Mackerel - a medium-sized beautiful fish (average size about 30 cm) belongs to the family of mackerel perch-like squad. Its flesh has a pleasant delicate taste and contains a rather high percentage of fat (up to 16%), evenly distributed in muscle tissue.
Mackerel is very useful, it is one of the products perfectly perceived by man. Contains a significant amount of iodine, calcium, phosphorus, sodium, magnesium, zinc, vitamin D and B12. When used regularly, it can be a source of easily digestible protein.
Tasty mackerel, or how best to cook it.
You can cook mackerel in almost all known ways. It is smoked, pickled, salted, fried, stewed, baked, boiled, canned in various ways. Grilled mackerel is very good.
The most unfortunate solution for this fish is freezing. The fat with which it is saturated, and which gives it a delicate taste and aroma, is extremely unstable and does not withstand even short storage. Therefore, frozen mackerel quickly takes on the taste of rancid oil.
The recipe for fried mackerel.
This recipe for mackerel allows you to fully preserve the beneficial properties of fish undergoing a short heat treatment.
Ingredients:
- mackerel 2-3 fish
- cooking oil for frying - 1 tablespoon, olive or sunflower oil is recommended
- half fresh lemon
- bunch of greens - dill, parsley, a little rosemary
- salt, black pepper - to taste
Cooking:
We free the fish from the insides, wash it and cut it along. We pull out the ridge and get two pieces of filet with skin. Salt and pepper them on both sides.
Pour oil into a preheated pan and throw rosemary. Put the mackerel with the skin down, this will save the fillet shape. When the bottom side is browned, turn the fish over. If the pan is dry, add oil, although you should expect the mackerel to give fat itself.
Finely chop the dill and parsley and pour on the fillet. We cover the pan with a lid, remove the fire and wait until the second side of the fish is browned.
The total frying time does not exceed 7-10 minutes.
Put the finished fish on a dish and serve with lemon slices.
The recipe for mackerel in a baking sleeve.
This method allows you to maximize preserve the juiciness and useful properties of fish. In addition, the package prevents the smell of fish from entering the room, making the cooking process less unpleasant for others.
Ingredients:
- mackerel - 2-3 fish
- rosemary, dill, basil
- salt, ground black pepper, coriander, mustard seeds.
Cooking:
We clean the fish from the insides, wash it, season with spices and spices. We put in a sleeve for baking, tie the ends. Put in a preheated oven for 25-30 minutes. Temperature - 180 ° C. We serve the prepared mackerel on the table as an independent dish.
Recipe for mackerel with vegetables in the oven.
Roasting mackerel with vegetables in the oven is a very simple way to cook fish with a side dish. Moreover, with this method of cooking, the fish penetrates the aroma of vegetables and remains juicy and tender.
Ingredients:
- mackerel - 1-2 fish
- potatoes - 5-7 medium-sized tubers
- carrots - 2 pieces
- one onion
- mushrooms - 200-300 grams (champignons)
- a bunch of greenery
- spices and seasonings to taste
- mayonnaise -3-4 tablespoons
- cooking oil
- grated cheese of neutral taste - 100-150 gamma
Cooking:
Chop the onion finely, rub the carrots on a medium grater, peel the potatoes and cut into thin half rings.
We clean the fish from the insides, cut along the ridge, remove the bones, wash mine, season with spices.
Pour oil into a preheated pan. Put the onion, fry until golden brown (3-4 minutes). Add carrots, simmer over medium heat for another 3-4 minutes. Add the chopped mushrooms. Salt, pepper. Stew all together for another 4-5 minutes.
We lay in a beautiful heat-resistant form in layers: potatoes, fish, mushroom mixture. Level each layer. Top with a frequent mesh of mayonnaise. Cover the form with foil and place in a preheated oven.
Bake for 30-35 minutes at a temperature of 180 ° C. We take it out of the oven, remove the falga, cover it with a layer of chopped greens and cheese. Put in the oven again for 3-5 minutes so that the cheese spreads and turns brown. Mackerel with vegetables is ready.
It should be remembered that when we cook mackerel, its overdrying should be avoided.