Stuffed mackerel with gelatin: a recipe with a photo

Stuffed mackerel with gelatin is an excellent dish for a festive table. You can do it differently. But whatever ingredients you use to make this snack, it will in any case be very tasty and satisfying.

Step-by-step recipe of stuffed mackerel with gelatin

Stuff fish can be various ingredients. In this section of the article we decided to use only vegetables and mushrooms. Although you can use other components.

So, we need:

• Mackerel freshly frozen - 1 large carcass for 500 or 600 g;
• Fresh mushrooms - about 100 g;
• Carrots large - 1 pc .;
• Onion white bulb - 1 large head;
• Parsley fresh - a large bunch;
• Gelatin - a large spoon;
• Sunflower oil without aroma - apply at discretion;
• Salt, black pepper and any seasoning for fish - apply at your discretion.

Fish processing

Stuffed mackerel with gelatin turns delicious and beautiful only if the carcass acquires large and fat. It should be completely unfrozen, and then cut off the fins and head. Next, the product is required to gut and remove the ridge. As for the internal bones, they must be removed with tweezers.

As a result of the described actions, you should get a completely cleaned fish fillet with a skin. It should be dried with paper towels, and then rubbed with pepper, salt and various seasonings. In this form, the product is desirable to stand aside for about half an hour.

We make stuffing

Mackerel stuffed with vegetables, with gelatin will serve as a very beautiful and tasty snack for any festive table. After the fish has been processed, the preparation of the filling should begin. To do this, you need to wash the fresh champignons, and then cut them into small cubes. You should also clean the carrot and the onion. The first vegetable should be grated, and the second - chopped with a knife.

To stuffed mackerel with gelatin turned delicious and fragrant, its filling should be carefully fried. For this, it is required to put mushrooms in a frying pan with butter and cook them over medium heat for about ¼ hour. Next to the product you need to add a bulb and carrots. Having sprinkled and peppered the ingredients, they should be roasted to a slight reddening. After that, the filling needs to be removed from the plate and completely cooled. Finally, the finely chopped fresh parsley should be placed in the vegetable mixture.

We form the product

Mackerel stuffed with vegetables, with gelatin is formed easily and simply. For this it is necessary only to adhere to the following recommendations. Processed and spiced fish carcass is required to be placed on a flat surface with a sandpaper down. Next, the product should be sprinkled with gelatin. After that, the center of the product should be filled with vegetable filling with mushrooms, returning the mackerel lost appearance. For this purpose, the abdominal wall should be tightly fastened with toothpicks.

Heat treatment on the plate

After the stuffed mackerel with gelatin (with the photo of the product you can see in this article) will be formed as described above, it must immediately wrap in a dense culinary foil. In this form, the product must be lowered into boiling water and cooked for half an hour.

After this time, the fish must be removed and placed under pressure. In this case, it is not recommended to deploy it. After the described actions, the stuffed mackerel should be kept in the refrigerator for the whole day.

Correctly we present a nice snack to the table

After the stuffed mackerel with gelatin is fully cooked and kept under the yoke in the refrigerator, it should be carefully removed from the foil and cut into pieces 2 cm thick. Next, the snack should be nicely placed on a flat plate, decorated with fresh petals of parsley and immediately presented to the table.

Stuffed mackerel with gelatin and egg

As it was said above, it is possible to prepare the mentioned snack using different products. If you want to get a more nutritious and beautiful dish, we recommend filling the main product with chicken eggs. But first things first.

So, we need:

• Mackerel freshly frozen - 1 large carcass for 500 or 600 g;
• Eggs of chicken are not very large - 4 pcs .;
• Cheese hard - 180 g;
• Fresh dill - a large bunch;
• Gelatin - a large spoon;
• Salt, black pepper and any seasoning for fish - apply at your discretion.

Processing fish

Before preparing a delicious snack, you should alternately treat all the ingredients. This process is similar to what was described above. The mackerel should be washed, cut off the head and fins, and then remove the ridge and all adjacent bones. After this, the carcass of the fish should be sprinkled with all the spices prepared and left for a while.

We make stuffing

To make the filling, grate hard cheese on a large grater, and then mix it with finely chopped fresh dill. As for chicken eggs, they must be boiled in water. After that, they should be immediately cooled and carefully cleaned of the shell, while preserving the integrity of the product.

How to properly shape and cook?

Forms such an appetizer is very simple. The fish carcass is placed on a flat surface with a sandpaper down, and then it is cured with gelatin. After that, grated cheese is laid out grated cheese with greens and whole boiled eggs. Further, the abdomen of the product is tightly fastened with toothpicks and placed in culinary foil.

After forming the snack, you should get a pretty tight package. It should be placed in strongly boiling water and cook for half an hour. After the specified time, the fish must be removed and squeezed by the press. Put a snack in the refrigerator, it is recommended to withstand this condition for about 24 hours.

Correctly served guests

After the mackerel has cooled, it must be removed from food foil and cut into pieces 2 cm thick. Put the dish on a flat plate, it should immediately be presented to the guests.