Stuffed mackerel. How to cook simply and tasty

Surprisingly tasty and no less useful fish mackerel is known to many only in the form of canned food in oil or in its own juice. But mackerel is one of those fish species that are almost always found in the fish departments of our stores in a freshly frozen form, and it is possible to cook delicious dishes from it. One of them - mackerel stuffed and baked in foil.

The kinds of fillings that can be stuffed with mackerel, a lot - it can be vegetables, mushrooms, and herbs, and minced meat from another fish and even heard, stuffed with sour berries.

I want to offer you a recipe for stuffed mackerel, which any housewife can do, since it is very simple in its components, and, nevertheless, the fish turns out very tasty.

So, mackerel stuffed, baked in foil

We take 1 large mackerel or a couple of smaller pieces (the weight does not matter in principle, just as the fish is more solid, the more festive it looks). We unfreeze the fish, remove the gills, carcass guts, remove all the films from inside and, after cutting the ridge at the head and tail, carefully take it out from the inside (we do all the manipulations from the belly side), select the bones, wash the fish and dry it with a paper napkin.

Bake fish with or without a head - then as you like, but with a head, it always looks more elegant on the festive table. Next, you need to sprinkle a prepared carcass seasoning for fish, which is on sale is very much, and sprinkle with lemon juice. You can also prepare a mixture for marinating, using soy sauce with the addition of vegetable oil, plus juice of half a lemon. And all this grate the carcass, allow to soak for 15-20 minutes.

For the filling so the recipe we need a boiled egg, a gram of cheese 50 (if you have one fish), mayonnaise, salt, pepper. Egg and cheese should be rubbed on a medium grater, add mayonnaise, salt, pepper to mix and stuff well-prepared mackerel, pierce the abdomen with toothpicks.

This recipe can be slightly modified, taking instead of the usual hard cheese melted cheese "Friendship", in this case you can not even use the egg, just mix the grated cheese with black pepper (or with spicy additives which also includes pepper) and mayonnaise, and This stuff the mackerel, laying on top of the minced thin semicircles of lemon - also very gently obtained.

The mackerel stuffed neatly wrapped in foil, sprinkled with vegetable oil, and baked in the oven in a sufficiently deep form, at a temperature of 190-200 degrees for about 20 minutes-half an hour.

Another of the simple fillings for stuffing mackerel, you can offer onions and carrots, passaged in vegetable oil. The quantity here depends on the size of the fish, on average one fairly large carrot leaves and a couple of medium-sized bulbs. Plus, a couple of spoons of semolina is added to the filling. Onions can be cut into cubes, or can be half rings, if the bulbs are not large, and let the carrots pass through a large grater and in turn let onions and carrots in vegetable oil until ready, without overcooking much. Add the mango to this mixture, salt to taste, pepper, let cool and stuff vegetables with fish. The abdomen is fastened with toothpicks, a thin layer of mayonnaise is applied over the fish, wrapped in foil, laid out in roasting dish, and sent to the oven, also for half an hour. If you put the temperature above 190 degrees, then maybe in 20 minutes everything is already perfectly baked. And if you want your fish to turn golden, you need to open the foil and leave the fish for another 7-10 minutes.

Mackerel stuffed and baked in the oven looks great on the festive table, if you decorate it with slices of lemon, thinly cutting it with rings, as well as bunches of fresh parsley or other herbs. And be sure to lay out a leaf of lettuce on the dish, you can add cherry tomato for brightness - it will look very elegant.

Try to cook - mackerel stuffed it worth it, do not regret it!