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Mackerel roll in the oven. Mackerel appetizer: step-by-step recipe with photos. Making mackerel roll with garlic

Mackerel roll is an ideal dish to surprise your guests, as well as feed them tasty and satisfying. It should be noted that there is nothing complicated in preparing such a lunch. So that you can see this for yourself, we decided to present several detailed recipes.

Making mackerel rolls with gelatin

To prepare such an unusual holiday dish, we may need the following products:

  • fresh frozen mackerel - 3 pcs. (the quantity of the product depends on the number of invited guests);
  • medium juicy carrots - 3 pcs.;
  • instant gelatin - 7-10 g (standard sachet);
  • red or white onion - 3 pcs.;
  • refined oil - about 70 ml;
  • table salt, crushed black pepper, aromatic spices - use according to taste and desire.

Processing of the main component (fish)

The mackerel roll, the recipe for which we are considering, turns out not only very tasty, but also surprisingly beautiful. Absolutely all your guests will be delighted with such an unusual dish.

So, before making a mackerel roll, the fish should be carefully processed. It must be rinsed, and then the head, tail and fins must be cut off. You also need to remove all the insides. Finally, the mackerel should be cut in half along the ridge, and then all the bones should be removed using tweezers.

Preparing the onion and carrot filling

To make the mackerel roll tasty, satisfying and beautiful, it should be filled with fried vegetables. To do this, chopped onions and grated carrots must be placed in a frying pan and seasoned with refined oil. It is recommended to cook vegetables over medium heat until they acquire a golden color. Finally, they should be seasoned with salt and various spices, and then mixed thoroughly.

The process of forming a dish

The mackerel roll, a photo of which is presented in this article, is not very difficult to form. To do this, you need to take a thick cling film and sprinkle it with fine salt. The same should be done with dry gelatin. Next, you need to lay out one longitudinal half of the fish on top of the polyethylene and place all the fried vegetables on it. After this, the carrots and onions must be covered with the second part of the mackerel, and then wrapped tightly. As a result, you should get a kind of “sandwich”.

Heat treatment

In order for the mackerel roll to “set”, it is recommended to heat treat it. To do this, you need to boil water in a large saucepan, and then put the fish wrapped in it. By the way, before this, the polyethylene must be riddled with a toothpick.

After boiling the product for about 20 minutes, it must be removed, put under a press and placed in the refrigerator. In a few hours the dish will be completely ready.

How should it be served at the dinner table?

How should you serve a delicious and beautiful mackerel roll at the holiday table? The recipe for making such a snack requires carefully removing the fish from the cling film and then cutting it into pieces 2-4 centimeters thick. Having placed the mackerel on a plate, it should be presented to guests as an original cold appetizer. Bon appetit!

Cooking mackerel rolls in the oven

If the first dish can be served at the holiday table as a cold appetizer, then the second is perfect for a hot lunch with a side dish. For this we may need the following products:


Preparing the fish

The Tsarsky mackerel roll has its name for a reason. After all, it really turns out very beautiful and tasty. It can be safely served to invited guests as a main hot dish. But before you prepare such a dinner, you should thoroughly process the fish. To do this, you need to wash it, cut off all the fins, tail and head, and then remove all the internal elements. Next, the mackerel needs to be unfolded so that you end up with a flat and wide fish layer. After this, remove all the bones from the fillet, including the backbone. At the same time, it is highly not recommended to violate the integrity of the formation.

Having carried out all the described steps, the mackerel must be rubbed with fine salt and pepper, and then left aside for half an hour.

Vegetable processing

The Tsarsky mackerel roll, cooked in the oven, requires the mandatory use of various vegetables. For the filling, we decided to use a classic set of products consisting of onions and carrots. These vegetables should be peeled and then cut into small circles and half rings. After this, you need to add chopped herbs, grated garlic, salt and pepper to the ingredients.

Formed from mackerel

Having prepared the mackerel and filling, you can safely begin to form the “royal” dish. To do this, place the fish layer on a board, and then place all the chopped vegetables and herbs on it. After this, the product must be wrapped in a tight roll. To prevent it from falling apart during heat treatment, it can be secured with toothpicks or tied with thick thread. In this state, the stuffed mackerel must be placed in a deep form, previously greased with refined oil.

Oven baking process

The fish roll with fresh vegetables must be baked in the oven for about 45 minutes. In this case, the temperature of the kitchen appliance should not be less than 205 degrees. It should be noted that some housewives make this dish in a cooking sleeve or thick foil. We strongly do not recommend placing a roll made from mackerel in any kind of casing. After all, after baking, such a dish should not become watery.

Properly presenting an original lunch to the table

After the fish becomes golden brown and the vegetable filling is completely soft, you can safely remove the roll from the oven. Next, it must be placed on a large plate and decorated with a mayonnaise mesh. For beauty, you can place some herbs or fresh vegetables on the sides of the dishes.

To produce a greater effect on guests, before serving a hot dish, it is recommended to pre-cut the fish roll into portions. Serve them to your friends or family members, preferably hot, along with a slice of bread and some kind of side dish (for example, mashed potatoes). Bon appetit!

Ingredients

  • mackerel - 2 pcs.;
  • carrots - 150 g;
  • pickled cucumber - 1-2 pcs.;
  • chicken eggs - 2 pcs.;
  • gelatin - 20 g;
  • salt;
  • spices.

Cooking time - 1 hour 30 minutes + 8-10 hours in the refrigerator.

Yield: 8 servings.

Mackerel roll with vegetables and gelatin, the step-by-step recipe for which is given below, does not belong to the category of everyday dishes. Firstly, its preparation requires a certain skill and time, which is always in short supply. And, secondly, the mackerel roll with egg and carrots and cucumber turns out bright and beautiful, so it just begs to be served on the holiday table.

How to cook mackerel roll with gelatin - step-by-step recipe

First you need to check if you have all the products necessary to prepare mackerel roll with egg and vegetables. You will need fresh frozen mackerel, carrots, pickled or pickled cucumbers, chicken or quail eggs (then you will need to take 6 of them). As for spices, it is best to take a ready-made fish seasoning, but if you don’t have one, you can use a mixture of ground pepper, coriander, turmeric, ginger and other spices to your taste. You will also need cling film to wrap the roll.

The recipe for mackerel roll with gelatin and cucumber, as well as with egg and carrots, starts with preparing the filling. To do this, the carrots need to be thoroughly washed and boiled until tender, then cooled and grated on a coarse grater. Hard-boil eggs (chicken or quail), then cool, peel and grate. If you are using quail eggs, you just need to peel them. Cut the cucumbers lengthwise into 4-6 strips.

While the carrots and eggs are boiling, you can prepare the fish. To do this, you need to cut off the tail, head and fins. Then make a cut along the back and carefully pull out the spine and bones. Remove the innards and rinse the resulting fillet thoroughly. Perform the same operation with the second mackerel.

When all the preparatory operations have been completed, you can proceed directly to making a mackerel roll with gelatin and egg. The recipe with photos shows in detail how to do this step by step.

Spread cling film on the table or large board. Lightly blot the fish fillets with a napkin and place them on the film facing each other, as shown in the photo. The side parts should overlap slightly. The resulting fish layer must be salted, sprinkled generously with spices and half of the gelatin.

Place grated carrots on top, retreating slightly from the edges, and an egg layer on top of it. If desired, the whites and yolks can be grated separately and then laid out in alternating strips. If you have chosen quail eggs, you need to place them whole, in one or two rows.

All that remains is to tightly roll the roll using film and wrap it on all sides 4-5 times. The package should be airtight.

For reliability, the wrapped roll can be tied with thread.

Pour water into a large saucepan and bring it to a boil. Place the roll in boiling water and cook it over low heat for 30 minutes. Then the roll should be placed on a plate and left to cool, then put in the refrigerator for 8-10 hours. As the roll cools, gelatin turns into jelly and binds all the components into a single whole.

Before serving, the roll must be freed from the threads and cut with a very sharp knife directly in the film into pieces approximately 1.5 cm thick. After that, remove the film and place the pieces of the delicious roll on plates. If desired, the roll can be decorated with herbs.

Now you know how to cook mackerel roll with gelatin. Step by step, with photos, detailed instructions for its preparation are given. All that remains is to apply it in practice.

We wish you success and bon appetit!

The classic mackerel roll is made from one fish with the addition of spices, seasonings and garlic. The appetizer, despite its simple composition, turns out to be very tasty and goes well with any holiday.

Required ingredients:

  • Two mackerel;
  • Garlic;
  • Salt;
  • Seasonings for fish;
  • Bay leaf.

Cooking method:

Let's prepare the fish: take it out of the refrigerator to defrost, then make an incision along the belly and remove the entrails through it. Cut off the head, tail and fins. Rinse inside and out. Rub the carcasses with salt on all sides. Place in a glass bowl, cover and refrigerate for a day. After the allotted time, take it out, rinse and dry. Fold the large cling film in half. Place the mackerel carcass and sprinkle with seasonings. Cut several cloves of garlic and place them on the fish. We also add a couple of bay leaves. Place the second carcass on top. We wrap the roll tightly and secure the film tightly at both ends. Place the mackerel roll in the refrigerator for another 12 hours. This snack can also be stored in the freezer, after cutting it into several parts.

Recipe 2: Mackerel roll with cucumbers and eggs

An original appetizer for a festive celebration. In addition to fish, you will need eggs, pickled cucumbers and carrots.

Required ingredients:

  • Three mackerel;
  • Carrot;
  • Several eggs;
  • Pickled cucumbers;
  • A pack of gelatin.

Cooking method:

First, let's prepare the mackerel: take the fish out to defrost, gut it, remove the films, cut off the heads, tails and fins, and rinse thoroughly. We check that there is not a single bone left. Hard boil 3-4 eggs, also boil a couple of carrots. Grate the cooled eggs and carrots on a coarse grater. Cut the cucumbers into strips. Spread the cling film and place the fish fillet, meat side up. Season generously and add salt. Sprinkle mackerel with gelatin powder. Distribute eggs, carrots and cucumbers on top. We roll the mackerel into a tight roll and secure the film properly. Boil water in a saucepan, add some salt and place the roll in it. Cook for 40 minutes. Then we take it out, put it on a cutting board and place the press on top. Leave until completely cool.

Recipe 3: Tsarsky mackerel roll

The name of this fish appetizer fully justifies itself, because in addition to mackerel, it includes shrimp, cheese and olives. For a more pronounced taste and aroma, you can add sweet bell pepper. This mackerel roll will be a worthy decoration for the New Year's table.

Required ingredients:

  • Hard cheese;
  • 60 g shrimp;
  • Several olives;
  • Mackerel;
  • Half a red and green bell pepper;
  • Salt;
  • Pepper;
  • Lemon juice;
  • Capers.

Cooking method:

Prepare the filling: grate the cheese coarsely, cut the peppers into small cubes. Throw in halves of olives and chopped capers. Mix everything.

Let's take care of the fish: gut it, remove the film, cut off the tail, head and fins, and rinse it properly. We cut the dried carcass so that the fillet can be opened in the form of a book. Rub the meat with salt and seasonings, sprinkle with lemon juice. Place the filling on the fillet and place the peeled shrimp on top. Roll the mackerel into a roll and wrap it with strong thread. Wrap in foil and place in the oven for one hour. Serve the roll chilled, cut into portions.

Recipe 4: Mackerel roll with mushrooms

Mackerel goes well with any mushrooms (especially champignons). The recipe suggests preparing a spicy mackerel roll stuffed with champignons and processed cheese. The cheese adds a delicate creamy taste, and a little garlic adds a slight spice.

Required ingredients:

  • Three or four mackerel;
  • ¼ kg of champignons;
  • A bunch of fresh parsley;
  • Processed cheese;
  • Garlic;
  • Salt;
  • Pepper.

Cooking method:

First, prepare the fish: take it out of the refrigerator to defrost, cut it, gut it and cut off the heads, tails and fins. We wash the carcasses and cut them into two halves. Make the filling: wash the mushrooms, chop them, and set them to fry. Add salt, pepper, and fry until the liquid evaporates. Transfer to a plate and leave to cool. Grind the pre-chilled cheese on a grater, add it to the mushrooms, and add a few cloves of garlic passed through a press and finely chopped parsley. Mix all filling ingredients thoroughly.

Place one fillet meat side up, lightly beat it, add salt and season with spices. Spread the filling and cover with the second fillet. Roll up a tight roll and secure with toothpicks. Grease with olive oil on all sides and place in a baking dish. Bake for 20-25 minutes. Can be served either warm or cold. When serving on the festive table, cut the mackerel roll into portions and decorate with sprigs of fresh herbs.

Recipe 5: Mackerel roll with red fish

A delicious appetizer for the holiday table! Any red fish is suitable for it: salmon, trout, chum salmon, etc. We also need gelatin, sesame seeds and a mixture of fish spices. It is best to prepare this mackerel roll in a slow cooker.

Required ingredients:

  • Any red fish;
  • Two mackerel;
  • Sesame grains;
  • Spice mixture for fish;
  • Gelatin;
  • Salt.

Cooking method:

We gut the mackerel, remove the films with bones, cut off the head and tail, and wash the carcasses. Cut the red fish fillet into strips. Spread cling film and lay out one unfolded fillet. Sprinkle the meat with powdered gelatin, sesame seeds, season with spices and salt. We distribute strips of red fish on top. Season a little with spices and sprinkle with gelatin again. We do the same with the second fillet. We wrap the rolls tightly and secure the film tightly. Pour water into the multicooker, place the rolls there, and set the “baking” mode for forty minutes. After cooking is complete, take out the rolls, carefully remove the film, and leave to cool. Cut into portions or serve with toast spread with butter.

  • The mackerel roll does not have to be wrapped in film or foil. You can simply twist it, secure it with toothpicks and bake it in a mold in the oven;
  • before adding the filling, sprinkle the fillet with dry gelatin;
  • The rolls in cling film are wrapped with thick threads so that the “structure” does not fall apart during the cooking process.

Mackerel is a fish that cannot be spoiled. It is delicious in any form: fried, steamed, baked, stuffed. And on the table it always looks beautiful, appetizing, and festive.

Mackerel roll with gelatin is a light, simple dish that has the most delicate taste and elegant appearance. Vegetables for filling and spices can be adjusted to suit your taste.

Prepare all the necessary ingredients.

Peel the carrots and grate on a coarse grater.

Cut the peeled and washed onion into thin half rings. Pour vegetable oil into the frying pan and heat for 1-2 minutes. Add vegetables. Stirring, fry until soft. It will take no more than 3 minutes. Add salt and spices to taste. Place the sautéed vegetables in a bowl and work on the fish.

Cut off the head, tail, remove the entrails. Wipe the inside thoroughly, paying special attention to the black film.

To pull out the spinal bone - to do this, use the tip of a knife to cut near the bone itself along its entire length. This must be done carefully so as not to tear the skin on the back of the fish. Carefully remove all bones.

Place two mackerel overlapping on cling film. Salt to taste, season with spices.

Place the filling, spreading it evenly over the entire surface. Sprinkle with gelatin.

Carefully roll the fish with the filling into a tight roll.

Make another 3-4 layers of cling film and place the mackerel roll with gelatin in a pan.

Pour water and put on fire. After boiling, continue cooking for 20 minutes.

Once cooking is complete, carefully remove the roll onto a plate and leave in a cool place until it cools completely.

The film can be removed immediately, it can be removed as needed, or it can be cut along with it. It comes off the roll easily and keeps the fish from chapping.

A very tasty, tender, aromatic mackerel roll with gelatin, thinly slice and serve.

Bon appetit. Cook with love.


Calories: Not specified
Cooking time: Not indicated


Mackerel is a relatively inexpensive fish, healthy and very tasty. Usually, for hot dishes, this fatty fish is baked in the oven, stuffed with vegetables, or cutlets are made from it, stewed in some sauce, and among cold appetizers, smoked and salted mackerel is beyond competition. Today we will share with you a photo recipe for mackerel rolls with vegetables in the oven.

This dish can be prepared as a hot dish for the holiday table. Essentially, it’s the same stuffed fish, only rolled into a roll. Very unusual, festive, tasty and not too high in calories. In terms of complexity, this dish can be considered simple, although you will have to tinker a little, freeing the fish from the ridge and bones. But mackerel is not a bony fish, there are no small bones in it, and large rib bones are easily separated along with the ridge. To muffle the specific fishy smell, after cutting, mackerel meat should be seasoned with spices and sprinkled with lemon juice. It is also better to serve fish with lemon wedges.

Ingredients:
- large mackerel – 1 piece (600-700 g);
- large carrots – 1 piece;
- onions – 2 small;
- firm tomatoes – 2-3 pcs;
- vegetable oil – 1.5-2 tbsp. l.;
- salt - to taste;
- ground black pepper – 0.5 tsp. (taste);
- lemon juice for fish – 1 tsp;
- fresh herbs, vegetables, lemon - for serving.

Recipe with photos step by step:




So, let's start cooking. Let's prepare the mackerel. Remove the head, tail and all fins. Let's make a long cut on the belly and gut the fish. Wash the mackerel inside and out. Cut with a knife to the ridge from the belly side, separate the meat from the bones on one side. If they are difficult to separate, we help ourselves with a knife. Then do the same with the other and remove the ridge along with the large bones. Let's choose small ones, they come out easily. Wash the prepared carcass again and dry it with a towel or napkins.





Season the mackerel with ground black pepper. Let's add some salt. Sprinkle with lemon juice. Let's leave it to marinate. Let's turn on the oven, preheat it to 180 degrees, and let's start filling.





It is better to grate the carrots on a Korean grater so that they do not fall out of the roll when stuffing. But don’t make the strips very long.





Chop the onion coarsely - into half rings or feathers according to the height of the onion.







We do not peel the tomatoes, cut them into cubes or thin slices.





Heat the oil. Add the carrots and simmer for a couple of minutes until the carrots absorb the oil. Add the onion, simmer for a few more minutes until the onion is soft.





Pour in the tomatoes. Simmer until the tomatoes release their juice and become soft. The juice must be evaporated, otherwise the filling will turn out liquid and will leak out. Salt and pepper the prepared vegetables to taste. You don't have to add any spices, but you can add your favorites.





Place the vegetable filling on the wide edge of the mackerel, the one closest to the head of the fish. Distribute evenly so that there is filling on the edges too.







Roll the fish into a roll, not very tightly. We secure with toothpicks, sticking them deep and at an angle, otherwise the fish will unfold during baking. If the filling spills out around the edges, it’s okay, fill the roll on each side and press the filling down more tightly.





It is more convenient to bake a mackerel roll in a deep bowl that can withstand the oven temperature. To prevent the fish from burning, the pan should be covered with baking paper. Place the roll in the mold, put it in a hot oven and bake at 180-200 degrees for 20-25 minutes. While baking, keep an eye on the fish; if it is browned on top, cover it with foil.





We remove the finished mackerel from the toothpicks and place it on a rectangular dish. Garnish with herbs, lemon slices and serve hot. It is better to cut the roll into pieces before serving, unless you intend to serve the fish in any other way. You can prepare the same dish in portions using small mackerel, reducing the baking time to 20 minutes.
If you are already tired of mackerel dishes, you can cook