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✅👌If mackerel is stuffed through an incision in the belly, the filling will not fit much, and the backbones will interfere with fully enjoying the taste of the dish.
✨I will venture to offer you an unusual, but very simple way to cut mackerel for stuffing.
✨I chose non-seasonal and most affordable vegetables as a filling. They can be supplemented with: mushrooms, bell peppers, cheese, olives and other mouth-watering additions of your choice.
✨ And I also note that you don't even need to defrost frozen mackerel! 🥰
📕 To prepare the dish you will need: 🥙
Fresh frozen mackerel - 500-600 g
Carrots - 1 pc. (small)
Onions - 1 pc. (medium size)
Pickled (pickled cucumbers) - 1 large or 3-4 gherkins
Soy sauce - 2 tbsp l.
Refined vegetable oil - 40 ml
Salt, black pepper - to taste
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
The beauty of this dish is that the mackerel does not need to be completely defrosted for it. It is enough to hold it at room temperature for about 15 minutes so that it thaws a little, and it could be cut. We take the fish out of the freezer and put it in the sink. In the meantime, let's prepare the filling. Cut the onion into "feathers" or half rings, three carrots and cucumber on a coarse grater.
Pour some oil into the pan, turn on medium heat and wait for it to heat up. Then pour out the chopped vegetables and fry until soft, stirring from time to time with a spatula. At the end of cooking, add soy sauce, sprinkle with pepper. You probably won't need salt. But, better try the filling. If it is bland, correct this deficiency with salt or spices. Remove vegetables from heat.
This time I bought a "miniature" mackerel - 200-300 grams each. If the fish is large, there is only enough filling for 1 carcass. We put the fish belly down on a cutting board and along the ridge we make 2 cuts parallel to each other, separating it from the flesh.
Then, using kitchen scissors, separate the spinal bone from the tail and head. We take it out along with the insides. Thus, such a capacious "boat" will turn out from mackerel.
Sprinkle the prepared fish with pepper and salt, sprinkle with lemon juice if desired.
Stuff the fish with the filling and place it on a barrel on a baking sheet greased with vegetable oil. On the side of the carcasses, which turned out to be at the top, we make several shallow oblique cuts with a sharp knife. And also grease with oil.
We put in an oven preheated to 180 degrees and bake for 20-25 minutes, depending on the size of the carcasses and the characteristics of the oven. Here is such a ruddy fish.
We serve mackerel immediately after cooking, although after cooling it can be served as a cold appetizer. Mashed potatoes or rice are perfect for garnish.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit! 🍽
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Best regards, Oksana!