Mackerel rolls with carrots and onions. How to cook mackerel roll baked in the oven: recipes with vegetables, egg and gelatin

Ingredients

mackerel - 2 pcs.;
carrots - 150 g;
pickled cucumber - 1-2 pcs.;
chicken eggs - 2 pcs.;
gelatin - 20 g;
salt;
spices.

Preparation time: 1 hour 30 minutes + 8-10 hours in the refrigerator.

Yield: 8 servings.

Mackerel roll with vegetables and gelatin, the step-by-step recipe for which is given below, does not belong to the category of everyday dishes. Firstly, its preparation requires a certain skill and time, which is always in short supply. And, secondly, the mackerel roll with egg and carrots and cucumber turns out bright and beautiful, so it just begs to be served on the holiday table.

How to make mackerel roll with gelatin - step-by-step recipe

First you need to check if you have all the products necessary to prepare mackerel roll with egg and vegetables. You will need fresh frozen mackerel, carrots, pickled or pickled cucumbers, chicken or quail eggs (then you will need to take 6 of them). As for spices, it is best to take a ready-made fish seasoning, but if you don’t have one, you can use a mixture of ground pepper, coriander, turmeric, ginger and other spices to your taste. You will also need cling film to wrap the roll.

The recipe for mackerel roll with gelatin and cucumber, as well as with egg and carrots, starts with preparing the filling. To do this, the carrots need to be thoroughly washed and boiled until tender, then cooled and grated on a coarse grater. Hard-boil eggs (chicken or quail), then cool, peel and grate. If you are using quail eggs, you just need to peel them. Cut the cucumbers lengthwise into 4-6 strips.

While the carrots and eggs are boiling, you can prepare the fish. To do this, you need to cut off the tail, head and fins. Then make a cut along the back and carefully pull out the spine and bones. Remove the innards and rinse the resulting fillet thoroughly. Perform the same operation with the second mackerel.

When all the preparatory operations have been completed, you can proceed directly to making a mackerel roll with gelatin and egg. The recipe with photos shows in detail how to do this step by step.

Spread cling film on the table or large board. Lightly blot the fish fillets with a napkin and place them on the film facing each other, as shown in the photo. The side parts should overlap slightly. The resulting fish layer must be salted, sprinkled generously with spices and half of the gelatin.

Place grated carrots on top, retreating slightly from the edges, and an egg layer on top of it. If desired, the whites and yolks can be grated separately and then laid out in alternating strips. If you have chosen quail eggs, you need to place them whole, in one or two rows.

All that remains is to tightly roll the roll using film and wrap it on all sides 4-5 times. The package should be airtight.

For reliability, the wrapped roll can be tied with thread.

Pour water into a large saucepan and bring it to a boil. Place the roll in boiling water and cook it over low heat for 30 minutes. Then the roll should be placed on a plate and left to cool, then put in the refrigerator for 8-10 hours. As the roll cools, gelatin turns into jelly and binds all the components into a single whole.

Before serving, the roll must be freed from the threads and cut with a very sharp knife directly in the film into pieces approximately 1.5 cm thick. After that, remove the film and place the pieces of the delicious roll on plates. If desired, the roll can be decorated with herbs.

Now you know how to cook mackerel roll with gelatin. Step by step, with photos, detailed instructions for its preparation are given. All that remains is to apply it in practice.

We wish you success and bon appetit!

Mackerel roll in cling film - a cold fish appetizer. In this recipe I will tell you how to prepare a fish roll with gelatin in cling film for a holiday table or for Sunday lunch. This dish is unlikely to be suitable for an everyday menu, since its preparation and cooking requires at least 8 hours, and preferably more - the gelatin must set so that the cut pieces of fish keep their shape.

Choose medium-sized mackerel, without rusty spots, in general, the fish carcass should be firm, without damage to the skin, and the eyes should be transparent. You can add any vegetables to the roll according to your taste, it is important not to make thick layers and maintain moderation in quantity, otherwise no gelatin will hold the “structure”.

Cooking time:
45 minutes
Number of servings:
6-8

Recipe 3: Tsarsky mackerel roll

The name of this fish appetizer fully justifies itself, because in addition to mackerel, it includes shrimp, cheese and olives. For a more pronounced taste and aroma, you can add sweet bell pepper. This mackerel roll will be a worthy decoration for the New Year's table.

Required ingredients:

Hard cheese;
60 g shrimp;
Several olives;
Mackerel;
Half a red and green bell pepper;
Salt;
Pepper;
Lemon juice;
Capers.

Cooking method:

Prepare the filling: grate the cheese coarsely, cut the peppers into small cubes. Throw in halves of olives and chopped capers. Mix everything.

Let's take care of the fish: gut it, remove the film, cut off the tail, head and fins, and rinse it properly. We cut the dried carcass so that the fillet can be opened in the form of a book. Rub the meat with salt and seasonings, sprinkle with lemon juice. Place the filling on the fillet and place the peeled shrimp on top. Roll the mackerel into a roll and wrap it with strong thread. Wrap in foil and place in the oven for one hour. Serve the roll chilled, cut into portions.

Method for preparing mackerel roll in cling film

Take a roll of cling film 30 centimeters wide and roll out a strip 40-50 centimeters long on a cutting board. During cooking, the film may burst and the juice will leak out, so we fold 3-4 layers of film to get a tight package.

On the last layer we lay out sprigs of green dill.

Defrost the fish, cut off the tail, head and fins. We cut the carcass along the ridge, unfold it, remove the entrails and remove the ridge. We pull out the remaining bones with tweezers and rinse the fillet with cold water.

Place two fillets on the film to form a rectangle.

Sprinkle the fish with salt and fish seasoning, then scatter two teaspoons of gelatin evenly over the fillets. Gelatin does not need to be pre-soaked in water, pour it dry.

Then sprinkle the fish with dried carrots; these carrots are ideal for making rolls.

Cut the boiled eggs in half and separate the whites from the yolks. Grate the protein on a fine grater and spread it on the fish in an even layer.

We also grate the chicken yolks on a fine grater. Place the grated yolk in a strip in the middle of the fish rectangle. Then scatter the gelatin granules and a little more salt again.

We lift the edge of the film, roll up a tight package, and wrap the package in several more layers of film. We tie the edges with kitchen twine or thread.

Place the mackerel roll in cling film in the bottom of a large saucepan. Pour in cold water so that the package floats to the top and floats freely. Close the pan tightly and place it on the stove.

Bring the water to a boil over moderate heat, then reduce the gas so that the water only gurgles slightly. Cook for 25-35 minutes depending on the size and thickness of the mackerel.

Carefully, trying not to damage the shell, place the finished roll on a flat plate. As soon as it cools down a little, put it in the refrigerator for 8-12 hours.

Cut the shell, use a sharp knife to cut the mackerel roll, prepared in cling film, into portions. Serve the mackerel roll cold.

Bon appetit!

Mackerel stuffed with gelatin is good on breakfast sandwiches in my family. In principle, this is also a very healthy, beautiful option for a holiday snack.

You can stuff mackerel with various products; I mainly stuff it with vegetables and eggs.

To prepare stuffed mackerel with gelatin, prepare the ingredients according to the list.

Boil the carrots and eggs until tender. Peel the eggs and cut them into circles. Grate the carrots on a medium grater.

Wash the spinach well under running water and chop it very finely. Boil in boiling salted water for 3-5 minutes. Place the spinach in a colander, let it cool and squeeze the water well.

Let's cut off the head and tail of the mackerel. Let's make a cut along the peritoneum and remove all the intestines. Carefully open the fish carcass like a book, remove the backbone and then use tweezers to remove all the bones from the fish fillet on the skin.

Sprinkle the prepared mackerel carcass with spices and gelatin.

Place boiled and grated carrots on the carcass in an even layer.

Spread the spinach over the carrots in the next layer. Place egg slices on one half of the fish fillet, as in the photo.

Carefully cover the eggs with the other half and get a stuffed mackerel carcass.

Wrap the mackerel carcass well and tightly in cling film. You can make several layers. I wrapped the fish in two layers of cling film and placed it in an ovenproof bag, which I sealed tightly.

Pour water into the pan, let it boil and put in the bag of mackerel. Cook mackerel in boiling water for 35-40 minutes.

We take the finished mackerel out of the water and put it under pressure for an hour. After this, put the fish in the refrigerator for 2 hours.

Mackerel stuffed with gelatin is ready. Cut the fish into portions and serve.

Bon appetit!

Don't know what to cook from frozen mackerel. We offer an amazingly beautiful and tasty appetizer that you wouldn’t be ashamed to serve on a holiday.

This tasty and original, bright and elegant mackerel roll with carrots and egg, cut into thin pieces, will decorate any buffet table. Guests will not be able to resist it and one piece will definitely not be enough! Mackerel is a very tender, but quite fatty fish, but additional ingredients will help balance the taste. Don’t be lazy to prepare this appetizer next weekend, believe me, it’s worth it!

Preparing ingredients for cooking

For mackerel roll with gelatin you will need the following ingredients:

mackerel – 2 carcasses;
boiled carrots – 2 pcs.;
boiled eggs – 2 pcs.;
gelatin – 20-25 g;
salt, sugar, pepper - to taste.

For boiling, take special cling film that can withstand high temperatures. It can be purchased at any large hypermarket.

Step-by-step cooking recipe

Wash the mackerel, cut off the head and tail, cut along the belly and remove the entrails. Clean the stomach thoroughly from films, rinsing with running water.
Unwrap the fish, remove the ridge, helping yourself with a knife. Dry with a napkin. Lay the fillet skin side down.
Salt, sprinkle with a little sugar, sprinkle with dry gelatin.
Cut (or grate) boiled carrots into strips. Cut boiled eggs into rings.
Layer carrots and eggs on one half of the fillet and cover with the other half.

Wrap the fillet tightly in cling film, forming a roll, and secure with thread. Pierce the film in several places with a toothpick. Repeat the same with the second layer of fillet.
Cook the rolls in boiling water for about 30 minutes. Don't forget to salt the water.
Remove the finished mackerel rolls from the water, cover with a plate, and place in a cool place to cool, pressing down with pressure. You can use a three-liter jar of water or a saucepan of approximately the same volume.
Remove the film from the cooled roll and cut it into pieces. Place on a serving plate and serve.

This appetizer goes very well with soy sauce or tartar sauce. Mackerel does not have small bones, its meat is rich in vitamins and omega acids, minerals and macroelements. Healthy fats help lower blood cholesterol levels. Eating mackerel improves physical condition, strengthens the nervous system, and gives beauty and health.

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Mackerel roll is an unusual and tasty appetizer that will surely appeal to even those who don’t really like this fish.

A good recipe that doesn't require many ingredients.

Suitable for any occasion.

Mackerel roll will fit perfectly into any holiday menu.

Required Products:

four pieces of mackerel fillet;
ground black pepper, salt, nutmeg - to taste;
spoon of salt.

Cooking process:

We wash the fillet well, dry it with paper napkins and sprinkle with a mixture of seasonings along with chopped garlic.
Now carefully roll everything into a tight roll, wrap it tightly with cling film or parchment and put it in the cold for about 5 hours, then put it in the freezer for another day.

Classic simple mackerel roll with spices

A good recipe that doesn't require many ingredients.

Suitable for any occasion.

Required Products:

four pieces of mackerel fillet;
ground black pepper, salt, nutmeg - to taste;
spoon of salt.

Cooking process:

We wash the fillet well, dry it with paper napkins and sprinkle with a mixture of seasonings along with chopped garlic.
Now carefully roll everything into a tight roll, wrap it tightly with cling film or parchment and put it in the cold for about 5 hours, then put it in the freezer for another day.

With egg and carrots

The mackerel roll with egg and carrots is simply amazing.

Required Products:

two eggs;
about 20 grams of gelatin;
mackerel fillet;
two carrots;
spices to your taste.

Cooking process:

Let's start preparing this mackerel roll with gelatin with fish. If you have a carcass, then you need to cut it, if it’s a fillet, then rinse it and dry it a little.
Then pour the specified amount of gelatin directly onto it, add salt and other seasonings as desired.
Boil the eggs and carrots until tender, usually about 10 minutes after the water starts boiling.
Grate the finished carrots and place them on one half of the fillet; eggs, cut into pieces, will go on top.
Cover everything with a second piece of fish, wrap it with cling film, and then with thread. You can make several punctures with a toothpick.
Cook the resulting mixture for 20 minutes, cool slightly and put it in the refrigerator for several hours.

A simple dish with exquisite taste

How to cook mackerel roll? There are two main ways: by boiling or baking the fish in the oven. Let's consider all the options.

Traditionally, housewives are accustomed to preparing mackerel rolls with eggs and carrots. This filling can be supplemented with seafood, mushrooms or pickled cucumbers. Each time you will savor a new dish.

To make the roll elastic, solid and aesthetically pleasing, you will need a thickener. Let's prepare a mackerel roll with gelatin. Our recipe will demonstrate the entire culinary process step by step, which will help even inexperienced housewives cope with this task.

Compound:

3 pcs. chilled or frozen mackerel;
3 pcs. chicken eggs;
2 carrots;
30 g edible gelatin;
150 g hard cheese;
a mixture of peppers and salt to taste;
100 g pickled cucumbers.

Preparation:

Pre-defrost the mackerel in a natural way.
Cut off the head, tail and fins.
We cut the fish carcass along the belly and clean out the insides.
Now we need to carefully remove the ridge and all the small bones.
The fillet must be perfectly clean.
Place the fillets overlapping slightly and cover with food-safe film.
Lightly beat the mackerel fillet with a hammer.
Spread several layers of food grade film on a horizontal surface.
Place the chopped fish fillet on top.
Season it to taste with salt, a mixture of peppers and sprinkle with gelatin.
Boil chicken eggs hard, cool and peel them.
We also boil the carrots and peel the peel.
Grind the cheese on a coarse grater.
Cut the pickled cucumbers into two parts. If the cucumbers are large, then chop them into slices.
Grind the carrots and boiled eggs on a grater.
Mix all the ingredients for the filling, add salt and spread in an even layer on the fish fillet.
Place slices of pickled cucumbers on top.
Wrap the fish fillet in a roll.
Place a pan of water on the stove and bring it to a boil.
Place the roll in boiling water and cook for about 40-60 minutes until fully cooked.
Place the finished roll on a plate and place a press on top.
When the mackerel roll has cooled completely, put it in the refrigerator for several hours.
Remove the film and cut the roll into portions.

On a note! We wrap the roll on top with several more layers of food film so that it does not fall apart during cooking.

Mackerel roll baked in the oven

According to this recipe, the dish comes out not only with a special taste, but also beautifully decorated.

Mackerel roll baked in the oven is an unusual but very tasty appetizer.

Required Products:

several pieces of mackerel fillet;
onion and carrot;
100 grams of cheese;
50 milliliters of oil;
two cloves of garlic;
seasonings to taste.

Cooking process:

Pour oil into a well-heated frying pan and heat the pre-chopped onion until golden brown. Then add grated carrots and fry until soft.
After this, remove the pan and add finely grated cheese to the vegetables, stir until it melts, add seasonings to taste.
Cut the fillet into strips, put a little filling on half of them, cover with the second part and pin with a toothpick so that it does not fall apart.
So we lay out all the rolls and cook in the oven at 170 degrees for about 30 minutes.

Preparation

Take the fish, cut off the head and tail, remove the bones and fins. You can leave the fillet whole or cut it, as in our case.

Salt and pepper the fillet and sprinkle with gelatin. For lovers of hotter and spicy fish, we advise you to add chopped bay leaf and chopped garlic at this stage.

Boil the carrots, peel and grate on a coarse grater, place on the fillet.

Cut the boiled eggs in half and place on the carrots.

Cover the filling with the other half of the fillet and wrap it in several layers of cling film; make rare punctures in the film using a toothpick.

Wrap the roll with thread, place it in boiling water and cook for 25 minutes.

Take out the roll, let it cool, then put pressure on top and put it in the refrigerator for a couple of hours. Sometimes pickled cucumber cut into thin rings is added to the mackerel roll filling; it adds a pleasant sourness and a little more piquancy. You can also experiment with processed cheese. Having prepared fish according to this recipe , you can easily determine what you would like to add, or give preference to the classic version.

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With cucumbers and eggs

Some people call this roll “table” - it just begs to be served on the holiday table.

Preparing such a delicacy will not be difficult.

Required Products:

three eggs;
two pickled cucumbers;
a pack of gelatin;
seasonings as desired;
four pieces of fillet;
two carrots.

Cooking process:

Sprinkle the washed and dried fillet with the selected spices and gelatin.
Cook carrots and eggs until cooked and peel. We cut the eggs in half, grate the carrots, place them on top of the fish on top of the spices, then pieces of eggs and sliced cucumber.
We cover all this with another part of the fillet, wrap it tightly with film, cook for about 30 minutes, and then put it in the refrigerator overnight, preferably with something, pressing the dish down.

Royal roll with shrimps

One fish is good, but two is even better. Try the combination of two seafood in this dish.

This roll will pleasantly surprise seafood lovers.

Required Products:

about 70 grams of shrimp;
100 grams of cheese;
four mackerel fillets;
seasonings to your taste;
half a sweet pepper and the same amount of pickled cucumber;
10 olives.

Cooking process:

We wash the fish, cover it with spices and proceed to preparing the filling.
Mix olives with finely chopped pepper, chopped cucumber and add grated cheese.
We put what we got into pieces of fillet, and on top – already boiled shrimp.
We roll the roll, tie it with threads, wrap it in foil and cook for an hour in an oven preheated to 200 degrees. Can be refrigerated before serving or eaten immediately.

Method of cooking in the freezer

Mackerel roll in the freezer is a very simple recipe to prepare, and a lot of pleasure.

Required Products:

salt and pepper to your taste;
two bay leaves;
two mackerel fillets.

Cooking process:

Cut the fillet lengthwise on one side, rinse, rub in spices and add bay leaf, torn into pieces.
We carefully tie it with thread, wrap it in paper, put it in the refrigerator for a day, and then in the freezer. After this time, the fish is ready to eat.

Description

Mackerel roll with gelatin cannot be considered a daily dish. The step-by-step recipe with photographs, which you can find below, will clearly and clearly tell you about all the stages of preparing a simple and very tasty dish that you can prepare with your own hands. To ensure that our stuffed roll does not fall apart and becomes dense, it must be supplemented with gelatin. This original and satisfying delicacy, which looks very appetizing, can be safely treated to guests at some festive feast.

It is quite possible to prepare fish roll without any special knowledge or skill. It is enough just to follow all the recommendations step by step, and then the result will not keep you waiting long. The only nuance that you need to be aware of right away is that for this variation of the dish, the finished fish delicacy will need to be kept in the refrigerator for at least 8 hours. So if you are planning some kind of family celebration, then you will have to prepare this stuffed mackerel in advance.

A roll stuffed with vegetables, ready-made and cut, beckons with its colorful and unusually beautiful appearance. The treat will certainly become a decoration and the main highlight of the festive table, from which the guests will be delighted. You can complement this dish with dressing prepared yourself at home. This could be kefir-based mayonnaise, or your own version of the sauce.

Agree that this fish, even as an independent dish, is very tasty. Moreover, mackerel in the form of a roll will always be a welcome snack at any event. This idea is always an original, appetizing and festive treat. Once you make mackerel roll with gelatin once, you will surely love this dish and want to make it again.

With mushrooms

An excellent recipe that combines fish and mushrooms well.

Required Products:

100 grams of mushrooms;
spices to your taste;
50 grams of cheese;
bulb;
one mackerel fillet.

Cooking process:

Chop the onions and mushrooms into small pieces using any method. First, fry the onion a little in a frying pan, then add the mushrooms to it and cook until golden brown.
We wash the fish, remove all excess, dry it, cover it with the selected spices, best of all, salt and black pepper.
Place a layer of mushroom and onion filling on top.
We form a roll, secure with thread or a toothpick and keep for about 15 minutes at 200 degrees in the oven.

Fish roll with mushroom filling

Are you used to constantly surprising others with your culinary skills? Prepare a fragrant and incredibly tasty fish roll with mushroom filling.

Compound:

3 pcs. fresh frozen or chilled mackerel;
2-3 pcs. garlic cloves;
parsley and dill – 30 g;
fresh champignons – 0.4 kg;
salt and pepper mixture to taste;
1-2 pcs. processed cheeses.

Preparation:

As described in previous recipes, prepare the mackerel carcasses.
Place the fillet on a horizontal surface, overlapping.
Wash fresh champignons thoroughly, dry and cut into small pieces.
Fry the champignons in refined sunflower oil until fully cooked.
Chop the greens and grate the cheese.
Pass the garlic cloves through a press.
Mix all ingredients until smooth.
Spread the filling onto the fish fillet.
We wrap the roll and secure it with skewers or toothpicks.
Lubricate the fish with refined sunflower oil on top.
Place the fish rolls on a baking sheet and place in the oven for 40 minutes.
When the roll is ready, take it out of the oven and serve. This roll does not lose its taste even when cold.

Every housewife dreams of a festive table bursting with delicious, delicious treats. Traditionally, delicious types of fish are served on the table: salmon, salmon, trout, but the already familiar, but no less healthy herring, mackerel, horse mackerel are undeservedly forgotten. From these types of fish you can prepare treats that will compete with expensive types of fish.

Mackerel roll with vegetables and gelatin step by step

To prepare a beautiful, delicious snack you will need simple ingredients: fish, vegetables, gelatin, spices and salt. In order for the roll to harden well, you need to carefully read and follow the instructions for working with gelatin - you cannot dilute it with more water than indicated on the package, as the jelly may not harden and will ruin the entire dish.

To prepare a delicious mackerel roll, you need to choose quality fish. Good mackerel have light, clear eyes and pinkish gills. Do not purchase headless fish - this is how spoiled, substandard goods are often processed.

The most delicious mackerel is sold chilled, but if you can’t find one, then defrost the carcass in the refrigerator and not at room temperature.

With garlic butter

The dish turns out to be spicy, with a very interesting taste.

A very interesting and spicy dish.

Required Products:

greens as desired;
two cloves of garlic;
50 grams of butter;
two mackerel carcasses.

Cooking process:

We cut the carcasses lengthwise, remove all the entrails, rib bones, and cut off the head and tail. Wash and dry with napkins.
Finely chop the selected greens; green onions and dill are best. Squeeze out the garlic and mix it all with softened butter.
We spread cling film, place pieces of fillet on it, skin side down, and spread the prepared filling of butter and garlic on them.
We cover the top with another part of the carcass, so that it turns out to be a book. Wrap it in film as tightly as possible and put it in the refrigerator for an hour, and then put it in the freezer and keep it there until serving.