Recipe for stuffed mackerel for the festive table

Mackerel is fish-fish with fatty and tender meat without small bones. It has an excellent taste and is easy to prepare and process. Today we offer you to prepare juicy and fragrant mackerel under a delicious, rosy crust.





Stuffed mackerel Ingredients

• 400g fresh-frozen mackerel
• 200g champignon
• 1 carrot
• 1 bulb
• 100g grated cheese
• 3 cloves of garlic
• 1 tbsp sour cream
• 1 tsp lemon juice
• 60 ml of vegetable oil
• greens, salt and pepper to taste

1. Freeze and wash the fish. From head to tail along one side of the dorsal fin with a sharp knife make an incision.
   
   
   
2. On the other side of the dorsal fin, make another incision parallel to the first. As a result, the ridge will be separated from the fillet part. Cut the back of your head and tail, remove it.
3. Carefully remove the entrails, rib bones and gills, scrape the black film.
4. Pour mackerel with lemon juice, salti and pepperchi.
5. Cook from vegetable oil, salt and crushed marinade garlic.
   
   
   
6. Grease the fish outside with marinade.
   
   
   
7. While the fish marinates, you can prepare the filling.
8. Cut the bulb and mushrooms in small cubes. Grind carrots.
   
   
   
9. Put the onions, carrots and mushrooms on the heated pan.
   
   
   
10. Add salt, pepper and sour cream. Stir and carcasses until ready.
    
    
    
11. Put the fish on the bowl and fill it with mince. Near the tail, fasten with toothpicks so that the fish takes the shape of a boat. Sprinkle grated cheese on top. You can add chopped greens.
    
    
    
12. Send to the oven, heated to 190 degrees for 20 minutes.
13. Done! Bon appetit!
    
    
    

Mackerel stuffed with mushrooms, carrots and onions, it turns out very tender, has a pleasant taste and a stunning aroma. Stuffed fish is a great addition to the festive table. It's beautiful and delicious!