Mackerel is a juicy, tender sea fish with a unique smell characteristic of it. Some did not like it precisely because it was considered too odorous and oily, but also in vain. There are culinary tricks with which you can cook a fish so that you lick your fingers! That's about how to cook mackerel, and it will be discussed.
The benefits of mackerel are undeniable. Her fillet is an excellent source of omega-3 polyunsaturated acids, contains 20% protein, from 3 to 15% fat, vitamins B12 and D, and many other useful substances. We proceed directly to how to cook mackerel in order to preserve its useful properties and get a tasty dish.
Mackerel cooked with lemon and dill
Ingredients:
- mackerel - 2 large carcasses;
- lemon - 1 large size;
- salt;
- dill - 2 bunches;
- black pepper;
- vegetable oil.
Cooking method:
- Prepare the fish as follows - gutting, washed (the abdomen inside is especially thorough), cut the fins. Make on each carcass 4 diagonal deep incisions from one of the sides and insert several small branches of dill into them. The abdomen is stuffed with diced lemon and whole sprigs of dill. Cover and refrigerate for 20 minutes.
- Then the mackerel is spread in a greased form, the fish is also lightly oiled and sprinkled with lemon juice, salted and seasoned with pepper. Tighten the form with foil, piercing it in several places with a knife, bake the fish in an oven warmed up to 190ºC, for about 20 minutes.
- After cooking, carefully remove the foil, insert fresh branches of dill into cuts and serve the fish to the table. Here's how to make mackerel - easy and simple enough.
How to cook mackerel in foil?
Ingredients:
- small mackerel (fillet) - 600 g;
- chopped dill - about 2 tablespoons;
- large onion - 2 pcs.;
- lemon (large size);
- butter - about 3 tablespoons;
- salt is added to taste;
- boiled eggs (hard boiled) - 2 pcs.
Cooking:
This method is good not only when the question arises of how to cook mackerel, but it is also suitable for other varieties of fish.
- Spread half the previously prepared fish on the foil with skin, lightly pour it with lemon juice, salt to taste, sprinkle with dill, chopped eggs, cover with onion slices and pour over butter (heated).
- The second half of the fish is now laid with their skin up on the products. The foil is tightly wrapped, avoiding crevices and tears, put in a heated oven for about half an hour, served to the table.
Mackerel cooked with tomatoes and cheese
Ingredients:
- mackerel (medium) - 2 carcasses;
- eggs - 2 pcs.;
- cheese - 100 g;
- tomatoes - 2 pcs.;
- parsley and dill (chopped) - 1 bunch;
- black pepper and salt to taste;
- vegetable oil for frying;
- flour for breading.
Cooking:
This original recipe advises how to cook mackerel in a pan.
- Mackerel fillets are cut into large pieces. Salt and season with pepper to taste. Cut the cheese in size into equal plates, about like fillets.
- Tomatoes cut into circles.
- For each sirloin piece put a slice of cheese and a mug of tomato. Add 2 pieces of fish so that the tomatoes and cheese are inside.
- Dip the pieces first in beaten eggs, then in flour, and then fry the fish in hot oil on two sides until cooked. Spread mackerel on a dish, sprinkle with greens on top - the fish is ready.
You can cook mackerel, pre-pickled in lemon juice and grated onion and aged in the refrigerator for about three hours. Frying such fish in a frying pan with heated vegetable oil, they get a dish to taste that resembles a barbecue. Serve to the table and enjoy your meal!