Mackerel aspic - step-by-step recipes with photos. Mackerel aspic

Classic recipe

Royal mackerel, the recipe for which is published below in the article, is considered a classic version of this dish. The fish is prepared with the addition of vegetables in the form of a roll. It is usually served cold, but you can even leave the treat warm and add any side dish to it. For example, potatoes in different types or salad from cabbage, cucumbers, carrots.

What ingredients will you need?

For the dish you need to take:

mackerel (fresh) – 2 pcs.;
white onion – 1 head;
carrots (medium) – 1 pc.;
eggs – 2 pcs.;
vegetable oil – 3-4 tbsp. l.;
granulated garlic – ½ tsp;
pickled cucumbers (small) – 2-3 pcs.;
powdered gelatin – 15-17 g;
salt pepper.

The fish will be cooked in cling film. This coating will allow the treat to retain its juiciness and will prevent the water in which it is cooked from washing out the filling.

Step-by-step cooking process

The cooking process includes several stages:

First you need to peel the onion, rinse it with cold water and cut it into small cubes. They need to be placed in a frying pan with hot oil and, stirring constantly, cook until transparent.
Read also: Recipe Fried eggplants with sour cream. Calorie, chemical composition and nutritional value.
Carrots should be washed, chopped on a coarse grater and added to the onion. After mixing the ingredients, they need to be sautéed for about another 3-4 minutes (over medium heat).
Fried vegetables should be removed from the pan and placed on a flat plate to cool. Next, separate from the oil (it will no longer be needed in the recipe).
The next step is to prepare the mackerel. Fins, tails and heads are removed from both carcasses. Afterwards they need to be gutted and cleaned of the ridge and seeds. Be sure to rinse thoroughly.
Lay cling film on a flat surface and place 1 cut fish on it, meat side up. Next, place the 2nd carcass overlapping.
Then the mackerel must be sprinkled with granulated garlic, half of the powdered gelatin and, to taste, salt and pepper.
Next, you need to lay out the previously fried vegetables in an even layer. Leave approximately 2 cm of space on each side free of onions and carrots.
Chicken eggs need to be boiled until the yolk is firm, peeled and grated on a coarse grater. Afterwards, spread on top of the vegetable layer, sprinkle with salt and 2 half gelatin.
Place pickled cucumbers on the edge of the resulting filling. They are located in a line one after the other along the selected side of the fillet.
Use your hands to carefully form the stuffed fish into a roll and wrap it tightly in 6-7 layers of cling film. Then wrap it with thread to prevent it from opening.
The dish needs to be placed in a deep saucepan, filled with water and, bringing to a boil, cooked for 28-30 minutes over medium heat (after 15 minutes the roll will need to be turned over for even cooking).
After placing the mackerel in the mold, you need to press it down with a cutting board with a weight, cool it to room temperature, and then put it in the refrigerator for 5-6 hours (preferably overnight).

At the last step, all that remains is to take out the treat, remove the thread and film, and cut into circles approximately 1-1.5 cm thick. If you make the pieces smaller, the filling will fall out. As a result, the dish will look unappetizing.

What can I add?

For this recipe, you can use not only granulated, but also regular garlic.

The latter is peeled, after which it is passed through a press or very finely chopped. Eggs in the treat under discussion are also replaced with hard/semi-hard cheese. For a brighter taste of the filling, mushrooms can be added to it.

Rules for serving dishes, decoration

The easiest way to serve stuffed fish pieces is on a large flat plate in a single layer. For beauty, you can first line the dishes with lettuce leaves. To add bright colors to the treat, you should use fresh herbs, cucumber slices, cherry halves, sweet pepper slices of different colors. All these additives are laid out around the roll.

Cooking features

Jellied fish is usually made from fresh or frozen fish, previously boiled until tender. In this case, the broth in which it was cooked is used as a base for the jelly that should cover the fish. However, there are recipes according to which the aspic is prepared from salted mackerel, then the basis for the jelly is often not broth, but sour cream diluted with water or another sauce.
To ensure that the mackerel does not fall apart too much during cooking and is not dry and tasteless, it should be defrosted under natural conditions, without exposing it to sudden temperature changes. It is best to let the fish thaw in the main compartment of the refrigerator, then keep it at room temperature for a while. Trying to speed up the process of defrosting mackerel using a microwave or warm water will lead to a deterioration in its organoleptic qualities.
Before cooking, mackerel must be washed and gutted. This must be done carefully so as not to damage the gallbladder, otherwise the fish will acquire an unpleasant bitter taste. When gutting mackerel, it is also necessary to remove the black film lining the inside of the belly; it also makes the taste of the fish bitter. The tail and head of the mackerel are cut off, although sometimes they are also used to prepare the broth; they give it a richer taste and additional density. The fish itself is boiled, cut in half lengthwise or into several pieces across.
There is not enough collagen in mackerel so that the broth produced as a result of boiling it can harden and turn into jelly. It is almost always thickened with gelatin. For 0.5 liters of broth take about 10-20 g of gelatin.
In order for the jelly filling to be transparent, the broth is cleared using raw egg white. Beat it with a whisk and add it to the boiling broth, stirring it constantly. After a few minutes, the protein will absorb all the excess from the broth and float to the surface in pieces. The broth will remain to be strained, and it will be clean and transparent.
If you add a lot of greens to it when cooking the broth, it will acquire an interesting greenish tint, making the aspic look brighter and more interesting.

You can serve jellied mackerel in portions or in a large bowl. To decorate it, green peas and corn, boiled carrots and eggs, olives, lemons, dill or parsley are often used. The decor of the snack depends on the imagination of the cook. The instructions in the recipe in this regard are advisory in nature, and it is permissible to violate them.

With lard

Royal mackerel (the recipe can be easily modified to suit your taste) can be prepared with the addition of lard. It is best to use salted pork. You need to take a small amount so that the finished treat does not end up being too greasy. Lard is included in the filling, but you don’t have to worry that it will be strongly felt in the dish. Most of the product will melt during heat treatment, and the remaining will add tenderness and softness to the filling.

What ingredients will you need?

For the dish you need to take:

mackerel – 1 piece;
salted lard – 50-60 g;
carrots (medium) – ½ pcs.;
garlic cloves – 2-3 pcs.;
dry gelatin – 1 tbsp. l.;
laurel leaves – 3-4 pcs.;
salt, pepper, dried dill, cloves.

The composition of spices in this recipe can be changed to suit your taste. You can simply take a ready-made package with a composition designed specifically for fish.

Step-by-step cooking process

The cooking process includes several stages:

First, you need to remove the head, tail and fins of the fish, as well as, by making a deep longitudinal cut, all the insides and the ridge with bones. Afterwards, rinse thoroughly and dry, blotting with a paper towel.
Next, without cutting, you need to line the cutting board with cling film. Place the gutted mackerel on it, skin side down, sprinkle it with pepper, dried dill and powdered gelatin.
The garlic will need to be peeled and chopped with a knife. Then rub the fish fillet with it.
Carrots and lard are cut into thin long cubes about 0.5 cm thick. The resulting trampled pieces are laid out along the entire surface of the mackerel at a short distance from each other. There should be 3-4 stripes.
At the next stage, you need to wrap the fish with the filling in a tight roll and wrap it with 4-5 layers of cling film. Tie the ends securely with thread.
The wrapped mackerel should be placed in a deep pan and filled completely with water. Next, add salt, bay leaf and cloves. After boiling, the dish will be cooked over medium heat for 30-35 minutes.

All that remains is to let the treat cool in the pan, then take it out and put it in the refrigerator for 5-7 hours. The most convenient way is to prepare the dish in the evening and leave it to cool overnight. In the morning, you can add delicious sandwiches with pieces of fish roll to your breakfast.

Rules for serving dishes, decoration

The roll is served completely cooled. First you need to remove the film and thread from it. It is also necessary to cut the roll into portions. For beauty, you can lay them in a circle, overlapping each other, and decorate them with fresh parsley leaves. The dish is delicious served with slices of white or black bread.

Recipe for mackerel roll with zucchini and carrots

With gelatin

The recipe with the addition of gelatin allows you to prepare a very dense, neat roll.

Royal mackerel. Recipe with gelatin.

This mackerel is royally easy to cut into pieces. It is perfect for serving at the holiday table. The calorie content of the finished dish is approximately 186.3 kcal per 100 g.

And his BJU:

BJU	Value in g per 100 g
Squirrels	15,5
Fats	13,5
Carbohydrates	0,7

What ingredients will you need?

For the dish you need to take:

mackerel (medium) – 2 pcs.;
onions and eggs – 2 pcs.;
dry gelatin – 10-12 g;
granulated garlic – 5-7 g;
pickled cucumbers – 3 pcs.;
carrots – 1 pc.;
olive oil – 2-3 tbsp. l.;
salt pepper.

Thanks to gelatin, the dish holds its shape well and can be cut with a knife. Garlic can be used fresh, finely chopped with a knife or passed through a press.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to peel the onions, rinse them with cold water and cut them into small cubes. Next, place in a frying pan and fry in olive oil until soft.
The carrots must be washed, processed with a coarse grater and placed with the onions. After mixing the ingredients, they need to be sautéed for 5-7 minutes.
You will need to cut off the fins, heads and tails of mackerel carcasses, then chop each one and remove all the entrails and bones. Next, the fish fillet should be thoroughly rinsed under running cold water and dipped in paper towels.
The next step is to unroll the cling film and place it on a flat surface. On top – place the cut carcasses skin side down. They should be placed “jack” and overlapping each other (about 2 cm).
Each fish preparation should be sprinkled with salt and pepper to taste, as well as granulated garlic and gelatin.
The previously fried onions and carrots should be placed on the mackerel and spread in an even layer using a fork. 1.5-2 cm from each edge must be left without filling so that it does not fall out later when assembling the roll.
Then you need to grate pre-boiled hard-boiled eggs onto the vegetables and carefully level them.
Pickles should be placed along the entire length along one side of the dish, 5-6 cm from the edge.
Next, you need to wrap the treat in a tight roll, cover it with cling film in 5-7 layers, and then tie the edges with twine.
The fish “sausage” should be placed in a deep pan, filled with water and cooked for about half an hour. A quarter of an hour after boiling, the roll must be turned over to the other side to ensure even cooking of the dish.

All that remains is to drain the water, place a weight on the mackerel and send the treat to cool for 6-7 hours. After the time has passed, remove the twine and carefully free the structure from the cling film.

Rules for serving dishes, decoration

The roll is served as a cold appetizer or warm with a side dish. First, he gets rid of everything unnecessary, then cuts it into small portions. A variety of side dishes go well with this fish roll. For example, mashed potatoes, boiled rice. If you plan to serve the dish for a holiday, you can complement it with grilled vegetables and soy sauce.

Ingredients and how to cook

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	87 kcal
Belkov:	11 g
Zhirov:	5 g
Carbohydrates:	2 g
Used:	61 / 28 / 11
H 100 / C 0 / B 0

Cooking time: 6 hours

With cheese

Royal mackerel, the recipe for which will be useful to cooks for the holiday, goes well with numerous fillings. The roll turns out to be especially tender if it includes cheese. The latter can be taken solid/semi-solid. For example, “Russian” or “Dutch” would work well.

If desired, you can even take processed cheese in blocks, which can be frozen first and then processed with a grater.

What ingredients will you need?

For the dish you need to take:

fresh frozen mackerel – 2 pcs.;
“Russian” cheese – 50-60 g;
chicken eggs – 2 pcs.;
carrots (medium) – 1 pc.;
gelatin – 7-8 g;
lemon juice – 2 tsp;
salt, pepper, seasoning for fish.

Step-by-step cooking process

The cooking process includes several stages:

The fins, head and tail should be cut off from previously defrosted fish. Next, you need to make a longitudinal cut along the ridge and lay the fish on a cutting board. Then remove all entrails and bones, rinse and dry with a paper towel. You will need to do the same with the second carcass.
The resulting layers of fish should be poured with lemon juice, and also grated to taste with salt, pepper and seasoning.
The eggs must first be hard-boiled and the carrots until soft. Afterwards, cool the food and peel it.
Then you need to unroll the cling film and place 1 cut fillet on it, meat side up. Sprinkle powdered gelatin on top.
Half a carrot and “Russian” cheese, as well as 1 egg, should be coarsely grated and evenly distributed in layers on the laid out fish preparation.
Having sprinkled the filling with gelatin, you need to cover it with 2 cut mackerel (meat side down), after which, in the same sequence, you need to put the remaining halves of the products on it and sprinkle it with gelling powder again.
Next, carefully wrapping the fish, you need to form a tight roll and wrap it in several layers of cling film lengthwise and crosswise so that water cannot get inside.
The resulting “bundle” should be placed in a saucepan and kept in boiling water over low heat for 30-35 minutes.
At the last step, you will need to remove the dish from the water and cool it to room temperature under slight pressure, after which it should be sent along with the load to the refrigerator for 7-9 hours.

All that remains is to unroll the roll and cut it with a knife for serving.

Rules for serving dishes, decoration

The resulting delicious treat is served cold. Mustard would be a good addition to it. But other sauces will also work. For example, classic mayonnaise with the addition of garlic and/or spices. Pieces of roll are laid out on a plate, lightly coated with sauce on top, after which they can be tasted.

With mushrooms

Royal mackerel (the festive recipe is described later in the article) can also be prepared in an original way. For example, with the addition of mushrooms. The easiest way is to add fresh champignons to the dish. They are easy to clean, fry quickly, and make the filling taste brighter and more interesting.

What ingredients will you need?

For the dish you need to take:

mackerel – 1 piece;
carrots – 1 pc.;
white onion – 1 head;
mushrooms (champignons) – 200-220 g;
sunflower oil – 15-20 g;
food gelatin – 15-17 g;
salt.

Step-by-step cooking process

The cooking process includes several stages:

You should start the cooking process by preparing the vegetables. They wash and clean themselves. The onion needs to be chopped into thin half rings, the carrots need to be processed with a coarse grater. Then the products must be browned one by one and placed in separate containers to cool.
The mushrooms will need to be peeled from the thin top film and cut into small pieces. Next, they need to be placed in a frying pan with heated oil and, stirring constantly, fry for 8-10 minutes.
The next step is to cut the mackerel. First, the head and fins are cut off. Then the fish must be divided in half and cleaned of all entrails, backbone and small bones. Afterwards, beat it lightly with a culinary hammer.
The resulting fillet should be sprinkled with salt and half of the available gelatin.
Next, on 1 half of the mackerel you need to layer the previously prepared products one by one in the following sequence: carrots, mushrooms and onions.
Sprinkle the remaining gelatin on top of the filling and cover with 2 parts of the cut fillet.
Then the dish is wrapped tightly and covered with film. The latter must be used both vertically and horizontally in 3-4 layers so that the workpiece is closed on all sides and the filling does not fall out of it. For reliability, you can tie the structure with culinary thread.
The resulting roll should be placed in boiling water and cooked for about half an hour over low heat. Next, put it in a mold, press it down with a weight and put it in the refrigerator for 8-10 hours.

All that remains is to remove the mackerel from the film and, cutting it with a sharp knife, place it on a dish for serving.

Rules for serving dishes, decoration

If you plan to serve the dish to the table, you can place it on the plate in an original turret. To do this, pieces of mackerel are distributed in several layers, and some are stacked on top of each other. You can supplement the resulting design with olives, canned sweet corn, and tomato slices.

Useful tips and tricks

To prepare a delicious “royal” mackerel appetizer according to any recipe, you should pay attention to the tips published later in the article:

it is very important to choose the main ingredient correctly - the fish should have clean, bright gills, scales that adhere tightly to the carcass, moist eyes (the main thing is not dry and wrinkled), uniform color and a pleasant sweetish aroma;
when preparing mackerel, it is worth removing the black film in the belly, since this part can become a source of bitter taste in the finished treat;
If the recipe includes gelatin, it must be of very high quality (it’s easiest to use dry and quick).

You can cook delicious royal mackerel using 30 different recipes at once. Among them are not only the classic one, but also with lard, cheese, mushrooms, and gelatin.

Cooking tips

At first glance, mackerel roll seems like a very difficult dish to prepare. If you cook it once, remember all the subtleties, the dish will be on your holiday menu for a long time:

buy a fish carcass with the head on - you can easily determine its freshness by the gills and the condition of the eyes;
to make a cold appetizer, use gelatin, which must be placed on the raw carcass with the ingredients, and if you want to prepare a hot dish, then simply bake the stuffed roll in the oven;
After boiling, the gelatin roll should be placed under a press so that the fish does not lose its shape.

Bon appetit!