Recipe for stewed mackerel.

Golovna

Cooked and appetizing mackerel greased in a frying pan will become an ideal option for everyday lunch or evening.

This fish does not contain other brushes, so it can be included in the child’s diet.

If mackerel is lubricated in oil, it will come out dry, so it is better to cook with cybul, vegetables, and potatoes.

This is a basic recipe that you can use for a few minutes to prepare savory fish before the main side dish.
This recipe can be prepared with a very generous amount of greased fish before the main side dish.
Required:
1 medium mackerel;
2 eggs;
60 g wheat boroshn;

salt for relish;

spicy herbs for eggplants;
Sonyashnikov oil for lubrication.
Production technology.
Clean the fish: cut off the head, upper and lower swimmers, tail, scrape out the filling from the cauliflower, rinse the carcass.
Make sure to dry the mackerel with a paper towel, otherwise you won’t get it wet.
Using a sharpened knife, cut the fish into medium pieces.
The skin is sipped with seasonings.
Eggs are made from salt.
It's a good idea to hang on a saucer.
Heat a frying pan with olive oil.

Place the fish strips one by one near the egg, then carefully on both sides and place in hot oil.

Cook the mackerel over medium heat, brushing the sides until golden brown.

Prepare to place the fish pieces on paper trays to remove unnecessary fat.

Porada: to ensure that the frying process does not have an unpleasant fishy smell, the pieces of raw mackerel need to be sprinkled with lemon juice and set aside for 5 minutes.

How to prepare tsibul?
The fish is smeared with the cibulka and comes out more appetizing and juicy.
List of ingredients:
2 fresh frozen mackerel;
50 g boroshna;
2 great cibulini;

2 g black ground pepper;

for relish; 60 ml olia. Pokrovy recipe.
Lower the bag with the ribeye
cold water
for smooth frosting.
Clean the mackerel, gut it, and thoroughly rinse it under the tap.
The carcasses are cut into portions, placed in a cup, salted, peppered and left in the refrigerator for a year.
Cut the cibulini fairly (not too thinly), brush it with oil, whatever is left over, place it on the fish.
Mackerel cooked in a frying pan with tsibula is ideally eaten with mashed potatoes.

Mackerel in batter

Ribka, prepared according to this recipe, comes out especially juicy and tender.

Mackerel, smeared in batter, is a simple herb, as lovers of fish delicacies will appreciate.

Need:

1 mackerel;
1 large egg;
60 g low-fat sour cream;
80 g boroshna;
salt;
rib seasoning;
Oil for lubrication.

Steps to prepare.

The fillets of the fish are cut: the swimmers, head, tail part are cut, the insides and the ridge with costal brushes are visible.
Divide the carcass into two halves, cut the skin into pieces.
Salt, pepper and beat the eggs with wine.
Add sour cream and stir again.
Without ceasing to admire, they gradually sizzle the flour.
Heat oil in a frying pan.
Soak the mackerel in the batter and coat 3 pieces per side.
The mackerel, coated in batter, is subtly combined with vegetable salads that greenery.

With added vegetables

Mackerel with vegetables - not the same ready for the dish with a side dish for lunch or dinner.

Required components:

1 small fish;
1 carrot;
1 ripchasta cibulya;
5 g tomato paste;
100 ml of nutritious water;
3 g of sugar and salt;
50 g white beard;
black pepper for the eggplants;
Oil for lubrication.

Crocs are prepared.

Clean the mackerel, remove it from the brushes, and cut it into small pieces.
Pepper, salt, bread the skin portion and fry in boiling oil until golden.
Grate the carrots into fine thirds and chop the carrots into cubes.
Coat the vegetables with oil for 3 quilins, then add water, tomato paste, zukor and cook another 7 quilins.
Before serving, cover the fish pieces with vegetable gravy.

Cooked in marinade with soy sauce

The marinade allows you to mask the specific smell of mackerel and make the fish more juicy.

Mackerel in soy sauce- This tender grass is delicious.

If mackerel is lubricated in oil, it will come out dry, so it is better to cook with cybul, vegetables, and potatoes.

1 large mackerel;
20 g mayonnaise;
30 ml soy sauce;
5 g mustard;
a pinch of spices: coriander, paprika, white pepper, basil;
Oil for lubrication.

Steps to prepare.

Clean the fish from the raw parts, guts, and brushes.
Mix soy sauce with mustard, mayonnaise, and mixed seasonings.
When preparing the marinade, drop the fish fillet into bowls.
Strip for 50 hvilins.

Coat the marinated mackerel with 6 pieces of boiled bread (on one or the other side).

Lubricated mackerel fillet

The fish is prepared in this way quickly with a minimal amount of ingredients and comes out extremely tasty with an appetizing golden brown crust.

Components:
350 g mackerel fillet;
3 g salt;
30 ml dormouse oil.

salt for relish;

Ribne fillets are washed and cut.
The product is salted and dried at room temperature on the surface.
Sand the skin in a bean and fry it in oil until golden brown on the skin side.

2 ribs;
100 g vershkova oil;
30 ml wine otstu;
15 g of cinnamon juice;
5 potatoes;
1 tsibul;
40 g boroshna;
300 ml water;
dried basil

Method of preparation.

Fish have a strong head, swimmers, and tail.
Remove the brushes.
Cook the rozchin with water, remove the zucchini and place it on the fillet for 30 minutes.
Cut the potatoes into thin slices, coat with a top of oil until smooth.
Spend cibul.
Just soak the mackerel into pieces, roll the skins in a furrow, sprinkle with basil.

Add the fish and cibul to the potatoes and grease with 10 khvilins, stirring several times. Cereal porridge goes well as a side dish to greased mackerel, pasta viruses , potato puree. You can add more grass

fresh vegetables

, green leaves, lettuce leaves.

powder recipe with photo

Stewed mackerel is very similar to canned oil, and it can not only be served to the table as a whole, but can also be crisped for fish appetizers and salads.
It’s going to take a long time, but the process of preparing the herb takes about 10 minutes, and then comes the passive part of cooking, so the stewed mackerel can easily be added to the simplest and lightest herbs.
warehouses
1 mackerel carcass
1 large cibulin
50-100 ml dormouse oil

10 pieces. fresh peppercorns

1 PC. bay leaf chameleon pepper Preparation

1. Remove the head from the carcass and cut it into 8-10 pieces, without cutting the stem.

We will gut the fish after cutting it, so that the pieces are left intact and preserved

garnu form

at the hour of preparation.

Once you have taken the carcass of the frost, it is better to cut it until it is completely melted. 2. Remove the filling from the fish rings, pour the mixture onto the fish rings and rinse., salt the fish, pepper and pour in olive oil.

Cook them in this way over low heat until the oily liquid at the bottom, which combines with water, olive oil and cibul juice, thickens and darkens slightly.

Tsibulya may relax until that hour.

7. Place the finished fish in a saucepan.

If it stuck to the bottom in some places, then within an hour the sparkle will soften, and the pieces can be removed without damaging them. Prepare a dish for the fish and transfer it to a new piece of fish, serving it with a thin wooden spatula. Place the caramelized squash from the pan at the same time as the mackerel - it’s also very tasty.

Decorate the grass with greenery and colorful vegetables.

Please note gentlemen 1. Fish plus lemon – the essence of savory harmony. Tim is the most important culinary time for everyone, calling not only to satisfy the gourmet, but also to bring bark.

Vitamin C combines absorbed vitamin B12. The first is rich citrus, the other is mackerel. Why, put a circle of bright yellow fruit on the skin of the fish and eat them all at once.

And also

citric acid 4
It accepts lightly pickled urchin stewed in olive oil. Before speaking, for the same reason, serve otset, balsamic or soy sauce before serving.
2. During the final heat treatment, transferring the recipe, the fish bones are softened, but not enough to be chewed and rolled. It is expected that the hedgehogs will carefully strengthen the ridge from the natural part.

This means that they need a similar set of accessories: either two forks (one with long teeth, the other with short teeth), or a fork for the other with a short, rounded blade.

From the main plate, hand-place another one onto the side of the saucer to transfer the brushes there.

3. Potato puree served as a side dish for mackerel, original – mixed with white and black rice, low-calorie – baked on the grill.

Clean the carcasses, dry the heads, swimmers and tails.
Cut the fish into 3-4 div rounds.
Salt and pepper the workpieces, brush them with golden color.
Cut the tomatoes and peppers into cubes, and the cibul into circles.
Add vegetables to the fish and mix.

Cover the dish with a lid and change the fire.

After 10 minutes, salt the products and mix them again.

Stew the dish for 10 minutes.

Before serving, garnish the rib with lemon and herbs.

Recipe for stewed mackerel with sour cream
The soft and juicy pieces of fish are best enjoyed with aromatic sauce.
Ingredients:
mackerel – 2 pcs.;
sour cream – 200 g;
tsibulya – 5 pcs.; wine – 120 ml;
vershkova butter – 100 g;
Roslynna Oliya
- 60 g;

peppercorns – 6 pcs.;
bay leaf – 1 pc.;
salt and spices - for relish.
Clean the mackerel.

Grind the swimmers, shake the tails and heads.

Cut the carcasses into 2-3 div pieces.

Grease the workpieces with oil. Place the tsibul into the frying pan, cut into rings..

Before serving, garnish the rib with lemon and herbs.

Pepper and salt the products, cover with a lid and simmer over low heat for 10 minutes.
Add a top of butter/mastila to them, pour in sour cream and wine.
Add bay leaf and peppercorns.
Stew the dish for 20 minutes.
Serve the fish with boiled potatoes and salad with fresh vegetables.
Stewed mackerel in tomato sauce
This herb reminds canned sprat in
Roslynna Oliya
tomato sauce

mackerel fillet – 800 g;
tsibulya – 2 pcs.;
carrots – 1 pc.;
Roslinna oliya – 90 g; tomato paste – 60 g; spare pepper – 5 pcs.;

cloves - 5 pcs.;

chalked pepper and salt - for relish.

Cut the fillet into large slices, and cut the fillet into slices.

powder recipe with photo

Grate the carrots.
mackerel – 1 piece;
salt for relish;
black chalk pepper - for relish;
lemon juice – 0.5-1 tsp;
sour cream – 1 tbsp.

l.

Stage of preparation

Prepare the products.

Cover the middle of the mackerel carcass with sour cream.

Transfer the fish to a sheet lined with parchment.

Bake the mackerel in sour cream in the back of the oven at 180 degrees for 40-50 minutes. Juice, tender, aromatic mackerel, baked in sour cream in the oven, is a wonderful addition to a side dish of mashed potatoes or rice. The fish is delicious both hot and cold.

It's great to eat greens and fresh vegetables.

With a balanced diet, mackerel contains an essential supply of vitamins and brown rivers.

Be aware of your diet!

During the hour of baking in the oven, mackerel has a specific smell that not everyone likes.

Sour cream sauce with aromatic Provençal herbs and a sprinkle of mackerel to remove its flavor. Sour cream sauce is very versatile and goes well with meat and fish.

In addition, it is wonderfully suitable for dough. Like thin cakes with

yeast dough: 3-6 .

Before serving, garnish the rib with lemon and herbs.

spread with sour cream sauce and bake in the oven, it will come out very tasty.

For the relish of the shortbread, lightly taste the khachapuri.

Information about the recipe
Cuisine: Russian.
Method of preparation
: in the spirit.
The late hour of preparation
: 55 hv.
Number of servings

fresh frozen mackerel (whole) – 3 pcs.

(1 kg 100 g) for sour cream sauce: Boroshno - 2 tbsp.
l.
vershkova butter – 80 g
milk 2.5% - 800 ml
sour cream – 250 – 300 g
chalked white pepper – 1/2 tsp.
Porada: Once the mixture of Provençal herbs is ready, mix rosemary, basil, thyme, marjoram, oregano, mint and shawl.
If you don’t have one or more ingredients, you can use only rosemary, because the wine itself gives a unique aroma of Provençal seasoning.
It was too late to add the final touch to the prepared sour cream sauce.
Gently sip it with finely chopped crops.
Porada: Since there is no fresh crop, try frozen crepes; you don’t sacrifice fresh fruit for the savory fruits and aroma of wine.
The sour cream sauce is ready, now you need to prepare the mackerel for baking.
This fish is good because it can handle a large brush and is easy to eat. It is not at all necessary to make cross cuts on the body so that the brushes soften when baked, like when cooking crucian carp. Open the mackerel's stem, remove the insides, cut off the head and carefully rinse through the middle.
Grate the mackerel carcasses from the middle and place in a saucepan or baking dish.