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 Bulgarian Mackerel in Wine Sauce Recipe
A slightly unusual combination of products, but the result was pleasing - delicious, I recommend it to fish lovers.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Turn on the oven to warm it up. These are the products that we will need.
    Turn on the oven to warm it up. These are the products that we will need.
  2. Clean the fish, remove the head, tail and fins. Separate the fillet from the bone, cut into portions. Lubricate the refractory mold with butter, put half of the onion (half rings) on the bottom, spread the fish, add salt, season with savory and spread out the pieces of butter.
    Clean the fish, remove the head, tail and fins. Separate the fillet from the bone, cut into portions. Lubricate the refractory mold with butter, put half of the onion (half rings) on the bottom, spread the fish, add salt, season with savory and spread out the pieces of butter.
  3. Peel the mushrooms, cut into slices, put them on the fish.
    Peel the mushrooms, cut into slices, put them on the fish.
  4. For mushrooms - lemon slices and tomatoes, peeled and finely chopped.
    For mushrooms - lemon slices and tomatoes, peeled and finely chopped.
  5. Grate the remaining half of the onion on a fine grater and put it on a tomato, add salt and pour white wine, ideally Bulgarian. Cover with foil and place in the oven.
    Grate the remaining half of the onion on a fine grater and put it on a tomato, add salt and pour white wine, ideally Bulgarian. Cover with foil and place in the oven.
  6. Bake for 20 minutes at 180 degrees, then 5 minutes, removing the foil, at 200 degrees.
    Bake for 20 minutes at 180 degrees, then 5 minutes, removing the foil, at 200 degrees.
  7. "Traveling" through cookbooks and channels, I came across an interesting recipe. But even to me, an experimenter and a bully in the kitchen, it seemed incompatible - mackerel and mushrooms, and in Bulgarian cuisine, pepper would be more suitable for me here... But, respecting the traditions of national cuisines, I cooked strictly according to the recipe, only the wine is not from Bulgaria, not from a monastery hut... Bulgarian cuisine with lecho and shop salad, with cheese and chorba was one of the first foreign cuisines in my youth, in the last century... because our first foreign countries were Bulgaria, Romania, Yugoslavia...
    "Traveling" through cookbooks and channels, I came across an interesting recipe. But even to me, an experimenter and a bully in the kitchen, it seemed incompatible - mackerel and mushrooms, and in Bulgarian cuisine, pepper would be more suitable for me here... But, respecting the traditions of national cuisines, I cooked strictly according to the recipe, only the wine is not from Bulgaria, not from a monastery hut... Bulgarian cuisine with lecho and shop salad, with cheese and chorba was one of the first foreign cuisines in my youth, in the last century... because our first foreign countries were Bulgaria, Romania, Yugoslavia...
  8. Enjoy your meal.
    Enjoy your meal.
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