Almost like shopping! Try it yourself!
Ingredients:
3 carcase mackerel
1.5 l of water
4 tbsp. l. salt with a small slide
3 handful onion skin
0.5 hours. l. ground black pepper
you can add the bay leaf, cloves, allspice pepper
Preparation:
1. Onion peel pre-wash, as the beam is often dusty, or even with the ground.
Then pour the husk cold water and leave for 10 minutes, so quickly depart all the garbage and pollution from it.
2. In the pan to pour fresh water, add salt and pepper. Bring water to a boil, and lay the blank squeezed husk and boil for another 3-5 minutes on low heat.
3. Mackerel to clean, remove the head and tail.
4. Lower fish in the boiling solution through skimmers.
5. Leave the fish in the boiling liquid for 3 minutes, if it is small or medium size.
Large fishes need to hold a little longer: 5-6 minutes.
Next, quickly remove the mackerel of the same with a slotted spoon and place on the rack or paper.
6. Repeat the following fish. "Copts" so you can fish for 1-2, no more.
Ready mackerel gives a very beautiful golden color. Of course, this is not a full-fledged smoking, but only an imitation, but to taste the fish a bit like the very hot smoked fish.
And nothing prevents you to add liquid smoke in the broth - then generally smoked by the store will be impossible to distinguish.
It turns out tender and tasty fish cooked in onion skins - it's worth a try and will certainly evaluate yourself.
Simple composition and affordable ingredients plus a minimum of cost, and you have on the table a real delicacy in just a few minutes.
Bon Appetit!
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