The whole "four" is not a joke! We wish happiness to our little one: Good laughter, glow in the eyes. In life - success and adventure. Strong memory, tenacious mind, Interesting games (hopping with us!) Easy character, kind soul. "Daddy" ideas to listen carefully. Congratulations, my trembling kukpadik! Prosperity and long life to you. And to everyone who is related to the creation and existence of this glorious community - good health and strength to implement the craziest creative ideas) #kukpad4
Ingredients: raw mackerel, pumpkin, thick sour cream, garlic, salt
Cooking method:
Remove the head and fins from the mackerel, cut along the belly, gut and rinse well with warm water. Dry, remove the spine. In fresh fish, it is perfectly separated with all the bones.
Cut the peeled pumpkin pulp into small cubes, boil until soft, drain the broth and puree with a blender along with garlic.
Add sour cream to the pumpkin, salt, mix until smooth.
Cut the mackerel across into slices, put the slices in a saucepan, roaster, ladle, stewpan - in a cooking dish. Pour in the resulting puree. Bring to a boil and, reducing the heat, simmer for 15-20 minutes under a slightly ajar lid.
Perhaps the appearance of this feeling is not indicative of a restaurant, but the taste is wonderful and the nutritional benefits are undeniable. It can be both an independent dish, and the main one with any side dish. Our puree went well!