Mackerel recipe marinated in a jar with onions. Mackerel with vegetables in jars in the oven

Those who love fish and are not averse to trying a new recipe will find some unusual ideas in our article. Mackerel cooked in a jar can be an excellent dish for everyday and festive menus. There are many cooking methods: you can salt or marinate fish, you can make homemade canned food. The choice is yours!

Fish preparation

So that the mackerel in the jar does not have an unpleasant odor, thoroughly rinse fresh carcasses, clean the abdominal cavity from internal organs and films. It is better to cut off the heads immediately, they are inedible.

This fish has no scales. And the bones can not be removed so that the pieces do not fall apart during cooking.

On average, one fish weighs about 350 grams, usually 3 carcasses per kilogram. This will help you calculate the amount of ingredients if you are unable to weigh your fish at home.

Salty fish

According to the following recipe, you can cook spicy salted mackerel in a jar. The first step is to prepare the brine. Boil 500 ml of water by adding 2 tbsp. l. salt and the same amount of sugar. Make sure that there is no sediment left, all components must dissolve. Let the brine cool down by adding 1 tsp to it. mustard seeds, a few peas of multi-colored aromatic pepper, bay leaf.

Cut 2 peeled carcasses into large pieces. Lay in a jar in layers, alternating with chopped onion rings. Pour brine at room temperature, leave in a cool place for 12 hours.

Analogue of smoked mackerel

This fish tastes and looks like an expensive delicacy. The whole secret of the recipe is in the onion peel decoction used to make the marinade. The more you manage to accumulate it, the better. For the indicated amount of products, at least one large handful is needed.

Put the husk to boil in a liter of water. Immediately add 1 tablespoon tea leaves (optional with bergamot), bay leaf, cloves and peppercorns to taste. Strain the finished broth until all the sediment is removed.

We begin the process of marinating mackerel in a jar. If the volume of dishes allows, you can harvest whole carcasses with heads. However, this is optional.

Cut 2 carcasses into pieces of the same thickness. Pack tighter in the jar. Pour warm brine, cork, put in the refrigerator. It is believed that such fish can be stored for 5 days, but many of those who have tried the recipe claim that this delicious snack is eaten much faster.

Mackerel in Korean

Nutritionists advise not to get involved in such products. But why not treat yourself to a fragrant fish on a holiday?

The jar is perfect for potato side dishes, boiled rice, baked in foil or grilled vegetables. And as a snack for strong alcohol, it is just perfect.

This recipe is especially good for the summer, because with young carrots and spicy onions it turns out much tastier. And if you wish, you can also add fresh cucumbers grated on a Korean grater to the dish.

Cut 2-3 carcasses lengthwise, remove the bones. The skin does not need to be removed, it will turn out soft. Cut the fish into strips.

Chop 2 onions into half rings or straws, grate 2 medium carrots.

Mix 1 tsp. salt, 1 tbsp. l. sugar, a pinch of pepper, 2-3 chopped garlic cloves and 50 ml of vinegar with three tbsp. l. sunflower oil (can be homemade). Add a small amount of water - about half a glass. For taste, you can add cloves, cumin, soy sauce, a mixture of oriental spices. Mix all the ingredients in a bowl and place tightly in a jar. After a day, the mackerel in the jar will marinate enough and it can be served at the table.

Recipe for the oven: homemade preserves

This cooking method will require more time, but the result will appeal to everyone who loves fish.

Rinse 3 carcasses of oily mackerel, cut fillets from the spines. Cut each layer into 3-4 pieces.

Mix in a dry bowl 1 tsp. salt and 0.5 tsp. Sahara. Rub the fish with the mixture and pour over the lemon juice. Leave to marinate for about a quarter of an hour.

Chop 3 carrots and 3 onions in any way. Place 2-3 bay leaves on the bottom of a 1.5 liter jar, pour a layer of vegetables on top. Lay the fish in layers interspersed with carrots and onions. Top with 3 tbsp. l. sunflower oil.

Please note: This mackerel in a jar recipe does not contain water. The fish is cooked in its own juice.

Put the jar in a cold oven, cover with a metal lid without an elastic band, turn on a small fire. Watch the temperature - it should not exceed 200 o C. The food will be cooked for about an hour.

Carefully remove the jar, let cool slightly. Mackerel can be served both cold and hot.

A delightful recipe for both beginners and self-confident cooks. The fish is baked without adding water in its own juice, it is good both hot and cold. Minimum preparation time is required.

• 2 mackerels, fresh or frozen
• 1 carrot
• 1 head of onion,
• 2 tablespoons of vegetable oil,
• Bay leaf,
• allspice peas, black or a mixture of peppers works well,
• 1 bell pepper, optional
• salt.

You will also need a liter glass jar (half a liter is enough for 1 mackerel) and some foil.

Recipe

1. My mackerel, remove the head, entrails and fins.
2. We cut the fish into portioned pieces about two centimeters thick. If cut thinner, pieces may break when serving.
3. Salt the mackerel, if desired, sprinkle a little lemon juice.
4. We clean vegetables.
5. We cut the onion into cubes.
6. Carrots and bell peppers - thin sticks. However, the shape of the cut can be arbitrary - someone likes carrots chopped on a coarse grater - and nothing else.
7. Put the bay leaf and pepper on the bottom of the jar.
8. Next, a few pieces of mackerel.
9. Above is a layer of vegetables. They also need a little salt.
10. Alternate layers until the ingredients run out.
11. The last layer is vegetables.
12. Pour vegetable oil into a jar.
13. Wrap the neck tightly with foil to prevent air from escaping.
14. We put the mackerel in a cold oven. This is important because the jar can burst in a hot oven.
15. Cook for 50 minutes at 190 degrees.

If time permits, leave it in the oven for another twenty minutes so that the dish “reaches”, as they say.

Oven-baked mackerel in a jar is somewhat reminiscent of canned food. In a fairly short stewing time, the bones, of course, do not soften to decay, but the “canning” flavor is clearly present.

Important warning - scrupulously check the integrity of the glass container. Cracked, chipped, discard and do not test for fire resistance. Such a jar runs the risk of bursting at any time: both when heated in the oven, and when you take out the finished fish. By the way, it is safer to put mackerel in a jar in a cold oven, then turn on the heat and gradually heat up the glass.

It is better not to tamp, but to lay vegetables and mackerel in a jar in spacious layers. Let there be free space on top, but all the pieces will sink, partially covered with the released juice and completely steamed - those sticking out through the neck will dry out, or even char. To get closer to the maximum dietary processing, we load the entire cut at once. If you want saturation, more flavor, pre-fry the onions with carrots, season with tomato or other expressive sauce, throw in additional spices.

Cooking time: 60 minutes / Number of servings: 2-3

Ingredients

• mackerel - 600 g
• onion - 2 pcs.
• carrots - 1 pc.
• vegetable oil - 20 ml
• lemon juice (or white vinegar) - 20 ml
• bay leaf, salt, hot pepper - to taste
• greenery

How to cook mackerel in a jar

Onions and carrots can be chopped in different ways, but too large cubes, bars or mugs of root vegetables in 40-60 minutes of baking will not have time to thoroughly stew with a small amount of moisture. Therefore, it is optimal to take a grater and grate carrots with standard shavings, it is easier with onions, chop arbitrarily, for example, in half rings. If there are a lot of vegetables, then another side dish for fish is especially not needed.

We gut a fresh fish carcass, cut off the head, fins, remove the insides along with the black film of the abdominal cavity. Rinse with cold water and dry with paper. Thaw frozen mackerel on the shelf of the refrigerator, slowly. Then the density of the meat will be preserved.

We chop the clean workpiece in large pieces, sprinkle with salt and ground black pepper - mix. If you want, use seasoning mixes for fish dishes purchased or compiled and ground yourself.

Sprinkle with lemon juice or white vinegar, pour in any lean refined oil - stir again. When planning to cook dinner, leave the semi-finished product for pickling on the shelf of the refrigerator, warm it up at room temperature for about half an hour closer to serving and simmer in the oven for another hour.

At the bottom of a jar that has undergone a thorough inspection, we put branches of dill or other herbs, omit some of the vegetables. Periodically add bay leaf and, if desired, hot peppercorns.

Then - fish. And so layer by layer, fish - vegetables - bay leaf with pepper. Let me remind you, we do not press, we lay freely. For those who have not found a suitable and, most importantly, a whole container, I advise you to fill a ceramic pot or a heat-resistant form in a similar way.

We cover the jar with a sheet of foil or baking paper, install a tray from below in case of leaks overboard - put the mackerel in the jar in the oven (cold!), Turn on the temperature at around 170 degrees. We hold from 40 to 60 minutes. After 15 minutes, the liquid will stand out, boil. Perhaps the liquid will cover only part of the fish with vegetables, do not worry, all the pieces of mackerel will be passed through the heat-steam up and down. If you need a large amount of gravy, put in a jar, pour in more oil and / or add drinking water as well.

Having cooled a little, we bring the mackerel in a jar to the table - carefully hook it up and put the pieces of fish with vegetables on a plate. Decorate with fresh herbs, bon appetit.

In a jar in the oven - it's very tasty. Without exaggeration, a dish that will conquer everyone. Don't ask why at the bank. Well, I don’t know, I found such a recipe on the Internet, it was indicated there to cook in a jar. I tried to make such a fish in a cauldron, and you know that it turned out to be tastier in a jar. So I advise everyone to cook in a jar, you will not regret it for a single minute. This is delicious!

Ingredients:

For a liter jar:

• 2 mackerel medium;
• carrot;
• bulb;
• sunflower oil - 2 tablespoons;
• 4 things. peppercorns;
• 2 bay leaves;
• salt.

Mackerel in a jar in the oven. Step by step recipe

1. Prepare before cooking. If you have frozen mackerel, defrost it, remove the insides, cut off the fins, tail, head, and cut the mackerel into portions.
2. Cut the onion into cubes, peel the carrots and grate on a coarse grater.
3. Salt and pepper the fish. Put the fish in a jar. shifting it with vegetables.
4. Add peppercorns, bay leaf, fill the fish with sunflower oil.
5. Cover the jar with foil.
6. Put the jar on a baking sheet and send it to COLD. Then close the oven, heat up to 200°C and bake for 35-40 minutes.

This method of cooking mackerel is the easiest and most delicious. So that even a novice hostess or a young bachelor can handle it.

Dear friends, I am sharing with you a simple and delicious recipe from my family: mackerel with vegetables. It will not be difficult for you to cook it. What could be easier than putting vegetables and fish in a jar and sending everything to the oven. A minimum of body movement - and a juicy taste as a result. Baked mackerel in the oven with vegetables is not only delicious, but also very good for your health. Mackerel is rich in omega-3 acids, which are very beneficial for our health. Everyone knows perfectly well that fish is useful for absolutely everyone, and its fats are especially useful. Let's cook together today, this is a simple and healthy dish.

• two large carcasses of mackerel;
• two medium bulbs;
• one medium carrot;
• medium sweet pepper;

Spices:

• juice of half a lemon;
• a teaspoon of salt;
• half a teaspoon of sugar;
• 12 peas of fragrant black pepper;
• 5 bay leaves;
• oil (refined sunflower or olive) - 3 tablespoons.

We also need a liter jar and a tin lid for it.

1. Let's start with mackerel. Defrost it in the fridge compartment. Then wash with cold running water, remove all the insides and wipe off excess moisture. Transfer the fish to a cutting surface. Now you need to separate the fillet.
2. For this process, we need a thinning knife. It differs in that it has a long, thin blade that does an excellent job with the tender fillet of any fish. If you do not have such a knife, use a knife that is as sharp and comfortable as possible for you.
3. Put the fish on the board. We make an incision slightly below the head, near the fin, turn the blade of the knife towards the tail and pressing it against the ridge, carefully cut off the fillet. We repeat the same on the reverse side.
4. When we have separated the fillets from our two mackerels, we will proceed to remove the bones. Here you need to be careful and not rush. First we cut out the central bones, and then the intercostal ones. (You can see how to do this in the video below the recipe). Don't worry too much if it doesn't work the first time.
5. The fish will be in the oven for a sufficient amount of time, and if you even missed small bones somewhere, they will be almost imperceptible.
6. Now cut the fish into pieces and put in a deep bowl. Salt the mackerel, add sugar and lemon juice. I recommend squeezing the juice by hand through a small sieve directly onto the fish. Then gently mix everything and give a little time to marinate.
7. Once I read that in fish, in addition to meat, bones are also very useful. The Japanese, for example, use ground fish bone powder to strengthen their skeletal system. Therefore, if you come across a couple of bones, they will not hurt you.
8. Now we cut our vegetables. Cut the onion into half rings, carrots and peppers into strips. We divide the vegetables into separate piles - then it will be convenient to put them in a jar in layers.
9. We take a clean and dry liter jar. At the bottom of the jar we throw the whole bay leaf, then half the chopped carrots, onions, sweet peppers and five peppercorns. Now we take, approximately, the fillet of one fish and distribute it, while slightly pressing everything to the bottom of the jar. After the mackerel, we repeat the layers of vegetables: again ending with peppercorns. Then lay out the remaining pieces of mackerel fillet and again, upstairs, lay out the vegetables in layers. Now take olive or sunflower oil and add it to the fish in the jar. We cover the jar with a tin lid, after removing the rubber seal from it.
10. Place the jar in a cold oven. As soon as the oven heats up to 180 * C and the contents boil, lower the temperature to 150 * C and leave the mackerel with vegetables to languish in the oven for one hour. After the specified time, do not remove the fish from the oven - let it cool down there.