Mackerel Roll with Vegetables, Mushrooms and Cheese
by Editorial Staff
Hello everyone, friends! I bring to your attention a recipe for cooking a delicious, beautiful and festive fish – mackerel roll! A bright and juicy mackerel roll stuffed with vegetables, mushrooms and cheese, baked in the oven, is a wonderful dish for a festive table!
Servings: 4
Ingredients
- Frozen mackerel – 2 pcs.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Bulgarian pepper – 1 pc.
- Champignons – 300 g
- Hard cheese – 100 g
- Fresh dill – 1/2 bunch
- Lemon juice – 2 tbsp
- Spices (seasoning for fish) – to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying the filling) – 2 tbsp
Directions
- It is advisable not to defrost frozen mackerel completely before cutting – it is easier to remove the insides and ridge this way. We cut off the heads and tails of the fish. Cut the tails a little longer so that when the fillet is opened, the upper part of the fish (from the side of the head) does not differ much in width from the lower one (from the side of the tail). It is also important that the length of both fish is the same: when cutting off the tail of the second fish, we measure along the first. We remove the insides and films. Cut off the fins. We wash the fish under running water.
- Remove the ridge: make an incision inside the fish along the ridge, starting from the tail side, without cutting the fish completely, on both sides of the ridge. Use the thumb to separate the ridge from the pulp. We remove the remaining bones.
- Marinate the mackerel fillets: salt and pepper to taste, sprinkle with spices, pour with lemon juice, sprinkle with chopped dill. We leave it for at least 1 hour.
- Peel the onion and cut into cubes. Peel the carrots and rub them on a coarse grater.
- Cut the bell pepper into small cubes.
- We cut the champignons.
- Fry onions with carrots in vegetable oil until light golden brown, salt to taste. Remove from the pan.
- Fry the bell peppers in the same pan for 1-2 minutes. Remove from the pan.
- In the same frying pan, fry the chopped mushrooms until the liquid evaporates, salt the mushrooms to taste at the beginning of frying. Rub the cheese on a coarse grater
- Cut and unfold the baking sleeve. We spread the fish fillet with a “jack” slightly overlapping.
- Put the filling on the mackerel fillet – completely on the whole fillet and on a part of the second fillet, stepping back from its edge 2-3 cm. Lay the filling in layers in the following sequence: cheese, carrots with onions, bell peppers, mushrooms.
- We roll up the stuffed mackerel so that the roll is inside the baking sleeve.
- Twist the baking sleeve on one side like “candy” and tie it with a strip of the sleeve. We repeat the same on the other side, after removing the air. We make two or three punctures with a knife along the edges, from the side of the filling. We send it to the oven, preheated to 180 degrees, and bake the mackerel roll for 50 minutes (look at your oven, I only have a bottom heating).
- Take out the prepared baked mackerel with vegetables, mushrooms and cheese from the oven and leave to cool completely. Then put it in the refrigerator for 1 hour.
- Before serving, free the mackerel roll from the sleeve, cut into portions and serve.
And I wish you bon appetit, good mood and all the best!
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