Mackerel roll with olives. Sunshet Agrosuccess - protecting plants from sunburn and drought

Ingredients

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

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

Yield - 8 servings.

Mackerel roll with vegetables and gelatin, step by step recipe which is described below, does not belong to the category of everyday dishes. Firstly, its preparation requires a certain skill and time, which is always lacking. And, secondly, the mackerel roll with egg and carrots and cucumber turns out to be bright and beautiful, which is why it asks for a festive table.

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

First you need to check if all the products needed to cook mackerel roll with egg and vegetables are available. It will take fresh frozen mackerel, carrots, pickled or pickled cucumbers, chicken or quail eggs (then you will need to take 6 pieces). From spices, it is best to take ready-made seasoning for fish, but if this is not available, then 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, you need to start by preparing the filling. To do this, the carrots must be thoroughly washed and boiled until cooked, then cooled and grated on a coarse grater. Hard-boil eggs (chicken or quail), then cool, peel and also grate. If you are using quail eggs they just need to be cleaned up. Cut cucumbers lengthwise into 4-6 strips.

While the carrots and eggs are cooking, you can prepare the fish. To do this, cut off the tail, head and fins. Then make an incision along the back and carefully pull out the spine and bones. Take out the insides and thoroughly rinse the resulting fillet. Do the same operation with the second mackerel.

When all the preparatory operations are done, you can proceed directly to the manufacture of mackerel roll with gelatin and egg. The recipe with a photo shows step by step in detail how to do it.

Spread cling film on a table or on a large board. Lightly blot the fish fillet with a napkin and spread it on the film towards each other, as shown in the photo. The sides should overlap a little. The resulting fish layer should be salted, generously sprinkled with spices and half of the gelatin.

Put the grated carrot on top, slightly retreating from the edges, and on top of it - egg layer. If desired, whites and yolks can be grated separately and then laid out in alternating strips. If you opted for quail eggs, they need to be laid whole, in one or two rows.

It remains to tightly roll the roll with a film and wrap it on all sides 4-5 times. Must be sealed packaging.

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

Pour water into a large saucepan and bring it to a boil. Dip the roll into boiling water and cook it over low heat for 30 minutes. Then the roll should be put on a plate and left to cool, then put in the refrigerator for 8-10 hours. In the process of cooling the roll, 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 about 1.5 cm thick. Then remove the film and put the pieces of the appetizing 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 a photo set out detailed instructions for its preparation. It remains only to put it into practice.

We wish you success and bon appetit!

If you want to surprise your guests with beautiful and delicious fish dish, cook mackerel rolls with vegetables and cheese. This simple and not time-consuming dish will decorate a festive table. Rolls are obtained with a beautiful baked crust, juicy inside, we advise you to take note of this recipe to diversify your fish menu.

The only difficulty you have to overcome when cooking fish according to this recipe is to separate the bones from the fish pulp. But let's reveal a secret: it is easier to separate the bones from mackerel if you do this with not completely defrosted fish.

Ingredients

• Frozen mackerel - 3 pcs (1 kg 200 g);
• Onion - 200 g;
• Carrots - 200 g;
• Vegetable (sunflower) oil - 60 ml;
• Garlic - 3 cloves;
• Adjika - 2 tablespoons;
• Hard cheese - 100 g;
• Lemon juice - 3 tablespoons;
• Salt, black pepper - to taste.

Cooking time: 40 minutes. Yield: 6 servings

How to cook mackerel roll baked in the oven

AT this recipe mackerel rolls in the oven, I used frozen fish, you need to get it out of the freezer in advance.

Prepare the stuffing for the rolls. Heat refined oil in a frying pan vegetable oil(I have sunflower). Place diced onion in hot oil and sauté until translucent. Add the grated carrots to the onions that have become transparent and fry together until the carrots are soft.

When the carrots are soft, remove the pan from the heat. Grate on a fine grater hard cheese(I took the usual Russian one) and add to warm vegetables to the pan. Stir.

Send adjika, chopped garlic to the contents of the pan, salt and pepper to taste.

Prepare fish that is not completely defrosted for cutting. Cut off the head with the front fins, cut the abdomen and remove the insides from it. Then cut along, remove the backbone and cut off all the fins, remove the remaining bones with tweezers. You will end up with two equally sized fillets.

Some people prefer to immediately remove the skin, but I like how the rolls keep their shape thanks to it, so I remove the skin already ready meal.

For each fillet, put a tablespoon of vegetable filling with cheese, smooth over the entire surface of the fish.

Wrap, starting from the sharp end of the fillet, roll. To keep it in place when baking, connect the edges with a wooden skewer or toothpick.

Lay the mackerel rolls on a baking sheet, pre-greased with vegetable oil. Top with either vegetable oil or soy sauce to give shine to the skin of the fish. It is convenient to do this with a culinary brush.

These brown bright rolls will turn out if you grease the skin of the fish with soy sauce.

Bake the mackerel rolls in an oven preheated to 170 degrees for about 30 minutes.

Remove wooden skewers. Serve the oven-roasted mackerel roll in bowls with fresh or pickled vegetables.

Step-by-step recipes for mackerel roll with gelatin, carrots and onions, eggs, pickles

2018-04-25 Marina Vykhodtseva

Grade
prescription

5563

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

11 gr.

carbohydrates

2 gr.

181 kcal.

Option 1: Classic Mackerel Roll with Gelatin

The recipe for an amazing mackerel appetizer roll. After cooking, he will need to lie down for about eight hours in the refrigerator, usually left overnight. The filling for the roll will be vegetables: onions, carrots. We take ordinary granulated gelatin, nothing needs to be soaked in advance.

Ingredients

• 2 mackerels (700 g);
• 2 carrots;
• 2 onions;
• 10 g of gelatin;
• 3 tablespoons of oil;
• spices.

Step-by-step recipe for classic mackerel roll

Cooking vegetable stuffing. To do this, we clean the onions, cut them into strips and send them to a frying pan with oil, cook over low heat. Let's move on to carrots. We clean, we rub coarsely. Add to onion. Saute vegetables for about five minutes until soft. Add salt to the filling, pepper, stir and leave to cool for ten minutes.

Cooking mackerel. Carcasses need to be cut into fillets, we should get four things. Carefully take out all the bones along with the ridge.

We lay the fish fillet on the spread food film so that we get a rectangle. We spread the vegetable filling on it in an even layer, but it is not necessary on the edges, we leave them empty.

Sprinkle all the fish with gelatin on top, you don’t need to moisten anything, mackerel and vegetable juices will be enough. We turn a tight roll and wrap it with cling film. Can be tied with thread for strength. We collect the edges and tie like a candy. We also wrap cling film on top so that water does not accidentally get inside.

We lower the roll into a pot of boiling water and boil for about 30 minutes. Then we take it out, cool it and put it in the refrigerator for 8 hours. During this time, the gelatin will harden. We cut the roll into pieces, the film can be removed immediately or pushed back as needed. Serve as a snack or use such mackerel for sandwiches.

It is not necessary to divide the mackerel into four fillets, you can cut it along the abdomen and simply push it apart like a book. In this case, you get one canvas from each fish.

Option 2: Quick Mackerel Roll with Gelatin Recipe

For such a roll, you do not need to sauté vegetables or additionally prepare other filling ingredients. Everything is much faster, easier, you only need to cut the mackerel. The filling is onion and lemon. It is advisable to immediately remove the citrus pits along the slicing.

Ingredients

• 2 mackerels;
• 100 g of onion;
• 15 g of gelatin;
• 0.5 tsp spices for fish;
• 0.5 lemon.

How to quickly cook a roll

We cut the mackerel carcasses and take out all the insides from them, clean and remove the bones along with the ridge. We are not in a hurry, we do everything carefully, we try not to tear the fillet. If this has already happened, then there is no need to throw it away, we will put everything together on a film.

Cut off 2 circles of lemon and cut them in half to make slices. Finely chop the onion, pour over the juice from the remaining lemon, sprinkle with spices for fish and salt. Carefully knead with your hands until we get a juicy and soft filling.

We shift the mackerel to the film, lay out the onion filling, sprinkle evenly with gelatin and spread the lemon slices. We twist the roll with the help of a film, wrap it at least four times and tie it.

We lower it into a pot of water, start cooking. You can lay the roll in a cold liquid, in this case we cook for 35 minutes. If we put it in boiling water, then we reduce the time to 30 minutes. We let the finished roll lie down and get stronger in the refrigerator overnight.

Very often, after heat treatment, lemon gives the dish an unpleasant bitterness. Therefore, we cut the slices very thinly, we don’t need much, it’s better to pour more juice on the onion and mash it thoroughly so that it has time to cook with the fish.

Option 3: Mackerel roll with gelatin and egg

One of the most famous roll options. As a result, we get a spectacular snack. Unlike the recipes above, only one fish is used here, but we choose a large carcass of about 400 grams or even more. Eggs for mackerel roll with gelatin are used boiled, like carrots.

Ingredients

• 20 g of gelatin;
• 1 mackerel;
• salt pepper;
• 2 eggs;
• 1 carrot.

How to cook

We set the eggs to boil, separately prepare the carrots. Also boil, use a medium-sized root crop. Then we cool everything, peel and peel. Grate the carrot coarsely. Cut the eggs in half, but across, not lengthwise.

We split the mackerel. After removing the entrails, we remove the head and tail, then we make an incision to the end along the entire abdomen and take out the spine. We unfold the fillet to the sides, it should turn out one canvas.

We spread the mackerel on a film, sprinkle the fish with salt, pepper and gelatin immediately. There is more of it in this recipe, as there are a lot of toppings. We spread the carrots, then in a row of eggs. Raise the fillet pieces and make a kind of roll. Immediately wrap the bundle several times with a film so that in no case water penetrates.

You can cook! We run the mackerel in a pot of boiling water and detect for 20 minutes. For such a filling, this time will be enough. Then let it cool to room temperature, put it in the refrigerator to harden.

You can cook such a mackerel roll with quail eggs, they need to be boiled, it will take only 4 minutes in time, then peel and use whole or cut in half. Up to five pieces can be placed in one carcass.

Option 4: Mackerel Roll with Gelatin and Cucumbers

The roll according to this recipe turns out to be quite large due to the abundance of filling and the use of two mackerels. For filling you will need pickled cucumbers. Sometimes olives, capers are also added, or some ingredients are replaced with others. Another option with eggs.

Ingredients

• 2 mackerels;
• 150 g carrots;
• 2 cucumbers;
• 2 eggs;
• 20 g of gelatin;
• spices.

Step by step recipe

Carrots for the filling can be boiled. If you don’t want to spend time on this, then rub it coarsely and lightly sauté, but do not brown. Cook on medium heat, cool. We boil the eggs, after cooling we rub them like carrots. You can also cut. Cut the cucumbers into four pieces lengthwise, you should get eight pieces.

We cook mackerels in the usual way: we take out the insides, remove the heads with tails, cut and unfold. Put on film. The remaining bones are selected with tweezers or fingers.

Sprinkle the fish with spices and immediately apply half the gelatin. We lay out the eggs and carrots, alternating the strip. In the middle we make a row of cucumbers and sprinkle all this again with gelatin.

You can also cut cucumbers, alternate with strips of carrots, boiled eggs. When using olives or capers, nothing needs to be crushed.

Option 5: Mackerel roll with gelatin in the oven

Here is just an example of a filling for a roll, you can change it to your taste or take one of the options above. But the method of preparing such a roll in the oven is described in detail. For wrapping, you need a baking sleeve and a good, dense thread. You can also use the package, there will be no difference.

Ingredients

• 2 mackerels;
• 2 boiled carrots;
• 20 g of gelatin;
• spices.

How to cook

We cut mackerel carcasses, rub carrots, prepare gelatin with spices. You can take seasoning for fish. If desired, add some other ingredients to the filling.

We cut off the sleeve of a boring size, it should be about 15 centimeters larger than the mackerel. We open, cut, so that we get just a film. We put the fish fillet.

Sprinkle the mackerel first with spices, then with carrots and gelatin. We twist the roll, at the same time wrapping it with a film. We wrap the ends, tie. In a circle we wrap a thread, like a sausage. We transfer it to the form, make a couple of small holes.

We bake the fish roll for about 35 minutes, the temperature in the oven is 180. Then we cool, leave in the cold until the gelatin hardens.

You can add greens to such a roll, use pepper for the filling, fresh tomatoes, with them, too, it turns out tasty, juicy.

It is no secret to anyone how useful fish is. Many lovers of this product have tried many various dishes with a fish. For those who want to try something unusual and original, we offer a recipe for stuffed mackerel with gelatin. This fish is rich in fatty acids, and affordable for everyone. Such a dish from it will look original and appetizing both on everyday and on holiday table. The recipe for Stuffed Mackerel with Gelatin and Egg is sure to become one of your favorites.

Stuffed Mackerel

Mackerel is a versatile fish that is very affordable. The most familiar option for us to serve this fish is smoked or salted cuts. However, it can be used to cook many different dishes. Very unusual, but at the same time easy to prepare is stuffed mackerel with vegetables and gelatin. Vegetables may vary. But the most suitable for this are onions and carrots. You can diversify the dish with quail or chicken eggs, mushrooms. Stuffed mackerel wrapped in a roll will surprise guests and decorate the table.

Required Ingredients

In order to prepare this dish, complex and expensive products are not required. Almost all of them are easily found in the stocks of any hostess. They differ only quite a bit, depending on the chosen filling. So, for stuffed mackerel with gelatin, we need:

• Freshly frozen mackerel - one carcass.
• Head onion medium size.
• Carrots - one or two things, depending on the size.
• Seasoning for fish, preferably lemon.
• Gelatin - three tablespoons.
• Salt, pepper to taste.
• Vegetable oil for frying.

If desired, you can add greens or parsley root.

How to properly prepare fish

Before you start cooking stuffed mackerel with gelatin, you need to properly prepare the fish. The whole success of the dish depends on this.

It is very important to choose the right mackerel. To do this, first of all, you need to pay attention to the color of the skin of the carcass. It should be smooth, without inclusions and yellow spots. It is also very important that the skin itself is intact, without tears or other damage. Otherwise, the fish fillet roll may fall apart during cooking, and all your efforts will be in vain.

Next, we move on to defrosting the fish. This must be done only when room temperature. When the mackerel begins to thaw, but has not yet completely thawed, we proceed to cutting. We cut off the head, remove the insides and carefully, so as not to tear the carcass in half, remove the ridge and small bones. They are very easy to remove with tweezers. Then cut off the tail. As a result, the fish fillet should consist of two halves connected by fish skin. It should open like a book. It is also worth removing all fins.

Preparation of stuffed mackerel with gelatin

Carefully transfer the prepared fillet to a cling film. Sprinkle the mackerel with seasonings, if necessary, salt and pepper. Sprinkle fish fillets with gelatin.

Next, we proceed to prepare the vegetables for the filling. To do this, wash the carrots, peel and rub on a medium grater. We clean the head of onion from the husk and cut into small cubes. Next, heat the vegetable oil in a frying pan, it can be either sunflower or olive. The main thing is that the oil has no smell. We put onions and carrots in it for sautéing. When the vegetables are fried, add well-washed and dried finely chopped greens to them. Mix everything thoroughly, let cool. After we spread them on the fish fillet and, starting from the tail, turn towards the head. We try to make the fish roll as dense as possible. We wrap the prepared mackerel fillet in cling film in several layers. It is very important not to leave any gaps into which water can enter, in which the roll will be prepared. This can ruin the taste of the dish. For reliability, it is worth wrapping the mackerel with threads.

Preparing the pot for cooking. To do this, fill it with water, set to boil. As soon as the water reaches the desired temperature, we release the fish roll into it, making the fire almost minimal. We leave the fish to cook for about twenty-five to thirty minutes.

Next, carefully remove the mackerel and let it cool. After that, we remove the finished fish roll in the refrigerator. This is necessary so that the gelatin can harden well and fasten the filling with the fish fillet. It is best to leave the roll overnight, at least four to five hours. Then you can remove the cling film and cut the mackerel into portioned pieces. We spread them on a flat dish and decorate before serving in random order.

Stuffing with egg

In addition to the above option, you can cook stuffed mackerel with gelatin and an egg. The products for this will require the same, only additionally you need to boil quail eggs. Of course, you can take chicken, but they will be too large for this dish, they will have to be cut into several parts. Quail eggs can easily fit whole. So the roll will look more original and appetizing. This will require about five or six eggs. It all depends on the size of the fish carcass.

Eggs are boiled and peeled. Mackerel fillet is prepared in the same way as in the first case. But the eggs should be laid out along the line of the ridge of the fish. When preparing stuffed mackerel with gelatin and egg, we smoke the fillet into the roll not across, but along. We also wrap the prepared fish in cling film and fasten with threads for reliability. After cooling, the finished roll is cut into small portioned pieces and, decorating on a dish, is served chilled.

Stuffing with vegetables

You can cook mackerel with gelatin, stuffed with carrots, and you can diversify the roll with other vegetables. You can add stuffing bell pepper, leek and greens. A good dish will turn out with the addition of celery. In addition, you can make a roll with vegetables and mushrooms. Try different combinations of vegetables. Believe me, you will definitely like such a dish as stuffed mackerel with gelatin, you just have to choose the filling to your taste.

Cooking mackerel roll with garlic.

Mackerel roll with garlic - unusual, but very tasty snack. It tastes like stroganina, but for my taste it is much tastier. Mackerel cooked according to this recipe will appeal not only to gourmets. You can choose spices and seasonings according to your taste, I liked the fish with this set of spices.

Ingredients

• Fresh-frozen mackerel-1kg (2pcs).
• Garlic-6-9 cloves.
• Salt-2 tsp (or to taste).
• Sugar-0.5 tsp (without a slide).
• Nutmeg - a little less than 0.5 tsp
• A mixture of freshly ground peppers.
• Cumin-1 tsp

STAGE 1

Remove the head, tail and fins from the mackerel. Clean out the insides.

STAGE 2

Carefully pull out the ridge and clean it from small bones. Unroll the mackerel, skin side down.

STAGE 3

Prepare a mixture of peppers, cumin and nutmeg. We'll grind everything.

STAGE 4

Put two fish fillets on parchment paper, slightly overlapped. Sprinkle with salt, sugar and minced garlic. We press everything into the flesh of the fish a little.

STAGE 5

Then sprinkle with a mixture of peppers, cumin and nutmeg.

STAGE 6

Gently roll the mackerel into a tight roll.

STAGE 7

Wrap the roll with several layers of paper, fix the edges. Leave the mackerel roll on the bottom shelf of the refrigerator for about 4 hours. Then put in the freezer for a day.

STAGE 8

Before serving, take the roll out of the freezer, unfold the paper, let it stand for 15 minutes and cut the required amount into thin slices with a sharp knife, and put the rest in the freezer.

BON APPETIT!