Mackerel Roll with Fried Onions and Garlic Arrows
by Editorial Staff
It turns out a wonderful appetizer, and I cook such a mackerel roll only in the summer because garlic arrows go into the filling. A small bunch is enough for flavor, color, and aroma. The cooking recipe is simple, it turns out tasty and effective. Try it yourself!
Ingredients
- Mackerel – 2 pcs.
- Garlic arrows – 150 g
- Bulb onions – 2 pcs.
- Vegetable oil – 2-3 tbsp
- Gelatin – 1 teaspoon
- Salt – 1 teaspoon
- Sugar – 1/2 teaspoon
- Ground black pepper – 1/2 teaspoon
Directions
- I defrost the mackerel slowly – I leave it in the refrigerator overnight.
- We wash and clean the mackerel. We remove the head, tail, fins
- We cut it carefully, trying not to damage the back so that we get a “book”.
- We layout the fish on the plank, remove the ridge, and carefully select the bones.
- Cut the onion into feathers and fry in a little oil.
- At this time, we pass the garlic arrows through a meat grinder.
- As soon as the onion is golden, add the garlic arrows, salt a little, mix well, warm up for a couple of minutes, and cool.
- Mix pepper, sugar, and salt
- Put the mackerel on a film (slightly overlap). Sprinkle with a mixture of salt, sugar, and pepper.
We spread all the filling on the fish and sprinkle with gelatin on top – distribute evenly. - Helping ourselves with a film, we wrap a tight roll.
- I used collagen wrap for rolls and mesh for sausage (previously, a simple cling film in several layers was enough). We send the roll into a saucepan, fill it with cold water and cook after boiling for 20 minutes.
- Let the finished mackerel roll with onions and garlic arrows cool well, first on the table, then in the refrigerator. Then it will become dense, it will cut perfectly. It turns out very tasty!
Enjoy your meal!
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