Mackerel is a fatty saltwater fish that cooks very quickly. At the same time, she has juicy meat and a pleasant taste. It is baked in foil or parchment, cooked over coals, stewed. It is very tasty both salted and smoked.
When baking mackerel in foil, the dish turns out to be very aromatic. For this recipe, take:
- 1 carcass of mackerel;
- 2 tablespoons of butter;
- 1 head of onion;
- a bunch of parsley and dill;
- 1 lemon;
- white pepper;
- sea salt;
- sour cream.
Fish in foil must be baked in a hot oven, so turn it on in advance, setting the temperature to 180 ° C. While the oven is heating up, prepare the fish for baking.
Make the filling. Chop the onion and herbs. Toss the ingredients with the butter. Add a couple of tablespoons of freshly squeezed lemon juice.
Gut the fish, wash the outside and inside. Rub the mackerel lightly with sea salt and season with white pepper. Stuff the belly with the filling and secure the incision with a few wooden toothpicks.
Tear off a piece of foil. Put the stuffed fish on it, brush the carcass with sour cream and wrap the foil in an envelope. Transfer the mackerel to a baking sheet and bake it in the oven for 15-20 minutes.
Serve baked mackerel with boiled potatoes and lemon wedges.
Mackerel can be baked not only in foil, but also in parchment. Lay the prepared and stuffed fish on the paper, wrap and fold the edges at the top and sides. Brush the outside of the parchment with vegetable oil and bake in the oven.
Mackerel, baked in the sleeve, has a pleasant smoked taste, the dish turns out to be very aromatic, and a small amount of food is required for its preparation. You will need the following ingredients:
- 1 carcass of mackerel;
- 1 lemon;
- 1 head of onion;
- salt;
- white pepper;
- vegetable oil.
Gut the mackerel, cut off the head, tail and fins. Separate the fillets from the seeds. Expand the fish.
To get a fillet, insert a knife under the bones and carefully trim to the back. Remove the backbone along with all the bones.
Cut half the lemon into thin slices and the onion into rings. Season the fish with salt and pepper and drizzle with freshly squeezed juice from the remaining half of the lemon.
Put the onion on one side of the fillet, and the lemon wedges on the other. Fold the mackerel in half and place in a roasting sleeve. Put the dish on a baking sheet and send it to an oven preheated to 180 degrees for 30-40 minutes.
A festive dish with an exquisite sweetish taste is obtained if you cook mackerel with prunes. You will need the following ingredients:
- 2 carcasses of mackerel;
- 4 things. pitted prunes;
- 1 head of onion;
- 2 tablespoons of butter;
- 200 g of hard cheese;
- 400 g sour cream;
- boiled potatoes;
- parsley.
Cut the mackerel into fillets, cut each part in half, cover with cling film and lightly beat the pieces. Soak prunes in water so that they swell slightly. Cut the onion into small cubes and fry it in butter. Grate the cheese on a fine grater.
Sprinkle the fillet with cheese and roll. Place half a prune inside each. Drag the pieces with a rubber band.
Place the mackerel and prune rolls in a baking dish, add the fried onions, line with boiled potatoes and pour over the sour cream. Sprinkle with the remaining grated cheese and place in the oven for 25-30 minutes. Serve the treat with a generous sprinkle of chopped parsley.
