The recipe that successfully added to my culinary piggy bank. It turns out so delicious that it is impossible to stop at two slices, you want to eat everything at once. And also such mackerel can be cooked for future use and frozen, and when necessary, he took out the yummy on the table. Whether for a holiday or just for lunch.
Greetings to all readers of my culinary channel! My name is Christina and I am very glad to see you.
The grandfather stands in the fish department of the supermarket, looks at the price tag "Atlantic mackerel, cold smoked" and says: "So that's what you are, Golden Fish" 😂
The joke is taken from the site vse-shutocki.ru
✅ Today I will share a recipe for an incomparable mackerel. I'll tell you all my secrets on how to cook the perfect lightly salted mackerel without water, sugar and vinegar "in a plate". No problems, everything is as simple as possible. As you like. I cook in the evening, and the next day we eat. Mackerel is lightly salted, tender, aromatic and very, very tasty. Well, a very interesting appetizer recipe.
At the end of the article I will tell you how to cook this mackerel for future use and freeze it. You'll like it. 😋 By the way, I buy the cheapest mackerel. Even a small one turns out to be delicious. In our city there are usually 2 prices (large mackerel and mackerel weighing from 300 to 600 grams): the one that is very large, expensive, but a fish weighing from 300 to 600 grams is much cheaper (it is her that I take). For some reason, this is how it is in Kursk. And you?
😉All my friends are surprised when they find out that I cook mackerel right on the plate and without sugar, water and vinegar. I think you will like it too!
Let's cook already!
Please note that I will leave the list of products in the first fixed comment (for your convenience).
Take fresh frozen mackerel and cut into pieces (rather thin).
I put the following spices at the bottom of the plate: a little onion, a few distant lemon, allspice and black pepper. You can also take a mixture of peppers.
Then we transfer the fish to the plate so that it is in one layer. It is important!
Sprinkle with salt, ground coriander and a mixture of peppers. I also recommend adding a little nutmeg, it will give a special taste and aroma of mackerel, try it.
I lay out lemon, bay leaf on top. You can also put a couple of carnation umbrellas.
Sprinkle generously with onions. It will also be marinated and will be very tasty.
I fill it with olive or sunflower oil. I really like it with olive oil or with aromatic sunflower oil.
Cover with a flat plate and refrigerate. I cook in the evening, and the next day everything is ready.
👉 You can cut the mackerel lengthwise, remove the ridge, sprinkle with spices, pour with lemon juice and twist tightly in cling film, and then put it in a bag. Leave in the refrigerator for 6 hours, you can overnight and put the fish in the freezer. When needed, I took it out, cut the frozen fish into thin pieces and serve it to the table. Delicious!
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