Stuffed mackerel with gelatin is an excellent dish for a festive table. You can do it in different ways. But no matter what ingredients you use to make this appetizer, it will turn out to be very tasty and satisfying in any case.
Step-by-step recipe for stuffed mackerel with gelatin
You can stuff fish with different ingredients. In this section of the article, we decided to use only vegetables and mushrooms. Although you can use other components.
So, we need:
- fresh-frozen mackerel - 1 large carcass per 500 or 600 g;
- any fresh mushrooms - about 100 g;
- large carrot - 1 pc.;
- onion white onion - 1 large head;
- fresh parsley - a large bunch;
- gelatin - a large spoon;
- sunflower oil without aroma - apply at discretion;
- salt, black pepper and any seasoning for fish - use at will.
Fish processing
Stuffed mackerel with gelatin turns out tasty and beautiful only if the carcass is large and fat. It should be completely thawed, and then cut off the fins and head. Next, the product is required to gut and remove the ridge. As for the internal bones, they must be removed with tweezers.
As a result of the described actions, you should get a completely peeled fish fillet with a skin. It should be dried with paper towels, and then rubbed with pepper, salt and various seasonings. In this form, the product is preferably kept aside for about half an hour.
Making the filling
Mackerel stuffed with vegetables, with gelatin will serve as a very beautiful and tasty snack for any holiday table. After the fish is processed, you should start preparing the filling. To do this, wash fresh champignons, and then cut them into small cubes. Also peel the carrots and onions. The first vegetable needs to be grated, and the second - chopped with a knife.
To make the stuffed mackerel with gelatin tasty and aromatic, its filling should be thoroughly fried. To do this, put the mushrooms in a pan with oil and cook them on medium heat for about ¼ hour. Next, add onions and carrots to the product. Salt and pepper the ingredients, they should be fried until a slight redness. After this, the filling must be removed from the stove and completely cooled. Finally, finely chopped fresh parsley should be put in the vegetable mixture.
We form a product
Mackerel stuffed with vegetables, with gelatin is formed easily and simply. To do this, you only need to adhere to the following recommendations. The processed and seasoned carcass of the fish must be placed on a flat surface with the skin down. Next, the product should be sprinkled with gelatin. After that, it is necessary to place a vegetable filling with mushrooms in the center of the product, returning the mackerel to its lost appearance. For this purpose, the abdominal wall should be tightly fastened with toothpicks.
Plate heat treatment
After the stuffed mackerel with gelatin (you can see the photo of the product in this article) will be formed as described above, it must immediately be wrapped in a dense cooking foil. In this form, the product must be immersed in boiling water and cook for half an hour.
After the specified time, the fish must be removed and placed under oppression. At the same time, it is highly recommended not to deploy it. After the described actions, the stuffed mackerel should be kept in the refrigerator for the whole day.
Correctly present a beautiful appetizer to the table
After the stuffed mackerel with gelatin is completely cooked and kept under oppression in the refrigerator, it should be carefully removed from the foil and cut into pieces 2 cm thick. Next, the appetizer must be beautifully placed on a flat plate, garnished with fresh petals of parsley and immediately presented to the table.
Stuffed Mackerel with Gelatin and Egg
As mentioned above, you can cook the mentioned snack using different products. If you want to get a more nutritious and beautiful dish, we recommend stuffing the main product with chicken eggs. But first things first.
So, we need:
- fresh-frozen mackerel - 1 large carcass per 500 or 600 g;
- chicken eggs are not very large - 4 pcs.;
- hard cheese - 180 g;
- fresh dill - a large bunch;
- gelatin - a large spoon;
- salt, black pepper and any seasoning for fish - use at will.
Fish processing
Before preparing a delicious snack, you should process all the components in turn. This process is similar to what was described above. Mackerel should be washed, cut off the head and fins, and then remove the ridge and all adjacent bones. After this, the carcass of the fish must be flavored with all prepared spices and left aside for a while.
Making the filling
To prepare the filling, you need to grate hard cheese on a large grater, and then mix it with finely chopped fresh dill. As for chicken eggs, they must be boiled in water. After that, they should be immediately cooled and carefully peeled, preserving the integrity of the product as much as possible.
How to form and cook?
Such an appetizer is formed very simply. The carcass of fish is placed on a flat surface with the skin down, and then flavored with gelatin. After that, grated cheese with herbs and whole boiled eggs are laid out on mackerel. Next, the abdomen of the product is tightly fastened with toothpicks and placed in a cooking foil.
After forming the appetizer, you should get a pretty tight bundle. It should be placed in boiling water and cook for half an hour. After the specified time, the fish must be removed and squeezed by a press. Having placed a snack in a refrigerator, it is recommended to maintain it in this state for about 24 hours.
We serve guests properly
After the mackerel has cooled, it must be removed from the food foil and cut into pieces 2 cm thick. Having placed the dish on a flat plate, it should immediately be presented to the guests.