If you want to surprise the closest of the original snack - this article is for you. We will now tell you how to prepare a roll of mackerel. The dish is prepared quite simply, but it turns out delicious and original.
Roll of mackerel with gelatin
Ingredients:
- freshly frozen mackerel - 3 pcs .;
- onion - 3 pieces;
- carrots - 3 pieces;
- gelatin - 1 small sachet;
- vegetable oil - 70 ml;
- salt, pepper, spices - to taste.
Preparation
In mackerel cut off fins, tail and head, take out the insides, then rinse and chop along the ridge, remove the bone. Also remove and small bones, it is convenient to do this with tweezers.
On vegetable oil fry the grated carrot and finely chopped onions. Then we shift the roast in a bowl, add salt, spices to taste, pinch of gelatin, mix and leave to cool.
We take food film, lightly sprinkle it with salt and gelatin, in the same way we do with mackerel fillets. We spread on it carrots with onions, on top we put the second fillet and tightly twist the food film. On the whole surface, we make punctures with a needle or toothpick. We lower the fish into the boiling salted water in the film and boil for 20 minutes. After that, we remove the fish, put it in a bowl, cover it with a plate, put the load on it and put it in the cold, so that the gelatin stiffens. After this, unfold the film, and roll the mackerel with vegetables cut into portions. Our stuffed mackerel is ready!
Mackerel roll in oven
Ingredients:
- mackerel - 1 pc .;
- garlic - 3 cloves;
- salt - 1 teaspoon;
- 1 large carrot;
- large onions - 1 pc .;
- parsley - 20 g;
- dry pepper Bulgarian - pinch;
- vegetable oil.
Preparation
Carcass mackerel guts, remove the head, salt it on both sides, grease with vegetable oil, sprinkle with chopped herbs, passed through the press with garlic and dry pepper. We turn off the carcass with rolls, fasten them with toothpicks and spread them into a greased form, to the bottom of which we put the chopped onions and grated carrots. We send mackerel to the oven , heated to 180 degrees for 25-30 minutes. When the skin is browned, the fish is ready.
Roll from pink salmon and mackerel
Ingredients:
- mackerel - 1 pc .;
- pink salmon (fillet) - 1 piece;
- gelatin - 1 packet;
- garlic - 5 denticles;
- salt, spices - to taste.
Preparation
We remove the insides of the mackerel, also cut off the fins, tail and head, remove the ridge. Now we turn the fish into a layer. We rub the salmon with salt, garlic and spices, sprinkle with gelatin. We spread the mackerel from above, in the same way rub it with spices, salt and sprinkle it lightly with gelatin. Turn off a tight roll.
We take a package of juice, cut the top in it and vertically place our roll, pour out the remaining gelatin and pour in about 50 ml of water. We wrap the package with foil and send it to the oven, heated to 200 degrees, for 40 minutes. After that, take it out of the oven and let it cool right in the pack. In the same form, we send the fish roll from mackerel and pink salmon to the fridge for the night, and then we take it out, cut it into slices and serve it with the lemon slices.
Frozen mackerel roll
Ingredients:
- mackerel - 2 pieces;
- salt - 2 teaspoons;
- garlic - 8 denticles;
- pepper ground and fragrant - to taste.
Preparation
We will gut the mackerel, take out the ridge and remove the small bones. We spread the fillets slightly overlapping the food film. Sprinkle with salt, spices and chopped garlic. Folding the mackerel with a tight roll. Then wrap it in several layers of paper, fixing the edges. First we send in the refrigerator for 4 hours, and then in the freezer for about a day. Before serving, the roll from salted mackerel is taken out and we let it lie at room temperature for 20 minutes. And then cut it across thin slices. If desired, you can sprinkle it with vegetable oil.
Mackerel roll with carrots and eggs
Ingredients:
- large mackerel - 1 pc .;
- boiled eggs - 2 pieces;
- boiled carrots - 1 piece;
- gelatine - 20 g;
- salt, spices - to taste.
Preparation
Defrost mackerel, but not to the end, clean and disassemble on fillets. Gelatin is poured on fillets, salt and pepper to taste. Three grated carrots, put on one half mackerel. Eggs cut into halves and put on carrots closer to the abdomen. Top with a second fillet. We are wrapped in a food film in several layers. We rewind the thread and in several places we make punctures with a toothpick. We lower the roll into salted boiling water and cook for about half an hour. Then we take out, cool it and send it to the refrigerator for 2 hours. Then we take out and cut it into pieces with a sharp knife.