Amazingly tasty and no less useful fish.Mackerel is known to many only as canned in oil or in its own juice. But after all, mackerel is one of those fish species that are almost always found in the fish departments of our stores in a fresh-frozen form, and very tasty dishes can be made from it. One of them is stuffed mackerel and baked in foil.
There are many kinds of toppings that can be stuffed with mackerel. It can be vegetables, and mushrooms, and herbs, and minced other fish, and even heard sour berries are stuffed.
I want to offer you a recipe for stuffed mackerel, which can make any hostess, as it is very simple in its components, and, nevertheless, the fish turns out very tasty.
So, stuffed mackerel, baked in foil
We take 1 large mackerel or a couple of piecessmaller (the weight does not matter in principle, just the more solid the fish, the more festive it looks). We defrost the fish, remove the gills, carcass with giblets, remove all films from the inside and, cutting the ridge at the head and tail, carefully remove it from the inside (we do all the manipulations from the belly), choose bones, wash the fish and dry it with a paper napkin.
Bake fish with or without a head - here's someone likeI like it, but with a head it always looks more elegant on a festive table. Next, you need to sprinkle the prepared carcass with seasoning for fish, which are on sale very much, and sprinkle with lemon juice. You can also prepare the mixture for pickling, using soy sauce with the addition of vegetable oil, plus the juice of half a lemon. And grate the carcass with all this, let it soak for about 15-20 minutes.
For the filling, so the recipe we needboiled egg, cheese grams 50 (if you have one fish), mayonnaise, salt, pepper. Egg and cheese should be grated on a medium grater, add mayonnaise, salt, pepper, mix and stuff well-prepared mackerel, belly pinned with toothpicks.
This recipe can be slightly modified by takinginstead of the usual hard cheese "Druzhba" processed cheese, in this case you can not even use an egg, just mix the grated cheese grated with black pepper (or with spicy additives that also contain pepper) and mayonnaise, and this stuffed mackerel, laid on top of minced thin lemon half rings - it also turns out very gently.
Stuffed mackerel neatly wraps around infoil, sprinkled with vegetable oil, and baked in the oven in a fairly deep form, at a temperature of 190-200 degrees for about 20 minutes to half an hour.
Another simple stuffing for stuffing mackerelYou can offer onions and carrots, passaged in vegetable oil. The amount here depends on the size of the fish, on average, one rather large carrot and a pair of medium-sized onions go away. Plus, a pair of tablespoons of semolina is added to the filling. Onions can be cut into cubes, but you can also be half-rings, if the bulbs are not large, but the carrots are skipped through a large grater and in turn we sprinkle the onions and carrots in vegetable oil until cooked, without over-frying. Add to the mixture semolina, salt to taste, pepper, let cool and fill the vegetables with fish. To fasten the belly with toothpicks, put a thin layer of mayonnaise on top of the fish, wrap it in foil, laid out in a baking dish, and send it in the oven, also for half an hour. If you set the temperature above 190 degrees, then it is possible and in 20 minutes everything will already bake perfectly. And if you want your fish to become golden, then you need to open the foil and leave the oven for another 7-10 minutes.
Stuffed and baked mackerel in the ovenlooks great on a festive table, if you decorate it with lemon slices, thinly cutting it into rings, as well as bunches of fresh green parsley or other favorite herbs. And be sure to lay out a leaf of lettuce on a dish, you can add cherry tomatoes for brightness - it will look very elegant.
Try to cook - stuffed mackerel is worth it, you will not regret!
