Mackerel in onion peel - general principles of preparation
Sometimes you want to pamper yourself and your loved ones with a fragrant smoked fish, but due to the lack of special tools, this desire remains unfulfilled. Come to the aid of so-called. the way of cold smoking, which is to use onion peel.
It is she who gives the fish that same attractive golden hue. From the husks and black tea brewed brine. It will be for two or three days to marinate fish. In the brine also add a few tablespoons of salt, 2 spoons of sugar, bay leaf and coriander. In order to make mackerel cooked at home no one could distinguish it from real smoked fish, the cooled marinade can be mixed with “liquid smoke”.
The fish is folded into a wide shape, poured with brine and set aside to marinate for 2-3 days. The finished mackerel is pulled out, dried (for this, the carcass can be hung by the tail), and then cut into portions. Such mackerel in onion peel is perfect for a festive meal. When serving, fish can be sprinkled with lemon juice and vegetable oil, and sprinkled with fresh herbs.
Mackerel in onion peel - preparation of products and dishes
For the preparation of mackerel in onion peel will need: a marinade pan, a cutting board, a knife, as well as a wide form for salting. If there is no large shape, the fish will need to cut off the head with the tail.
First cooked marinade. Washed husk, salt, sugar and black tea are added to boiling water. The brine is boiled, then left to cool. While the marinade is being prepared, you need to cut up the fish: cut off the head, tail and fins, remove the insides. Wash the carcass thoroughly inside and out. Fold the fish into a prepared broad form.
Recipes for mackerel in onion peel:
Recipe 1: Mackerel in Onion Peel
A simple recipe for delicious mackerel in onion peel. We will need onion peel, black tea and sugar and salt.
- Water - 1.5 liters;
- Onion husks (a few handfuls);
- Salt - 3.5 spoons;
- Sugar - 1.5 spoons;
- Black tea - 2 spoons.
Let's make a pickle: put a pot of water on the stove, add salt, sugar and black tea. Then pour thoroughly washed onion peel. After boiling, turn off the fire, cover the pan with a lid, leave the contents to cool. Prepare the fish: cut off the head, tail, cut out the insides, rinse. Strain the brine. Place the fish in a glass form, fill it with brine and leave for three days. Every morning you need to turn the fish. Three days later, take out the fish and rinse in running water. Lubricate the mackerel with butter and wrap in parchment. You can keep such fish for no more than three days.
Recipe 2: Mackerel in a three-minute onion peel
The recipe tells how to cook lightly salted mackerel in onion peel for just three minutes. The fish turns out incredibly tender and tasty, with a pleasant golden shade.
- Waters - 1 liter;
- Salt - 5 spoons;
- Several handfuls of husk.
Water needs to be taken so that the brine completely covers the carcass. If the liquid was not enough, dilute an additional portion of brine (a spoonful of salt per glass of water). If the fish is cooked in a conventional saucepan, we cut off the head and tail, and if there is a wider shape, you can leave it that way. Onion peel need to take enough for strong staining of water.
Prepare the fish: cut off the head, tail, remove the insides, remove the film. Rinse the carcass inside and out. Rinse the husks, put in a saucepan, sprinkle with salt. Pour water there and set it on fire. Cook for 5 minutes. Immerse the fish in the pot and boil for another 3 minutes. Then we take the fish and pick the husks from it. While the mackerel is boiling, boiling should be gentle! Serve fish with boiled potatoes.
Recipe 3: Mackerel in smoked onion peel
Fish cooked according to this recipe, and in color and flavor really resembles smoked mackerel. Ingredients Required:
- Water - 1 liter;
- Salt - 3 tbsp. l .;
- Onion peel;
- Sugar - 1.5 Art. l .;
- Black tea brewing (strong) - 100 ml;
- Sweet Pepper;
- Pea pepper;
- Coriander seeds - 1 tsp;
- Bay leaf.
For the marinade take an enamel saucepan. Pour water into it, bring to a boil. Pour the washed onion peel. Boil for 10 minutes, leave to infuse for another 15 minutes. We filter the onion decoction, add salt, sugar, peppers, two bay leaves and coriander. Pour in the tea leaves, mix. Leave the marinade to cool.
While the marinade is cooling down, let's prepare the fish: cut off the head, tail, remove the insides, rinse. Do not forget to remove the black film. We spread the fish in a wide shape and pour the marinade. We clean in a cold place for 2-3 days. To make the fish color properly, turn it periodically to the other side. Ready mackerel must be removed from the mold and put on a paper towel. Finished fish should be left to dry for a couple of hours. Then it can be cut, smeared with sunflower oil and served.
Recipe 4: Mackerel in Onion Peel “With Smoke”
Use for cooking mackerel onion peel "liquid smoke". Then the fish just no one can distinguish from smoked. This method of cooking fish is called cold smoked. The most important thing - such mackerel is prepared very simply.
- Onion peel;
- “Liquid smoke”;
- Salt - 4.5 st. l .;
- Sugar - 2 spoons;
- Water - 1 liter.
In fish, we cut off the head, remove the insides. We wash the carcass well. Several handfuls of onion peel washed and filled with water. Pour salt with sugar, bring to a boil. Cook for 20 minutes. We filter broth, we mix with "liquid smoke". We spread the carcass in a wide shape and fill with brine. Place the press on top so that the fish do not float. Withstand in brine for two days. After this, the mackerel can be obtained, washed, dried and cut into portions.
Recipe 5: Homemade Mackerel in Onion Peel
Another recipe for mackerel on onion peel, which uses marinade on black tea. Liquid smoke is not used here, but the roar from this is no less tasty, but also useful!
- Waters - 1 liter;
- Black tea - 2 spoons;
- Salt - 2 spoons;
- Onion peel;
- Sugar - 1 spoon.
First, we make for mackerel marinade: pour salt, sugar, tea and washed onion peel into a saucepan. Turn on the fire and bring the contents of the pan to a boil. Turn off the stove, leave the brine to cool. During this time, the liquid will completely absorb the color and flavor.
In fish, we cut off the head, fins and tail. Remove the insides, wash the carcass inside and out. We spread the fish in a wide shape and pour strained brine. We place the top load and leave it to marinate for two days. Cut the finished fish, dry it, sprinkle with oil and lemon juice and serve. To store such mackerel in onion peel can be no more than seven days.
Mackerel in onion peel - secrets and tips from the best chefs
- In the process of salting the fish will emerge, so you need to put a dish with some cargo on it;
- Every morning and evening the carcass must be turned over. So the mackerel will be better painted and salted;
- if the fish needs to be cooked quickly, you can boil it for a few minutes in a strong dark brine;
- “liquid smoke” can be added to the brine to give the fish a special smoked flavor;
- for cooking mackerel in onion peel, you can use both fresh and frozen fish (in the latter case, it will need to be defrosted).