For potatoes, that's it. We make fish preparations.
Ingredients:
fresh mackerel
2 handfuls of onion skins
1 liter of water
5 tbsp. l. salt
How to cook:
1. Rinse the onion skins and soak in cold water for 5-10 minutes.
2. Then put the husk in 1 liter of clean water, add salt and boil.
3. Dip the gutted mackerel without a head in boiling water and cook for exactly 3 minutes. Then quickly remove, cool and you can eat. Bon Appetit!
Ingredients:
0.5 l of water
mackerel
1 tbsp. l. Sahara
1 tbsp. l. salt
0.5 tsp l. dry mustard
3 bay leaves
2 carnation buds
0.5 tsp l. coriander seed
1 tbsp. l. vegetable oil
How to cook:
1. Place all ingredients except fish in a saucepan and boil.
2. Boil the brine for 5 minutes, then remove from heat and be sure to cool.
3. Gut the mackerel, remove the tail and head. Can be cut into pieces.
4. Place fish in brine. Cover with a lid. You can use a film or a plate. Put in the refrigerator.
Mackerel in pieces will be ready in 1-1.5 days. And the carcass in 3-4 days.
Ingredients:
2 carcasses of mackerel
onion head
1 glass of water
6 pcs. carnation
3 peas each allspice and black pepper (grind)
mustard or coriander seeds to taste (crush)
2 hours l. salt with a small slide
0.5 hrs l. Sahara
2 tbsp. l. vegetable oil
2.5 tbsp. l. apple cider vinegar
How to cook:
1. Peel fresh mackerel, wash and cut into pieces. It is also interesting to cut fish into fillets - it cooks faster.
2. For the brine, boil water, add salt and sugar, add spices - cloves, pepper, coriander, vegetable oil.
3. Boil the marinade for 1 minute over low heat. Pour in vinegar and immediately remove from heat. Cool down.
4. Peel the onions and cut into half rings.
5. Mix the mackerel with the onion and pour over the cooled marinade.
Cover the fish with a plate and refrigerate for a day.
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