We wash the fish, clean it inside, then we put it on a straight surface and we press it with the bridge of the palm to detach the meat more easily from the skin. We cut around the head and on the belly, and with the help of a spoon we remove all the meat. including the spinal cord, taking care to leave a little on the edge to be able to sew the fish better.
We put the obtained meat in a bowl and mix it with the egg, breadcrumbs, salt, pepper, dill, parsley and 2 cloves of garlic put on the small grater. With this composition we fill the fish, then we sew them and we put them in a bowl on which we will later put in the oven. We clean the onion and cut it into scales. We clean the potatoes, wash them and cut them into suitable cubes. In a bowl we put on the fire a little oil, the potatoes, the onion and the remaining garlic cut into rounds. Leave everything for about 10 minutes. until the potatoes start to soften a bit.
Pour everything over the fish, add the tomato juice, wine, salt, pepper and put in the preheated oven at 180 degrees for about an hour or until the potatoes are ready.
& Icirc & # 539i must:
3 p & # 259str & # 259vi
1 smoked mackerel
3 tablespoons boiled rice
2 l & # 259m & acirci
m & # 259sline oil
salt, pepper, thyme
& Icirc & # 539i need for gasket & # 259:
500 g potatoes or
300 g cooked pasta, mixed with a little oil, garlic and garlic
Preg & # 259te & # 537ti a & # 537a:
P & # 259str & # 259vii (can be & icircnlocui & # 539i & # 537i cu caras) well sp & # 259la & # 539i & # 537i & # 537ter & # 537i & icirci crestezi & # 537i & icirci ungi well with the juice from a l & # 259m & acircie & with a little olive oil. & Icirci condimentezi & icircn exterior & # 537i & icircn interior.
Fill the plates with the mackerel meat, mixed with the boiled rice and the corn kernels. Wrap the foil in aluminum foil and place it in a tray, then put it in the hot oven for 20-25 minutes.
Serve live with a garnish of iron potatoes, natural or pasta.
Preparation: 35 minutes Baking: 20-25 minutes
Re & # 539et & # 259 by Steliana Flamoropol, Bucharest
Because I haven't prepared for some time, the other day I had the craving for a stuffed fish! My choice consisted of a mackerel that I filled with a mixture of minced pork, peas, onions, garlic and ginger, seasoning the filling with soy sauce, salt and cayenne pepper. Delicious!!
For the preparation you need the following ingredients: approx. 1.4 kg mackerel (approx. 4 fish) 150 g pork, chopped 400 g peas (canned) 10 g ginger root, finely chopped 3 onions, finely chopped 10 cloves of garlic, finely chopped 3 tablespoons soy sauce light 1 tablespoon palm oil 1 tablespoon peanut oil 1 tablespoon butter cayenne pepper salt.
Stuffed mackerel preparation: Heat the palm oil in a pan.
Then add the onion, garlic and ginger, which you will brown until the onion turns golden.
Once you have reached this result, continue by adding the minced pork to the pan, which you will brown for approx. 3 minutes, stirring frequently.
When the meat has changed color, pour the soy sauce, season with salt and cayenne pepper, mix well and remove from heat.
Allow the mixture thus prepared to cool, after which you can proceed to fill the fish. Therefore, with the help of a teaspoon, take the mixture from the pan and put it inside each fish.
At the end, grasp the edges of the belly with toothpicks (so that the minced meat mixture remains inside the fish), place the fish in a tray and season them (on both sides) with salt and pepper.
The next step is to heat the peanut oil and butter in a larger pan (one that will hold a whole fish). Put the fish in the pan (one at a time) and brown them a little on each side (turning them carefully!), Then take them out on an aluminum foil.
Wrap the stuffed mackerel in aluminum foil, then place it in the tray that you will put in the oven. Do the same with all fish.
When you have finished wrapping all the fish in aluminum foil, place the tray in the preheated oven at 180 degrees, where you will leave the mackerel filled for 35 minutes.
After 35 minutes have elapsed, during which time the fish has penetrated well with the aroma of the mixture with which it is filled, remove the tray from the oven, open the aluminum foil, remove the toothpicks and that's about it!
Put the fish on the plate, add a garnish of natural potatoes, sprinkle everything with lemon juice and enjoy this delicious stuffed mackerel.
Stuffed mackerel - star on the holiday table!
We present you a recipe for stuffed mackerel, with the help of which you will get a culinary masterpiece for the festive meal. Guests will not be able to take their eyes off this snack. She will definitely be the first to disappear from the table. Astonish your family with a unique delight!
Method of preparation
1. Cut the back of the mackerel with a thin tomato knife. This will make it easier. Cut the fish on the back from head to tail.
2. Separate the meat from the bones. It's easier when the fish has not thawed in the end.
3. Carefully break the crust at the head and tail and remove it together with the entrails. Get a perfect mackerel, as seen in the picture below.
4. Pour the lemon juice over it. Sprinkle with salt and ground black pepper.
5. Fry the onion and mushrooms in a pan with hot oil.
6. Arrange the fish on a piece of aluminum foil folded in two layers.
7. Fill the fish with onions and mushrooms. Don't fill the fish too much.
8. Wrap the fish in aluminum foil as in the picture below. Raise the tail higher, so the fish will be juicier.
9. Bake the mackerel in the preheated oven for 20 minutes. If the fish is large - 30 minutes.