Preparation
We wash both fish in cold running water, dry them with paper napkins, remove the fins and entrails. Using a sharp knife, we separate the ridge, make lobar cuts and carefully remove the ridge. Usually I also remove large rib bones using special fish tongs. Then lay the fillet on the work surface, sprinkle generously with the selected spices and salt. You can rub all this over the fillet a little so that the fish is marinated evenly. For now, leave the fish under the spices. We clean and grate the carrots on a fine grater and place them on one fish, stepping back a little from the edge to overlap the second fish. Place the second fish on top.
Before starting cooking, two eggs need to be hard-boiled and cooled. We cut the eggs in half, cutting off a few millimeters at the end so that the eggs lay flat on the fish. We place them on the second fish, place olives in a row next to them and carefully wrap the two fish in a roll. We roll the roll in cling film, tie it around the edges like candy, as tightly as possible, and lower it into boiling water for 45 minutes. Then we take it out, put it in a bowl and form something like a press over it. Leave it under pressure until it cools completely, and then put it in the refrigerator for another twelve hours. We take it out, remove the film, cut it into convenient pieces and place it on a dish. Decorate with herbs and serve.
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General rules for preparing mackerel
If we are talking about fresh fish, then most likely it has an unprocessed appearance with scales and entrails. Therefore, there is every chance of properly processing it and preparing it for further cooking. Thus, first of all you will need to remove the scales. Since the scales of this type of fish are quite dense and difficult to remove, the fish can be dipped into boiling water for a few seconds, but not more than 30 seconds, and the scales will be removed easily.
The next step is to remove the entrails, separating the head, fins and tail. After this, the carcass must be thoroughly washed so that there is no black film left in the tummy, which gives bitterness.
It is not necessary to separate the head and fins for all recipes, since for stuffed fish, for example, they are left. If the fish is being prepared for stuffing, you will need to carefully separate the skin, along with the head and fins. You need to start separating it from the stomach, maintaining its integrity. Near the head and tail, the meat is carefully separated with a knife, then it should also be carefully separated near the fins. The pulp is separated from the ridge and cleaned from the bones. The mackerel is ready for stuffing.
Important! Its taste depends on compliance with the rules for preparing fish. If the mackerel has been frozen, you should never defrost it with warm water, and to defrost it naturally, you should cover it with film. This way it will retain all the beneficial substances and juice.
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Wipe the fish dry with paper towels, cut along the back and remove the backbone and large bones. Place the fillet in a baking dish and pour well with soy sauce.
Let it marinate for an hour. Then line the work surface with baking paper and place one fish on it. Sprinkle it evenly with spices, gelatin, and add paprika. Next, place the second mackerel on the third part of the fish. Salt and distribute finely chopped dill evenly over the entire surface.
Roll the fish into a roll, then wrap it in baking paper and foil. Tightly so that air does not get inside. Seal the roll and place it in an oven preheated to 190 degrees. Bake for 35 minutes, remove. Leave to cool. Remove the paper and foil from the cooled fish, cut into convenient portions and serve the appetizer to the table.
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What dishes can you prepare for dinner using mackerel?
Mackerel is a fish that can be prepared in a number of ways. Using your preferred recipes, you can bake it, stew it, fry it, stuff it, pickle it, smoke it, marinate it. It goes well with any side dishes: it can be mashed potatoes or fried potatoes, cereal porridge, or a vegetable side dish. It is baked either on its own on the grill or in a sleeve, or under cheese, under a vegetable bed, and in many other ways.
Having considered several popular recipes, you can easily figure out what to cook with fresh mackerel for dinner . Dishes made from this fish will certainly be tasty, healthy and look appetizing.
How to cook
Cut the mackerel lengthwise, remove the head, entrails, fins and backbone. Salt, add spices. We leave it to marinate for a couple of minutes, and at this time we make the onions ourselves. Cut it into thin half rings and fill it with water and vinegar. Place the fish in baking paper and fry in the paper in a frying pan over medium heat for 4 minutes. Lay out the pita bread in front of you, add herbs, onions, thinly sliced tomatoes, and fish on top. Wrap the fish in pita bread, like shawarma, and fry in a frying pan with a few tablespoons of oil. For a beautiful color, you can grease the pita bread with a mixture of tomato paste and water.
Stuffed mackerel
This recipe will help diversify the daily menu and will be an ideal dish for the holiday table. To prepare it, you don’t need exquisite spices and products, but even the most fastidious gourmet will like this dish. So, to prepare stuffed fish we will need:
- carcass cleaned of entrails, head, tail and fins, about three pieces;
- two boiled chicken eggs;
- 120 grams of grated carrots;
- a packet of gelatin;
- salt and spices.
It is important that there are no bones left in the fillet, but it can be left with the skin on to make stuffing easier. Both parts of the fillet should be sprinkled with spices and gelatin, evenly throughout the entire part. Lay carrots and eggs cut into rings on one half, then cover with the other half and wrap tightly with cling film. In several places you will need to make punctures with a toothpick or a needle so that excess liquid comes out. Place it in boiling water and cook for at least half an hour. Then you should let it cool, put it under pressure and put it in a cool place, preferably in the refrigerator, for 12 hours. You can serve it as a separate dish or with a side dish.
There are also other options for stuffed fish, which use mushrooms, cereals, vegetables and much more. According to some recipes, they use a carcass cleaned of the backbone and bones, which is stuffed with prepared products and baked in the oven in a convenient way; for others, the fillet is separated, ground in a meat grinder, mixed with your favorite cereals, vegetables and spices, and stuffed with the skin on the head and tail. This fish looks like an ordinary baked mackerel, but has an irresistible taste and aroma. It is also quite filling and healthy.
Interesting: Mackerel is ideal for both an everyday dinner and a holiday table. To make it look festive, it must be decorated with lemon and olives. You can also use parsley leaves.
Cooking
Divide the fish into two pieces of fillet, remove the backbone and all the bones, add plenty of salt and rub in chopped garlic. Place dill on one piece of fillet in a thick layer and cover with another piece.
Wrap in cling film, secure the ends with twine and put in the refrigerator for 3 hours. We do the same with the other two pieces of fish. After refrigeration, put the fish in the freezer for a day. Let's get it. Cut into thin slices. You can add lemon juice.
Instant mackerel dish in three minutes
If guests are already on the doorstep, and there is nothing to treat them with, but there is fresh fish in the refrigerator, an excellent option is to serve an exquisite dish by boiling it in three minutes. To do this, you need to soak several handfuls of onion peels in one liter of water, then boil it and add salt to taste. The standard requires five tablespoons of salt, but if the family prefers lightly salted dishes, you can add less. Place medium-sized mackerel in boiling husks for three minutes. If the fish is large, it can be cut into portions or divided into fillets. After three minutes, remove and cool, place on a plate in pieces and serve with or without a side dish.
You can prepare such a dish in a total of 5-7 minutes, and not only the cook, but also guests of the house and household members will be delighted with it. Moreover, due to the fact that it can be processed at high temperature for only three minutes, it retains all the beneficial substances, vitamins and microelements.
Baking method
We remove the fish from the entrails and fins. We definitely leave the head. Rub the fillet with salt and a mixture of spices on the inside and outside. For this recipe you will need baking paper. We fold it in the shape of an accordion, securing it at the edges and expanding it in the center. Place the fish there, belly up, and stuff it with finely chopped onions and tomatoes. Divide the garlic clove in half and place it between the fish and the paper. Bake for about half an hour at 180 degrees. To prevent the fish from falling apart during baking, make small rolls of foil and insert them between the fish boats. Serve immediately. You can decorate with finely chopped herbs and lemon.
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Cooking in a slow cooker
Unfortunately, if mackerel is simply boiled or fried, its meat is very easy to dry out. To avoid such an unpleasant result, you can use a multicooker, a very convenient kitchen unit. How to cook mackerel in a slow cooker so that it is both tasty and healthy?
You can simply bake the fish, for which you need to decapitate it and clean it from the entrails, cut it into 2-3 parts (depending on the size of the multicooker bowl) and rub it with salt and pepper.
After this, make several cuts in each piece, insert a slice of lemon into each of them. All that remains is to pour 50 ml of water into the multicooker bowl, place the pieces of mackerel and set the “baking” mode for 20-30 minutes.
