Stuffed mackerel - 3 cooking recipes

Find original, tested recipes for stuffed mackerel at bestrecipes24.com. Check out the versions of the dish with various vegetables, lemon and onions, carrots, tomatoes and cheeses. Experiment with different spices, add olives or dried fruits. Get an incredible delicacy in any version!

When buying mackerel, you need to know a few rules. Fresh mackerel should be moist, shiny, with a natural rainbow tint. The carcass is elastic and dense, without tears or stains. The quality of frozen fish is determined by the integrity of the carcass, even ice glazing and light, bulging eyes. Before cooking, the fish must be thawed and the gills and entrails removed. Be sure to remove the black film from the abdomen.

Interesting recipe: 1. Thaw one mackerel. Cut off the fins. Form a “boat”. To do this, make an incision along the back, cut the ridge at the head and tail with scissors. Carefully remove the spine and bones, entrails (with black film) and gills.2. Roughly chop the steamed prunes.3. Cut the second mackerel fillet into small pieces.4. Mix pieces of fish, prunes, cheese shavings and sour cream.5. Salt, pepper, season with aromatic seasonings.6. Stuff the fish boat. Wrap in foil.7. Bake at 180-190° for about half an hour.8. About ten minutes before the fish is ready, unwrap the fish and sprinkle with crushed nuts and herbs.

Useful tips:• It is better to start preparing the food when the mackerel is still slightly frozen. In this case, it is easier to cut it, and the fish will turn out even more juicy. • Mackerel really “loves” greens. Parsley, dill and basil will enrich the flavor, while spinach will add goodness, brightness and color. When serving, there will be fresh lettuce at the place.