Mackerel, home cooking recipes
Sea fish with a high fat content, especiallyUseful for the body, since polyunsaturated fats purify the human blood and liver. It is such a useful property is mackerel, the recipes of cooking which at home attracted by its simplicity and at the same time the richness of the taste of ready meals.
To keep the fish meat juicy, it is not worth itboil or fry, this heat treatment degrades the taste of the product. If hot mackerel is prepared for the second dish, recipes are preferably used for extinguishing and baking.
It's good to get fish baked in foil. Here is an example of a hot dish that is cooked in the oven. Mackerel should be gutted, cut off the head, take out the backbone and spread it on the board skinning down, sprinkling with lemon juice. The fish is laid out a layer of minced meat from vegetables and mushrooms. Here you can use those vegetables that are liked by family members. Traditionally, fried carrots, onions, fresh or dried mushrooms are used. To prevent minced meat in the prepared dish, the vegetable layer should be sprinkled with grated cheese. To taste, you can add parsley, dill, lemon balm. Turn the fish with minced meat to roll, moving to the tail, wrap the finished roll in foil, place on a baking sheet, bake in the oven for 40-50 minutes.
Most often in the home kitchen uses a coldmackerel. Recipes of cold snacks suggest salting fish. At home, picking mackerel is not difficult. It is enough to unfreeze the fish purchased, remove the fillets from the bones and rub each half with a mixture of salt and sugar. For a mixture for every 2 tablespoons of a large salt, take 1 tablespoon of sugar, this amount will be enough for two standard carcasses of 400 grams.
Despite the fact that in salads is less often usedmackerel, the recipes of some of them deserve attention. Festive taste has a salad of baked mackerel. The carcass weighing 400 g should be broken down after cooling into small pieces, folded into a deep salad bowl. Add a glass of boiled rice, one apple, grated on a large grater, one finely chopped red onion. In a frying pan fry 200 g of mushrooms, add to a salad. Cut thin strips of 50 grams of hard cheese, leave it for decoration, put the rest in a salad bowl. Mix all ingredients, fill with 4 tablespoons olive oil and juice half a lemon. Sprinkle with the leftover cheese.
The most popular smokedmackerel. Recipes of this fish delicacy can be adapted to home conditions. As a raw material it is better to use fresh fish, although freshly frozen, too, gives a good result, it must be defrosted first on the bottom shelf of the refrigerator.
Here is a simple recipe for smoked mackerel fromproducts that are always among household supplies. In a liter of cold water, you need to dilute 4 tablespoons of salt, 2 tablespoons of sugar, 1 tablespoon of small-leaf black tea, a couple of handfuls of onion husk. Bring the brine to a boil and cool to room temperature. In enameled or glassware put carcasses of gutted fish, pour brine. Put the dishes with fish in the fridge for 3-4 days, then remove the brine, drain with a napkin. Can be served to the table.
Most recipes for smoking mackerel requireuse of liquid smoke. Then tea recipe is excluded from the usual recipe. Otherwise, the technology is similar: 50-100 liquid smoke should be added to the cooled brine from salt, sugar and onion husks. The fish will be ready in two days, and the taste will be no worse than that purchased from the store.
If you like mackerel, the recipes given in the article will help cook it at home. Eat healthy fish.