Mackerel in onion husks in 3 minutes without liquid smoke: reviews, photos

Fish is a worthy component of our menu. What kinds of dishes humanity has not invented! Fans of their every effort to diversify the list and come up with ways to simplify and speed up the process of their preparation. Among other tricks, mackerel in onion husks deserve special attention in 3 minutes. Cast aside doubts: she really will prepare for the specified time. And it turns out juicy, gentle and suitable for a variety of purposes - in salads, sandwiches and complete with side dishes.

It is extremely important: preparation of fish

What is good about mackerel in onion husks in 3 minutes is that it can be cooked from fresh carcasses and frozen ones. The latter are easier to buy - they are almost in any store with a fish department, not to mention supermarkets. However, in order for your first experience with this recipe to succeed, frozen fish should be properly defrosted. In no case in the water, even cold! Only at the bottom of the refrigerator, gradually, put in a colander and covered with a lid. A colander is needed so that the fish does not melt in the water flowing from it - this will not improve its taste qualities. A lid - so as not to wind the upper side.

If you have ungathered mackerel, and you want to prepare it with a whole carcase, it is better to pull the insides after cutting the head and without cutting the abdomen. So it will turn out more beautiful.

Three-minute salting

The first recipe is for those who for some reason are in a hurry and do not accept food "chemistry". They uniquely suited mackerel in onion husks in 3 minutes without liquid smoke, which is often supplemented with a brine for giving a smoked taste. The brine is being prepared. For him a generous handful of washed and dried onion peel is poured into a liter of water and boiled for five minutes. Then salt is poured (three spoons with a slide); How to dissolve - the carcase is laid. After three minutes the fire is extinguished, and it is immediately pulled out: if you hold on longer, the fish will not "hold" the pieces. It is better not to cut it at once, but diligently dissolve the brine so that the carcass does not soak, wait for complete cooling. All: before you fully prepared mackerel in onion husks in 3 minutes. Reviews of the dish are extremely enthusiastic: despite the simplicity and speed, despite the absence of any fanciful spices, the fish turns out delicious, moderately salted and soft.

Shelukha plus tea: method No. 1

This method is not so fast: with tea mackerel in onion husks in 3 minutes will not cook. But on the way out you will have a fish that does not differ in taste from the purchased smoked fish. Again, first a brine is needed. For him, three tablespoons without a spoonful of salt are poured into a liter of water, two - dry black tea (without any additions like bergamot or rose petals) and one and a half - sugar. Simultaneously, the husks are laid from three to four non-small bulbs. The brine boils; The time of boiling is arbitrary, it is necessary to be guided by the color: how it becomes dense brown is enough. The pour is cooled and filtered. Three gutted headless carcasses are placed in a rather spacious container and filled with marinade. He must cover them completely. Night mackerel in onion husk with tea should stand right on the kitchen table, covered with a lid. Then she is cleaned for two or three days in the refrigerator. It's good to turn the carcasses once a day. When the fish is ready, it is drained of the brine - and ready for use.

Shelukha plus tea: method No. 2

There is a category of culinary experts who believe that mackerel in onion husk with tea should be prepared quite differently than suggested in the previous recipe. In their opinion, strong black tea is brewed separately, again without any additives, pure. Welding should be a half glass. In parallel, a brine is prepared per liter of water: all the same three tablespoons of salt, one and a half - sugar, a pair of laurel leaves, pepper-peas and coriander seeds - on a teaspoonful (in principle, just as described above, only with the addition of seasonings ). The husks are taken a little more, so that it in dry form had to be kneaded in a saucepan. The brine is boiled for ten minutes, and then it is also infused until a quarter of an hour is filtered. Only after this is added to the welding. The frozen marinade is filled with fish, closes and hides in the bottom of the refrigerator for three days, without standing in the room. Further actions you have already mastered: the brine to drain, the fish to dry, cut and eat.

Mackerel "with a smoke"

If you want to get pseudo smoked fish quickly, you will have to accept the use of "liquid smoke." Such mackerel in onion husk for 3 minutes, too, not "ripen", but it will be ready after a day. Brine is made more steep: per liter - four full, with a hill spoons of salt and two sugars. Shepherds also run into more water. Such brine is cooked for twenty minutes, it is cooled and, in a strained form, combines with "smoke" according to the instructions. The mackerel is laid out in a flat low vessel, the capacity is almost filled to the top with a marinade, the fish is pressed down with not too heavy oppression. In the cold to clean it is not necessary; By the evening of the next day the fish can be dried and carried on the table.

Additional tips

Those who have already prepared mackerel for these recipes, brought some additions that make the cooking process more convenient, and the final result - more appetizing. Firstly, it is recommended to use not flat containers for salting, but cut off large plastic bottles. Fish are put in their tails up. So it becomes unnecessary to oppress from above - carcasses do not float.

Secondly, when using "smoked" recipes (mackerel in onion husks with tea or with a haze) after drying the carcass is smeared a little with lean oil. From this they are even more similar to smoked "brothers."

Thirdly, a very interesting and tasty result is provided by a joint ambassador of mackerel with herring in one container. They say it turns out a believable imitation of sprat - only larger sizes.

Fourth, good results are obtained by adding herbs and spices to the brine. Only you have to be careful that they combine with the fish. For the first time, you can try to add just greenery - basil and coriander. And then you'll come up with something your own.

One hundred percent, you will like mackerel in onion husks in 3 minutes. With a photo you can make a more complete picture of the dish and see how appetizing such early-ripened fish.