Delicate mackerel meat baked with mushrooms will decorate your table both on weekdays and on holidays.
It is necessary
- For 5 servings:
- - 500 frozen mackerel (not salted!);
- - 3-4 potatoes boiled in their uniforms;
- - 150 g of pickled mushrooms;
- - 2 onions;
- - 1 clove of garlic;
- - 100 g of hard cheese;
- - 2 tablespoons of vegetable oil;
- - 1 teaspoon of soy sauce;
- - 1/2 teaspoon of Provencal herbs spices;
- - ground black pepper;
- - salt;
Instructions
Step 1
Defrost the fish, cut along the belly, remove the entrails, bones and gills. Cut off the head, rinse the carcass with cold water.
Step 2
Sprinkle mackerel fillets with soy sauce and spices with Provencal herbs, which will give the meat a zest and amazing unusual taste. Leave to marinate for 30 minutes.
Step 3
Peel the onion, chop into cubes. Chop the garlic by running it through a press or finely grate it. Pour vegetable oil into a frying pan, fry the onions and garlic.
Step 4
Prepare an ovenproof baking dish, brush with vegetable oil, put mackerel on the bottom. If desired, the fish can be spread out in large pieces or cut into small pieces.
Step 5
Next, spread a layer of fried onions and garlic. Then make a layer of half of the grated cheese, and put the pickled mushrooms, previously cut into slices, on it.
Step 6
Season with a little salt and pepper. Peel and grate potatoes on a medium grater. Grind the remaining cheese as well.
Step 7
Combine the potatoes with the cheese and spread evenly over the mushrooms. Heat the oven to 180 ° C. Put on a bake, the dish will cook for about 25-30 minutes.
Step 8
Serve the casserole hot as a main course with salad or fresh vegetables.
