Mackerel is one of the most useful marine fish, but it is valued not only for its composition, but also for the variety of dishes that can be prepared from it.
Salted mackerel
For this recipe, take:
- 1 kg of fish;
- 200 g of onions;
- 3 tbsp. salt;
- 1 tsp Sahara;
- 100 g of vegetable oil;
- 100 g vinegar 9%;
- glass of water;
- dill greens, peppercorns;
- 3 inflorescences of cloves, 1 bay leaf, you can also use coriander.
Before you cook delicious fresh mackerel, gut it, cut off the head, fins and tail, rinse, cut into pieces no more than 2 cm thick. Boil the water together with bay leaves, salt, sugar, cloves and pepper for a couple of minutes, cool, mix with oil and vinegar. Cut the onion into half rings.
On the bottom of the glass jar, put a layer of onion, pieces of fish, again a layer of onion, and so on until the jar is filled. Lightly tamp its contents, cover with chopped dill and cover with brine. Leave the fish in the refrigerator overnight, after which it will be ready to eat.
It is not necessary to peel the fish from the skin before salting, otherwise the pieces will lose their shape after cutting.
Mackerel Roll Recipe
For this delicious mackerel, take:
- 2 layers of fillets;
- 2 boiled chicken eggs;
- 1 carrot, chopped on a coarse grater;
- 20 g of gelatin;
- salt and spices to taste.
Put halves of eggs and grated carrots on one layer of fillet, cover with a second layer of mackerel on top, wrap the roll in cooking film and tie tightly with threads or fishing line. Pierce the foil in several places with a toothpick or fork and simmer the roll in water for 20 minutes. At the end of cooking, take it out, cool it, place it in the refrigerator, and after another 4 hours, remove the film, letting the gelatin inside completely freeze. Instead of film, you can use two thick plastic bags.
If you wish, you can add some dill greens to this recipe, then in the context of the fish roll it will look even more interesting.
Fried mackerel
For this recipe, prepare the fish by peeling and cutting it into pieces. Heat a frying pan with vegetable oil on a fire, sprinkle flour on a flat surface, roll each piece of fish in it, salt and fry until a crust forms on one side, turn over and fry until cooked on the other side. Do not cover the pan with a lid, otherwise the flour will fall off the fish.
The entire cooking process takes no more than 7-10 minutes. By a similar principle, you can fry mackerel in batter, which is prepared from one egg, a couple of tablespoons of flour and a spoonful of mineral water with gas. Put such fish only in hot oil, otherwise the batter will drain into the pan before it has time to form a crust on the fish.
