Mackerel Roll - General Cooking Principles
Mackerel roll will perfectly fit into any holiday menu, especially since such a snack does not need to buy expensive products. Vegetables (carrots, onions, tomatoes, bell peppers, potatoes, etc.), mushrooms, hard or processed cheese, pickled gherkins, chopped greens with garlic, boiled eggs, olives, shrimps, crab sticks and red fish are taken for the filling. In the fillet prepared and seasoned with spices, the stuffing is wrapped, after which the roll is tightly wrapped in plastic wrap or wrapped in foil. Roll in cling film can be boiled or cooked in a slow cooker. If foil is used, the roll is baked in the oven.
Mackerel roll - preparing food and dishes
Mackerel roll can be wrapped in foil or cling film, after which it is boiled, baked or cooked in a slow cooker. Salt rolls are also common: the fish is cut, salted, seasoned with spices and wrapped in plastic wrap, and then kept for several days in the cold.
Preparation of mackerel roll begins with cutting fish: mackerel is gutted, fins are cut off, the head, tail, washed and dried. Then on the filet lay out the ready stuffing and roll up a tight roll. For the filling, you need to peel and cook (or fry) vegetables, boil hard-boiled eggs, fry mushrooms, etc. Products such as shrimp, red fish and crab sticks do not require preliminary heat treatment.
To make a snack, you will need a baking dish, a cutting board, a knife, a container for marinating, a saucepan (if the roll cooks), a grater and a frying pan for roasting the products for the filling.
Recipes for mackerel roll:
Recipe 1: Mackerel Roll
A classic mackerel roll is made from a single fish with spices, seasonings and garlic. Snack, despite the simple composition, it turns out very tasty and well suited to any holiday.
- Two mackerel;
- Seasoning for fish;
- Bay leaf.
Let's do the preparation of fish: get it out of the fridge to defrost, then make an incision along the abdomen, take out the insides through it. Cut off the head, tail and fins. Rinsing inside and out. Rub the carcass with salt from all sides. Put in a glass bowl, cover and remove for a day in the cold. After a set time, remove, rinse, dry. The big food wrap is folded in half. We spread mackerel carcass, sprinkle with spices. Cut a few cloves of garlic and lay them on the fish. Also put a couple of bay leaves. From above we place the second carcass. Wrap a tight roll, firmly fasten the film at both ends. We remove the mackerel roll in the fridge for another 12 hours. This snack can be stored in the freezer, after cutting it into several pieces.
Recipe 2: Mackerel Roll with Cucumbers and Eggs
An original appetizer for a festive occasion. In addition to fish, you will need eggs, pickled cucumbers and carrots.
- Three mackerel;
- Several eggs;
- Pickled cucumbers;
- A pack of gelatin.
To begin with, we will prepare the mackerel: we will get the fish to be thawed, we will gut, we will remove films, we will cut off the heads, tails and fins, as it should be washed. Check that there is not a single bone. Cook hard-boiled 3-4 eggs, also boil a couple of carrots. Chilled eggs and carrots rub on a coarse grater. Cucumbers cut into strips. Spread the cling film and lay out the fish fillets with meat up. Liberally seasoned, salt. Sprinkle with mackerel powder gelatin. From above we distribute eggs, carrots and cucumbers. We roll up a tight roll of mackerel, the film is properly fastened. Boil water in a saucepan, add some salt and put the roll there. Cook 40 minutes. Then we get, put on a cutting board and place the press on top. Leave to cool.
Recipe 3: Tsarsky mackerel roll
The name of this fish snack is fully justified, because here, in addition to mackerel, includes shrimp, cheese and olives. For a more pronounced taste and aroma, you can add sweet Bulgarian pepper. Such mackerel roll will be a worthy decoration of the New Year's table. Ingredients Required:
- Hard cheese;
- 60 g shrimp;
- Several olives;
- Half a red and green bell pepper;
- Lemon juice;
Prepare the filling: coarsely rub the cheese, cut the peppers into small cubes. We throw there halves of olives and sliced capers. All mix.
Let us deal with fish: vypotroshim, remove the film, cut off the tail, head and fins, as it should be rinsed. Cut the dried carcass so that the fillet can be opened in the form of a book. Rub the meat with salt and seasoning, sprinkle with lemon juice. We spread the fillet on the fillet, spread the peeled shrimps on top. We twist the mackerel into a roll, wrapped it with a strong thread. Wrap in foil and send in the oven for one hour. Serve chilled roll, cut into portions.
Recipe 4: Mackerel Roll with Mushrooms
Mackerel goes well with any mushrooms (especially champignons). The recipe suggests cooking spicy mackerel roll stuffed with mushrooms and melted cheese. Cheese gives a delicate creamy taste, and a little garlic adds a touch of fish.
- Three or four mackerel;
- 1/4 kg of champignons;
- A bunch of fresh parsley;
- Processed cheese;
First, prepare the fish: get out of the refrigerator to defrost, divide, vypotroshim and cut off the heads, tails and fins. Carcass washed, cut into two halves. We make stuffing: wash my mushrooms, grind, set to roast. Salt, pepper, fry until the liquid evaporates. We shift in a plate, leave to cool. Pre-chilled curd cheese, grate, add to the mushrooms, send several garlic cloves and finely chopped parsley through the press. Mix all the ingredients of the filling.
One fillet is laid out with meat up, slightly beat, salt, season with spices. Spread the filling and cover with the second fillet. We roll up a dense roll, fix it with toothpicks. We grease from all directions with olive oil, we place in a form for baking. Bake for 20-25 minutes. Serve as warm or cold. When serving on the festive table, we cut the mackerel roll in portions, decorate it with sprigs of fresh greens.
Recipe 5: Mackerel Roll with Red Fish
Delicious snack for the festive table! Any red fish will suit it: salmon, trout, chum salmon, etc. We also need gelatin, sesame and spice mix for fish. It is best to cook a mackerel roll in a slow cooker.
- Any red fish;
- Two mackerel;
- Sesame seeds;
- Spice blend for fish;
Mackerel with giblets, remove the film with the bones, cut off the head and tail, wash the carcass. Cut red fish fillet into strips. Spread the cling film, lay one unfolded fillet. Sprinkle the meat with powdered gelatin, sesame, season with spices and salt. From above we distribute strips of red fish. Spice up a little with spices and sprinkle with gelatin again. Do the same with the second fillet. Wrap the tight rolls, the film tightly fastened. We pour water into the slow cooker, put rolls in there, set the “baking” mode for forty minutes. After the end of cooking, we take out the rolls, carefully remove the film, leave to cool. Cut slices or serve with toast, buttered with butter.
Mackerel roll - secrets and tips from the best chefs
- The mackerel roll does not have to be wrapped in foil or foil. You can simply twist it, fix with toothpicks and bake in the form in the oven;
- before you put the stuffing, sprinkle the fillets with dry gelatin;
- the rolls in the food film are wrapped with thick threads so that the “construction” does not break up during the cooking process.