Kitchen appliances and utensils: knife, cutting board, pan, pan, cling film.
Ingredients
| Product | amount |
| Mackerel | 2 pcs. |
| Onion | 2 pcs. |
| Salt | 1 tsp |
| Carrot | 2 pcs. |
| Gelatin | 1 tbsp. l |
| Vegetable oil | 3 tbsp. l |
| Spice | 1 tsp |
Did you know? When buying fish, it is very important to give preference to a quality product. If you buy frozen, fresh, pay attention to the amount of ice on it. The more it is, the worse it will be in quality. A large amount of ice indicates that it has already been thawed several times. Pay attention to the integrity of the peel and the thickness of the back. The wider the back, the fatter and tastier the mackerel will be.
Step cooking
- We peel two carrots and rub them on a coarse grater. Then peel the two onions, rinse and cut into thin half rings.
- We send the pan to the fire, pour 3 tablespoons of vegetable oil, let it warm. It is better to use refined oil to avoid an additional smell in the finished dish. We send carrots and onions to a heated frying pan, mix, fry until soft. In time it takes no more than 3 minutes. Add a little salt, ground pepper, you can add a mixture of spices at your discretion, which will be in harmony with the fish. Remove the sautéed vegetables from the heat, let them cool slightly, and at this time we will take up fish.
- Let the frozen mackerel melt, wash it, cut off the head and tail, cut the belly, remove the offal, cut the film on the inside of the ridge.
- We rinse with running water, wash off the caked blood, remove the dark film inside. Dip carcasses with paper towels to remove excess moisture.
- Then, inside the edge of the ridge, we make a cut along the entire length of the fish, cut the spinal part.
- We remove all the bones. We work at this time with a knife carefully to maintain the integrity of the skin of the fish. We repeat the same procedure with the second carcass of a mackerel.
- We spread the cling film, lay out the cut carcasses on it, laying them with an overlap. Sprinkle fish on top with salt and spices.
- We spread the vegetable filling on it, dissolve it on the entire surface.
- Then sprinkle the vegetables with a tablespoon of gelatin.
- We turn the roll, wrap it with cling film in 3-4 layers.
- We send to the pan.
- Fill with water so that it completely covers the roll, and send to the fire. After the water boils, cook over medium heat for 20 minutes.
- After this time, we take out the roll on the dish. Without removing the cling film we leave to cool.
- Then you can remove the film or leave it. You can cut the roll in portions with it, then it is very easy to remove.
Such rolls can be prepared for the festive table or served to the family for dinner, as a side dish for potatoes, rice or vegetable salads. Keep the roll in a closed container in the refrigerator for no more than 4 days.
Video recipe
We suggest you look at the video for the above recipe for making mackerel roll with gelatin. You will learn how to properly prepare the fish, how to add gelatin to the filling, which is the result.
Do you like the mackerel roll recipe with gelatin? Write in the comments whether you prepared it according to such a recipe, did you succeed? For the filling used only onions with carrots or added other vegetables?
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