A fish

Spicy mackerel

Spicy mackerel


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Ingredients for Cooking Spicy Mackerel

  1. Fresh medium mackerel fish 2 pieces
  2. Chicken egg 2 pieces
  3. 4 cloves medium sized garlic
  4. 1 medium lemon
  5. Mayonnaise 72% fat 4 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste
  • Main ingredients: Mackerel, Eggs, Lemon
  • Serving 6 servings

Inventory:

Small pan, Cooker, Tablespoon, Fine grater, Garlic, Plate - 2 pieces, Kitchen paper towels, Oven, Baking tray, Cutting board, Knife, Bowl, Food wrap, Serving dish

Cooking spicy mackerel:

Step 1: prepare the eggs.

We lay the eggs in a small pan and fill with water so that it completely covers the egg ingredient. We put the container on medium heat and wait for the water to boil. After boiling, make a small fire and cook hard-boiled eggs for another 7-10 minutes. Then we turn off the burner, and put the pan with eggs under cold running water so that the ingredient cools and it can easily be removed from the shell. So, with our hands we remove the shell by hitting the component several times on a hard surface. Rinse the eggs again under running water to wash off the rest of the shell. Using a fine grater, we rub the egg ingredient directly into a clean plate.

Step 2: prepare the garlic.

We spread the cloves of garlic on a cutting board and, crushing them slightly with a knife, remove the husk from the ingredient. After that, with the help of the garlic mill, grind the component and transfer to a free plate.

Step 3: prepare a dressing for fish.

Shredded garlic and eggs are transferred to the bowl. Using a tablespoon, measure out the required amount of mayonnaise and also add it to the container. Salt and pepper to taste our future dressing and, using the same improvised equipment, mix the ingredient well until we get a homogeneous mass. After that, we rewind the bowl with cling film so that the dressing does not weather, and set aside so far to insist.

Step 4: prepare the fish.

Mackerel is a delicious fish. And who would have thought that dressing with such ingredients, especially considering garlic, will give our fish such aroma, juiciness and piquancy. But before you season our main ingredient, you must first prepare it. Therefore, we spread the mackerel on a cutting board and with the help of a knife we ​​cut off our head. After that, we cut off, by raising with our hands, the fins near the head. With the same sharp inventory, we make an incision along the abdomen, starting from the tail and ending with the head. We remove the insides with our hands, and then with a knife we ​​scrape off the black film inside the abdomen, which remained after the removal of the insides. The tail and the remaining fins can also be cut with a knife if desired. Attention: if you want to add aesthetics to the dish, then the head and tail can be left for beauty. After cutting, we carefully wash the fish under running warm water inside and out, since the only, probably, drawback of this seafood is that it has a lot of blood and needs to be washed for a long time. Then we wipe the ingredient dry on all sides with paper towels and lay it back on a clean cutting board. We make several incisions on both sides of the mackerel on the back and to the ridge.

Step 5: prepare the lemon.

We wash the lemon under running water and then - lay out the ingredient on a cutting board. Using a knife, we cut the citrus lengthwise into two halves and after that - each of them is cut into small slices. Shredded fruit is transferred to a free plate.

Step 6: prepare a savory mackerel.

So, the mackerel is prepared for further processing. Therefore, remove the film from the bowl with the dressing and with clean, dry hands or a tablespoon, apply the mixture to the outer and inner part of the fish. This dressing will serve us as a non-stick and moisture-resistant product, due to which the dish will not only not burn, but also turn out to be more juicy, soft and tender. Don’t talk about the unforgettable aroma, only from which the salivating flow starts. Be sure to salt and pepper mackerel to taste. After that, insert lemon slices into the incisions on the back of the two sides and also spread the lemon slices into the inside of the fish. We spread the dish on a baking sheet and on its sides we also decorate with the remaining lemon slices. Attention: you don’t need to lubricate the baking sheet with oil, since the mackerel itself is a very oily fish, especially since we will have dressing instead of foil or baking paper. Bake piquant mackerel in a preheated oven to temperature 180 ° C during 25 minutes until a golden brown crust forms on the surface of the fish. Important: fish cooking time may vary from 25 to 40 minutes depending on your oven.

Step 7: serve the savory mackerel.

After the allotted time for cooking spicy mackerel, we take out the dish from the oven and set aside for 10-15 minutes cool to the side. Then we put the fish on a serving plate and, or in this form, serve it so that everyone can enjoy the beautiful view of mackerel or cut the seafood into slices with a knife. You can serve such a fish with potatoes or vegetable salad. Good appetite!

Recipe Tips:

- - If you do not want to make incisions in mackerel in order to put lemon slices in them, you can not do this. The main thing is to put lemon slices inside the fish and around the dish. In any case, the mackerel is saturated with lemon flavor.

- - In the dressing, you can also add any other fish spices to your taste.

- - If you have frozen mackerel, then remove it from the freezer and set aside to cool to room temperature. Never defrost fish in the microwave or under running hot water. So she can lose her taste.

- - The serving dish can also be decorated with fresh vegetables and parsley and dill.



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