Stuffed mackerel according to a simple step-by-step recipe with photos

Prepared by: Alteredego

12/09/2011 Cooking time: 50 min

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Recipe for stuffed mackerel. Stuffed mackerel will be not only a good appetizer, but also a real holiday dish.

How to cook “Stuffed Mackerel”

1. First of all, thoroughly clean the mackerel, gut the insides and rinse. We remove all films from the fish, then cut out the ridge of the fish.

2. Cut the onion into cubes and grate the carrots on a coarse grater. Fry the cooked carrots and onions until tender. Add semolina to the roast, salt and pepper. Let the mixture cool completely.

3. Lubricate the inside of the mackerel with mayonnaise. Carefully fill the mackerel with minced meat.

4. Then we sew up the mackerel with threads. Now grease the outside of the fish with mayonnaise. Coat with a thin layer.

5. Place the foil on a baking sheet and sprinkle with vegetable oil. Carefully place the stuffed mackerel on foil. Bake for 15 minutes in a preheated oven, temperature up to 200 degrees, then reduce the temperature and bake for another 20 minutes.

6. The dish is ready. You can serve mackerel cold or hot.

Stuffed mackerel baked in the oven step by step recipe

Sooner or later, guests come to each of us. And you need to treat your guests to something! Everyone has long been tired of meat, and there is too much hassle with it. But fish is an ideal option. In addition, it is very healthy, it contains many fatty acids that help in the fight against cholesterol. And this is already a good reason to cook stuffed mackerel. By the way, this recipe is very versatile, since instead of mackerel you can take any fatty fish. So, let's get started... Stuffed mackerel baked in the oven - recipe of the day.

- fresh frozen mackerel - 1 - 2 pieces, - carrots - 1 piece, - onions - 1 piece, - dill - a small bunch, - sunflower oil - 2-3 tbsp., - ground black pepper, fish spices, - salt.

First, let's prepare our mackerel for stuffing. Defrost the fish. Thaw the fish at room temperature. A microwave or warm water should absolutely not be used for these purposes. After this, carefully wash the fish, cut off everything unnecessary: tail, fins, head. We remove all the insides and wash the fish from the inside. There you may notice a thin black film; it is better to remove it if you do not want the dish to taste bitter.

Next, our fish needs to be “unfolded”. We cut it along the ridge along the abdomen, without touching the back, so that we get a solid canvas. We take out the main bone and carefully remove all the small bones. Many fish dishes are often ruined by having to remove the bones. Sprinkle our fillets with salt and pepper, and then leave for a while so that the fish is saturated with spices. By the way, instead of regular pepper, you can use store-bought fish seasonings; it all depends on your preferences.

Let us remind you that last time we cooked mackerel on the grill.

While the mackerel is marinating, we can prepare what we will stuff it with. We clean the onions and carrots, thoroughly rinse the vegetables and herbs with water and soak them with a towel so that all the liquid is absorbed. Coarsely chop the onions and grate the carrots on a coarse grater. When all the basic preparations are done, heat the frying pan and fry the chopped vegetables in it for about two minutes. After that, give them time to cool.

Finely chop the dill. Now it's time to stuff. On our unwrapped mackerel we place the first layer of fried carrots and onions. Place finely chopped greens on top.

And let's get to the hard part. Our fish is stuffed. This means you have to manage to twist it so that the filling doesn’t scatter all over the table. It is possible that you will need an assistant for this. We fold each fillet in half, and at this time your assistant can tie a thread around the fish.

If desired, mackerel can be greased with a little mayonnaise. Thanks to this procedure, the fish will acquire an appetizing, golden brown crust.

Heat the oven to 180 degrees, place our mackerel stuffed with vegetables in the oven and bake for about 30 minutes.

Stuffed mackerel, 3 recipes with photos

From school history lessons we know that fish was on the menu of primitive people. After all, it was much easier and safer to catch her than an animal. In Ancient Greece and the Roman Empire, fish dishes were valued on an equal basis with meat dishes. Fish was served fried, boiled and smoked.

The fish dishes were complemented by sauces made from herbs, olive oil and wine. In Rus', fish replaced meat during fasting. It was caught in rivers and lakes, but herring and cod were imported. For the Japanese, seafood has always traditionally made up a large part of the diet.

The statistics speak for themselves: the average Japanese eats almost 75 kg per year. fish, while the Russian – only 10 kg.

About the benefits of fish

When choosing between sea and freshwater fish, preference should still be given to sea fish. The most important advantage of sea fish is the presence of Omega-3 and Omega-6 fatty acids.

These acids, by strengthening blood vessels, make them more elastic, therefore minimizing the likelihood of cardiovascular diseases.

In addition, the presence in sea fish of such essential microelements as iron, iodine, potassium, phosphorus, magnesium, selenium, as well as vitamins A, D, E, F helps strengthen the immune system and reduce the risk of cancer.

By regularly eating sea fish, you will forget the trip to the dentist and ophthalmologist. And women of Balzac age will maintain elastic skin without wrinkles. The listed advantages are enough for fish to be an effective medicine. But it is not only healthy, it is also very tasty. A huge number of dishes can be prepared from fish.

Mackerel - cheap and healthy

Which fish should you prefer? All of the benefits listed are found in high-calorie varieties of fish, such as salmon, tuna, halibut, pink salmon, and salmon.

Unfortunately, not all of us can afford to regularly see these expensive delicacies on the table. But, fortunately, there is a wonderful fish, mackerel or, as it is also called, mackerel.

It has all the above qualities of expensive red fish, but its price is much lower. It’s not for nothing that she is called the people’s nurse.

This fish can be prepared in such a way that it will become the highlight of a lunch or dinner party. Want to make sure of this? We invite you to evaluate the following recipes for stuffed mackerel:

Mackerel stuffed with vegetables;

Mackerel stuffed with vegetables

Mackerel stuffed with mushrooms;

Mackerel stuffed with mushrooms

Mackerel stuffed with prunes;

Mackerel stuffed with prunes

Stuffed mackerel: recipes with photos

We will need three mackerel. Of course, it’s good if the fish is freshly caught, but fresh frozen mackerel is more accessible to everyone. We remove the heads from two carcasses, leaving one carcass with the head. The gills must be removed, as well as the fins.

To prepare the fish for stuffing, you need to remove the gills and fins. In addition, two mackerels must be headless, and the head of the third must not be cut off

We fillet two mackerel. Be sure to remove the black film that lines the abdomen from the inside.

Those mackerels in which the heads are doubled must be divided into fillets. At the same time, do not forget to remove the black film inside the belly - this is important

We cut the mackerel that remains with the head along the back. Near the tail and head, we cut the ridge with scissors and carefully remove it. We clean the belly of the fish from the entrails, black film and bones, if any remain there.

As my grandmother says, fish requires three “Ps”: salt, pepper, acidify. That’s what we do: salt, pepper and thoroughly acidify with lemon juice.

Using a garlic press, crush several cloves of garlic, add seasoning for the fish and send it to marinate for at least half an hour.

Afterwards, you need to add chopped garlic and a mixture of seasonings to the fish.

Marinate for at least 30 minutes

Ingredients

prepared and pickled mackerel carcass – 1 piece;
medium-sized carrots – 1 piece;
small onions – 2 pcs;
canned green peas – 1 tbsp. spoon;
olive oil, salt, pepper;
Since stuffed mackerel will be cooked in foil, you will need a roll of foil.

Recipe one: mackerel stuffed with carrots, onions and peas

Peel the carrots and grate them.
We also peel the onion from the covering shirts and cut it into small pieces. Cooking vegetables. Peel and grate the carrots, cut the onion into cubes
Sauté carrots and onions in olive oil, salt and pepper.
Add a spoonful of canned green peas and stir the resulting mixture. Fry the onion in olive oil and then sauté with the carrots. Vegetables should be salted and peppered. Next, add canned peas and mix everything
We form a boat from foil.
Place onion slices on its bottom and pour in olive oil. The onion will prevent the mackerel belly from burning, and the finished fish can easily be rearranged onto a dish. We make an improvised boat out of foil. To prevent the fish from burning, place onion rings on the bottom, which we water with vegetable oil.
Fill the fish with minced vegetables, close the foil, but not tightly.
Now the mackerel should be filled with prepared minced vegetables and loosely closed with foil
If you are preparing mackerel stuffed with onions, then it is better to cut the fish carcass from the belly side and lay it on its side.
Place the prepared fish on a baking sheet.
Place the finished fish on a baking sheet

Recipe two: mackerel stuffed with mushrooms and cheese

Peel the champignons and cut into slices.
Wash the champignons and cut them into slices
Finely chop one onion.
We will simmer it in olive oil along with chopped champignons. Salt and pepper. Cut one onion into small cubes, and then simmer together with the champignons in olive oil, season with salt and pepper.
We cut the second whole onion into slices. Place them on a piece of foil and sprinkle with olive oil. Place each fillet separately on foil, skin side down.
Lubricate the fillet with mayonnaise.
Now we recommend brushing the fillet with mayonnaise.
Place a layer of mushrooms and onions on top and sprinkle with grated cheese.
Place fried mushrooms and onions on top of the fish
Sprinkle with hard cheese
Close the foil, leaving the fish body completely open.
Otherwise, the melted cheese will stick to the foil and all the beauty will be ruined. The foil must be folded so that the top of the fish remains completely open so that the cheese can easily melt on the dish and cover it with a fragrant crust

Recipe three: mackerel stuffed with cheese and prunes

This recipe for stuffed mackerel is prepared in the same way as mackerel stuffed with mushrooms, only we use prunes instead of mushrooms.

Wash the prunes thoroughly in hot water, dry them in a paper napkin, cut them into pieces and place them on a layer of mayonnaise. Onions are not added to the minced meat.

Steam the prunes with hot water and dry with a paper towel. Then the dried plums must be cut and placed on a layer of mayonnaise.

Stuffed mackerel with photo

Place the fish, covered in foil, on a baking sheet. Turn on the oven, heat it to 180 -200 degrees. Stuffed mackerel should simmer in the oven for about 30 minutes. To bake mackerel, wrapped in foil, place it on a baking sheet and bake in the oven for about 30 minutes at 200 degrees.
And then the solemn moment comes: stuffed mackerel, baked in the oven, appears on the table.
Open the foil and generously sprinkle the fish with lemon juice. Before serving, it is recommended to season the finished dish generously with lemon juice.
Remove the foil, place the fish on dishes and garnish with slices of lemon, tomato and parsley. Appetizing and fragrant!
Perhaps I’ll go and see if there’s still a piece of fish left...

Similar Recipes

Source: https://hozoboz.com/recepty/skumbriya-farshirovannaya-recept-s-foto/

Source: https://alimero.ru/farshirovannaya-skumbriya

Stuffed mackerel - 8 baking recipes

There are various recipes for baking stuffed mackerel. For example, fish cooked in foil turns out incredibly tasty and juicy. Lemon juice and spicy herbs are often added to it, which gives the dish an amazing aroma!

Mackerel stuffed with vegetables in the oven

To create a fragrant culinary “masterpiece” you will need the following products:

1 fish;
½ head of onion;
1 sweet pepper;
½ carrot;
1 lemon;
a small amount of olive oil.

Mackerel stuffed with vegetables is prepared as follows:

First you need to defrost the fish. The entrails are removed from the mackerel.
Then the head and fins are cut off from the fish carcass, and the spine is removed.
The mackerel is washed and lightly sprinkled with lemon juice.
After this, they begin to make the filling.
First, the carrots are peeled and grated on a special grater (for Korean carrots);
The sweet pepper is divided into two approximately equal halves. The vegetable is cut into strips.
Peel the onion. It also needs to be cut into thin strips.
Pour a little vegetable oil into a preheated frying pan.
Onions, juicy peppers and carrots are fried until golden brown.
Garlic, crushed using a press, is added to the vegetable mixture.
The mackerel filling is transferred to a separate plate and cooled.
The fish is carefully placed on the foil.
To prevent the mackerel from burning, it is recommended to place it on a cabbage leaf or lemon slices.
Then the fish is stuffed with cooled vegetables.
The mackerel is carefully secured with toothpicks. This is necessary so that it does not lose its shape during baking.
Place the container in an oven preheated to 200 degrees.

The dish must be cooked for 20-30 minutes. Remove the toothpicks from the finished fish and serve.

Mackerel stuffed with eggs

Stuffed mackerel is prepared according to this recipe:

The fish should be thawed, the entrails removed and washed.
Cheese and eggs are grated on a fine grater.
Then you need to chop the parsley.
The mackerel is placed in a baking dish, densely stuffed with filling.
Squeeze a small amount of lemon juice on top.
The fish is baked in an oven heated to 180 degrees. Cooking time: 30 minutes.

Cooking with gelatin

Mackerel and gelatin roll is a simple dish with a delicate flavor. You can choose vegetables for the filling at your discretion.

To make fish with gelatin you will need the following products:

2 mackerel;
2 onions;
2 carrots;
10 grams of gelatin;
40 ml olive oil;
salt and spices.

First you need to defrost the mackerel at room temperature. As soon as the fish thaws a little, they begin to cut it. First, the head is cut off, then the entrails are carefully removed.

The ridge is carefully removed from the fish and small bones are removed using tweezers. Then the tail and fins are cut off. The result is a mackerel fillet, which consists of two halves connected by the skin of the fish.

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After this, wash the carrots and grate them. Then they start cutting the onions. It is peeled and cut into small cubes. Next, the olive oil is heated in a frying pan. Then put the carrots and onions into the frying pan for sautéing.

Finely chopped, pre-dried greens are added to the fried vegetables. The resulting filling is thoroughly mixed and cooled. Then it is laid out on mackerel fillets. The fish is carefully rolled into a roll. The mackerel is wrapped in several layers of cling film. For reliability, it is wrapped with threads.

Then prepare the pan for cooking. It is filled with water. When the liquid begins to boil, a roll made from mackerel is immersed in the pan. Reduce the heat to low and cook the fish for 25 minutes. After this time, it is removed from the pan and cooled.

The finished roll is placed in the refrigerator for five hours. After this time, carefully remove the cling film and cut the dish into small portions. It is recommended to place them on a flat dish and garnish with herbs before serving.

Stuffed mackerel boat baked in the oven

Stuffed mackerel in the oven in the shape of a boat is prepared from the following ingredients:

one fresh mackerel;
1 onion;
200 grams of mushrooms;
70 grams of low-fat cheese;
2 tablespoons lemon juice;
pepper, salt - to taste.

Step-by-step cooking recipe:

The fish must be thawed and gutted. To do this, make an incision with a sharp knife from head to tail on one side of the fin located on the back of the fish.
Then an incision is made parallel to the first one, on the other side of the dorsal fin.
The ridge is carefully separated from the loin.
After this, the ridge, entrails and gills are removed with scissors, and the black film is scraped off.
The onion is chopped and stewed in a small amount of water.
Mushrooms are cut into neat cubes and boiled until tender.
Mushrooms and onions are combined with chopped herbs.
The fish is placed on a baking sheet with its belly, which is previously covered with baking paper.
The mackerel is secured with toothpicks near the tail so that it looks like a neat “boat”.
Mackerel starts with a mixture of mushrooms, onions and chopped herbs.
Sprinkle the dish with salt and pepper and sprinkle lemon juice on the outside.

The mackerel is sprinkled with cheese, grated on a small grater. It is cooked in the oven, heated to a temperature of 180 degrees, for 30 minutes.

Recipe with rice

Baked mackerel with rice is prepared from the following ingredients:

2 mackerel carcasses;
1 medium sized carrot;
1 tsp. nut seasoning;
3 tbsp. l. olive oil;
½ ground black pepper;
1.5 cups rice;
1 onion;
1 tsp lemon pepper;
salt - to taste.

The dish is prepared in the following sequence:

Onions are cut into neat half rings.
Carrots need to be chopped using a grater with small holes.
In a separate container, mix the required amount of olive oil, salt, nut seasoning, a little lemon and ground black pepper.
Mackerel slices are soaked in the resulting mixture on both sides.
Place rice evenly on the bottom of the baking dish.
Place onions and carrots in a separate layer in the dish. A small amount of water is poured into the container.
Then lay out the mackerel slices.
Place the dish in the oven to bake for about 30 minutes.

Bake fish in foil

Exquisite baked fish in foil will look great on the holiday table. Mackerel can be served whole, after removing the threads from it. If desired, cut the chilled fish into small pieces.

To prepare the dish you need the following ingredients:

400 grams of mackerel;
1 tsp. mustard;
15 grams of nuts;
50 grams of hard cheese;
a little fish seasoning;
salt and mayonnaise - to taste.

The cooking process is quite simple:

The fins and head are cut off from the thawed mackerel carcass.
The fish is cut lengthwise and the bones and spine are carefully removed.
The resulting fillet should be carefully blotted with a small paper napkin.
It is sprinkled with special spices for fish on the inside, greased with mustard and sprinkled with chopped walnuts and grated cheese.
The fish fillet halves are tied using kitchen twine.
The mackerel is wrapped in foil and placed in the oven.
The dish is cooked for approximately 25 minutes at a temperature of 200 degrees.

Fish stuffed with mashed potatoes

The dish contains the following components:

1 mackerel;
1 egg;
5-6 potatoes;
salt and pepper - to taste.

The dish is prepared according to this scheme:

You need to peel the potatoes. It is cooked whole until done.
Then drain the water from the pan, add one raw egg, a little salt, pepper and olive oil.
The resulting mass is thoroughly kneaded until a puree consistency is obtained.
The fish is cut along the back.
They drag the spine along with the ribs, cut off the dorsal fin, and remove it from the inside.
The opened fish is thoroughly washed and cleaned of bones. It needs to be dried and rubbed with salt.
After five minutes, the fish is stuffed with mashed potatoes.

Mackerel is baked in an oven preheated to 220 degrees, about 40 minutes, under foil.

Fish rolls with carrots and onions

To prepare four servings of the dish you need the following ingredients:

4 pieces of fish fillet;
2 onions;
2 sweet peppers;
30 ml juice squeezed from lemon;
1 carrot;
10 ml vegetable oil;
spices and salt - to taste.

Improving the recipe

If according to the plan there should be, then you will need the same ingredients, but you need to add half a lemon to them. We cook fish the same way, but we don’t cut off the head. Then rub the outside of each carcass with lemon, salt and pepper.

Fry the vegetables until golden brown and place them in the belly of the fish. After this, the mackerel stuffed with onions and carrots is wrapped in foil and placed on a baking sheet.

Place in the oven for 30 minutes. The temperature in the oven should already be about 200 degrees. When the mackerel stuffed with onions and carrots is ready, serve. First decorate with greenery. The dish is served both cold and hot.