No matter how you turn it, no matter how you turn it, it's still the most delicious mackerel in salted, smoked or canned form. Usually, cooked hot, it turns out dry... somehow... with its fat content. But this recipe turns out delicious mackerel.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 2 pieces Mackerel
- 2 pieces Chicken eggs
- 50 gram Hard cheese
- 2 tablespoons Carrots (Korean, ready)
- Mushroom powder
- Lemon juice
- Greens to taste
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Gut the mackerel, rinse thoroughly and dry with a paper towel. Make three deep diagonal incisions on each side. Season with salt and pepper. Postpone.
- Prepare the rest of the products. Finely chop the greens. Hard-boiled eggs. Cool and grate on a coarse grater. Grate the cheese on the same grater.
- Mix eggs, cheese, herbs and carrots in a bowl, which you can put to taste.
- Add mustard, zest and lemon juice. Mix it.
- Put the mackerel carcass on foil, fill the belly with stuffing. Wrap the foil so that there is a free space above the fish.
- Repeat the operation with the second fish. Place both fish on a baking sheet. Bake in the oven (180 *C) for 20-25 minutes.
- Open the foil. Bake at 250 ° C for another 10 minutes, until golden brown.
- For a regular dinner, fish can be served directly in foil, adding boiled potatoes.
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