Mackerel is a healthy fish and is often found in our stores. Many delicious dishes are prepared from it. But the most unusual and spectacular is the mackerel rolls, which can decorate any holiday table. It is not difficult to prepare it at all, and what is important, it can be done in advance.
Mackerel, due to its bright taste, is a favorite delicacy of many. Especially useful is fish baked in foil with vegetable filling. During this cooking method, vitamins, macro- and microelements, which mackerel is so rich in, are preserved as much as possible. Vegetables give the dish an exquisite taste, and the original shape and serving will make even the festive table rich.
We'll wash the fish. We cut off the head, fins, cut the abdomen and get rid of the insides. Let's take off all the black films. Pull out the spine and all the bones. Dry with a napkin. Salt, pour lemon juice and add spices. Let the fish marinate. Try not to abuse spices, because mackerel has a bright taste, the enhancement of which is unnecessary.
Mackerel usually comes to our kitchens fresh-frozen and it is easier to carve the fish when it has not yet completely thawed, but remains a little hard inside.
First, cut off the head and tail with a knife, and cut off all the fins. Then cut open the belly and take out the insides, paying particular attention to the fact that there is not a piece of black film left that lines the inside of the fish.
The film can be easily removed with a regular paper towel, which is used to thoroughly wipe the fish after it has been washed in cold water.
Mackerel is salted and seasoned quite a bit. As a seasoning, you can use black pepper, suneli hops or coriander.
Twist the fish very tightly and wrap it well with foil so that it does not unwind.