How to cook mackerel?

Mackerel - juicy, delicate sea fish, which has a unique, peculiar only to it, the smell. Some people did not like her because she was considered too fragrant and fat, but completely in vain. There are culinary tricks with which you can cook a fish so that you lick your fingers! Here's how to make mackerel, and we'll talk.

The benefits of mackerel are undeniable. Its fillets are an excellent source of polyunsaturated omega-3 acids, contains 20% protein, 3 to 15% fat, vitamins B12 and D and many other useful substances. We go directly to how to prepare mackerel to preserve its useful properties and get a delicious dish.

Mackerel cooked with lemon and dill

Ingredients:

• Mackerel - 2 large carcass;
• Lemon - 1 large size;
• salt;
• Dill - 2 bunches;
• black pepper;
• vegetable oil.

Cooking method:

1. Prepare the fish as follows - gutted, washed (the abdomen inside especially carefully), cut the fins. Do on each carcass on 4 diagonal deep incisions from one of the sides and insert into them several small sprigs of dill. The abdomen is stuffed with cubed lemon and whole dill sprouts. Cover and put in the refrigerator for 20 minutes.
2. Then the mackerel is laid out in a mold, oiled, the fish are also lightly oiled and sprinkled with lemon juice, salted and seasoned with pepper. Tighten the shape of food foil, piercing it in several places with a knife, bake fish in a preheated oven to 190ºС, about 20 minutes.
3. After the end of cooking, carefully remove the foil, insert fresh dill sprigs into the incisions and serve the fish to the table. Here's how to prepare mackerel - it's easy and simple enough.

How to cook mackerel in foil?

Ingredients:

• Small mackerel (fillets) - 600 g;
• Crushed dill - about 2 tablespoons;
• A large onion - 2 pcs .;
• Lemon (large size);
• Butter - about 3 tablespoons;
• Salt is added to taste;
• Boiled eggs (hard-boiled) - 2 pcs.

Preparation:

This method is good not only when the question arises, how to prepare mackerel, but with success will suit for other varieties of fish.

1. Spread the skin on the foil half of the pre-prepared fish, lightly water it with lemon juice, taste salt, sprinkle with dill, chopped eggs, overlay with slices of onions and pour with butter (warmed).
2. The second half of the fish is laid now with the skin upwards on the food. Tightly wrap the foil, not allowing gaps and ruptures, put in a heated oven for about half an hour, served to the table.

Mackerel cooked with tomatoes and cheese

Ingredients:

• Mackerel (medium) - 2 carcass;
• Eggs - 2 pieces;
• Cheese - 100 g;
• Tomatoes - 2 pcs .;
• Parsley and dill greens (chopped) - 1 bunch;
• Black pepper and salt - to taste;
• Vegetable oil for roasting;
• Flour for breading.

Preparation:

This original recipe advises how to prepare mackerel in a pan.

1. Mackerel fillets cut into large enough pieces. Salt and season with pepper to taste. Slice the cheese in size with equal plates, approximately like a fillet.
2. Tomatoes are cut into circles.
3. For each loin piece put on a slice of cheese and a mug of tomato. Fold 2 pieces of fish, so that the tomatoes and cheese are inside.
4. Dip the pieces first in beaten eggs, then in flour, and then fry until the fish is ready for the heated vegetable oil on both sides. Spread the mackerel on a dish, sprinkle with greens on top - the fish is ready.

You can prepare mackerel, pre-marinated in lemon juice and grated onions and seasoned in the refrigerator for about three hours. Frying such a fish in a frying pan with warmed vegetable oil receive a dish to taste, resembling a shish kebab. Serve to the table and have a nice appetite for you!