For this recipe take:
– 1kg fish;
– 200g onion;
– 3tbsp salt;
– 1tsp sugar;
– 100g vegetable oil;
– 100 g vinegar 9%;
– glass of water;
– fennel greens, peppers peas;
– 3 carnation inflorescences, 1 bay leaf, can also be used coriander.
Before you deliciously cook fresh mackerel, gut it, trim the head, fins and tail, rinse, cut into pieces no more than 2 cm thick. Boil water together with bay leaf, salt, sugar, cloves and pepper for a couple of minutes, cool, mix with oil and vinegar. Cut the bow with half rings.
On the bottom of the glass jar lay a layer of onions, pieces of fish, again a layer of onions and so up to filling the jar. Slightly trample its contents, fill with crushed dill and pour in brine. Leave the fish overnight in the fridge, after which it will be ready to eat.
Peel the fish from the skin before salting is not necessary, otherwise the pieces after cutting will lose shape.
Mackerel recipe in the form of roll
For this delicious mackerel take:
– 2 layers of fillet;
– 2 boiled chicken eggs;
– 1 carrot, crushed on a large grater;
– 20 g gelatin;
– salt and spices to taste.
On one layer of fillet lay the egg halves and grated carrots, top cover with a second layer of mackerel, wrap the roll in cooking film and tie tightly with threads or fishing line. Weak the film in several places with a toothpick or fork and cook the roll in water for 20 minutes. At the end of cooking, get it, cool, place it in the refrigerator, and after 4 hours remove the film, giving the gelatin inside to completely freeze. Instead of film, you can use two dense plastic bags.
If desired, you can add a little fennel greens to this recipe, then in the cut fish roll will look even more interesting.
According to this recipe prepare the fish by cleaning it and cutting it into pieces. Roll over a heat pan with vegetable oil, pour the flour on a flat surface, rub each piece of fish in it, salt and fry until the crust is formed on one side, turn over and fry until ready from the other side. Do not cover the pan, otherwise the flour from the fish will fall off.
The whole cooking process takes no more than 7-10 minutes. On a similar principle, you can roast mackerel in a gag, which is prepared from a single egg, a couple of tablespoons of flour and a spoonful of mineral water with gas. Put such fish only in hot oil, otherwise the gag drains on the pan before it has time to form a crust on the fish.