:05:41

Some carrots, some even beets,

00:05:43

some onions are left right in the husk.

00:05:46

Then no one eats onions, carrots, beets,

00:05:49

although the beets turn out just wonderful.

00:05:52

They eat fish, and then remember this masterpiece for a long, long time.

00:05:58

So who will work hard, will receive gratitude.

00:06:04

However, before stuffing the fish,

00:06:06

the minced meat must be salted and properly seasoned.

00:06:10

If I cooked this pike in pieces,

00:06:13

then it would take me about half as much salt,

00:06:16

and minced meat requires a lot of salt.

00:06:19

Here, I think, 4 kg.

00:06:21

And so I take 2 full tablespoons of salt.

00:06:26

Might have to take more.

00:06:29

Here I take a whole tablespoon of black pepper.

00:06:32

Yes, for 4 kg of minced meat this is quite a bit.

00:06:35

Well, now listen to my biggest secret.

00:06:40

Add half a tablespoon of sugar.

00:06:42

You have no idea how sugar decorates minced fish.

00:06:47

There is fat here, there is juiciness, it remains to add just a little bit of sweetness

00:06:53

to make it really tasty.

00:06:56

Minced meat must be mixed very thoroughly, not only in order

00:06:59

to stir salt, sugar, pepper, in a word, all seasonings,

00:07:03

but also in order to give the minced meat some stickiness, some viscosity.

00:07:09

And the minced meat is getting harder and harder every minute.

00:07:13

Yes, and perhaps that’s enough, the minced meat was well mixed.

00:07:17

We lay out the pike, unfold the skin, add the head and a little skin itself,

00:07:25

because the skin turns out to be very edible.

00:07:29

And now we put minced meat.

00:07:34

This cutlet just fits in the head.

00:07:48

We tuck, fold and grease the pike on top with oil

00:07:53

to make it look more interesting, to make it ruddy, fragrant.

00:07:59

It is in the presence of oil that animal proteins reveal their taste and aroma to the fullest.

00:08:05

Well, now we shift the pike to the form on top of the onions and carrots.

00:08:12

Everything is the same with spare parts from the second fish.

00:08:16

Straighten the fish, give it an even shape.

00:08:20

Look what beauty has formed on our baking sheet.

00:08:24

Let's go to the oven, let's bake two such huge fish.

00:08:31

The temperature in the furnace is 160C.

00:08:34

They will bake for about 1.5 hours.

00:08:59

In total, it baked exactly 1 hour and 15 minutes.

00:09:07

Admire, please, what beauty we have.

00:09:11

But gefilte fish (stuffed fish) is not ready yet.

00:09:16

Let it cool down, because now it is even impossible to cut it.

00:09:22

The fish is frozen and smells amazing.

00:09:27

You look at her, how she lies, grins.

00:09:31

She smirks because she says:

00:09:33

"Look how delicious Stalik cooked me."

00:09:36

Can you, can you, can you?

00:09:40

Of course you can.

00:09:43

You can all do the same.

00:09:44

While these two pikes were baking on a baking sheet, juice dripped from them.

00:09:49

And this juice was prepared along with onions and carrots,

00:09:54

which acted as a substrate.

00:09:59

Eh, guys, what did this juice turn into when it froze?

00:10:05

Look, there is simply no better sauce.

00:10:09

Here he is, trembling all over.

00:10:11

What came out of the pike, let it go back into the pike.

00:10:18

Together with this sauce, we got ...

00:10:25

All the words that you don’t think of, don’t say, they are all superfluous.

00:10:30

The only thing that can be said in this case

00:10:33

is bon appetit!

Description:

Welcome to the official YouTube channel of Stalik Khankishiev, do not forget to subscribe to our channel and like our video. To subscribe to the channel, you can follow the link ► https://www.youtube.com/channel/UCO8YHPk43zHgfUFWv9FUttg?sub_confirmation=1 Social networks: Instagram ► https://www.instagram.com/stalic1962 Telegram ► https://t.me/stalic Facebook ► https://www.facebook.com/Stalic.Khankishiev Zen ► https://zen.yandex.ru/stalic?lang=ru VKontakte ► https://vk.com/stalic_khankishiev Odnoklassniki ► https://ok.ru/stalik.khankishi Official sites ► https://stalic.ru - online store with my books ► https://stalic.livejournal.com - my old blog, recipes and photos

Preparing download options

Popular

HD video

Only sound

All

* — If the video is playing in a new tab, go to it, then right-click on the video and select "Save video as..."

** — Link intended for online playback in specialized players

Questions about downloading video

How can I download "How Jews cook boneless fish | Gefilte fish from pike" video?

http://unidownloader.com/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.
The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.
UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.
UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.

Which format of "How Jews cook boneless fish | Gefilte fish from pike" video should I choose?

The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.

Why does my computer freeze when loading a "How Jews cook boneless fish | Gefilte fish from pike" video?

The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.

How can I download "How Jews cook boneless fish | Gefilte fish from pike" video to my phone?

You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.

How can I download an audio track (music) to MP3 "How Jews cook boneless fish | Gefilte fish from pike"?

The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.

How can I save a frame from a video "How Jews cook boneless fish | Gefilte fish from pike"?

This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.

What's the price of all this stuff?

It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.