Mackerel roll with gelatin and egg with carrots and cucumber. Mackerel roll - the best recipes

Step-by-step recipe with photos and videos

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.

Our housewives are accustomed to serving exquisite delicacies to the festive table. We often prepare cold appetizers from expensive varieties of fish, undeservedly forgetting about affordable mackerel. A mackerel roll baked in the oven turns out very tasty and aromatic. This appetizer will decorate the festive table and will please all guests.

A simple dish with exquisite taste

How to cook mackerel roll? There are two main ways: by boiling or baking the fish in the oven. Let's consider all the options.

Traditionally, housewives are accustomed to preparing mackerel rolls with eggs and carrots. This filling can be supplemented with seafood, mushrooms or pickled cucumbers. Each time you will savor a new dish.

To make the roll elastic, solid and aesthetically pleasing, you will need a thickener. Let's prepare a mackerel roll with gelatin. Our recipe will demonstrate the entire culinary process step by step, which will help even inexperienced housewives cope with this task.

Compound:

• 3 pcs. chilled or frozen mackerel;
• 3 pcs. chicken eggs;
• 2 carrots;
• 30 g edible gelatin;
• 150 g hard cheese;
• a mixture of peppers and salt to taste;
• 100 g pickled cucumbers.

Preparation:

1. Pre-defrost the mackerel in a natural way.
   
2. Cut off the head, tail and fins.
3. We cut the fish carcass along the belly and clean out the insides.
   
4. Now we need to carefully remove the ridge and all the small bones.


5. Place the fillets overlapping slightly and cover with food-safe film.


6. Spread several layers of food grade film on a horizontal surface.
7. Place the chopped fish fillet on top.
8. Season it to taste with salt, a mixture of peppers and sprinkle with gelatin.
   
9. Boil chicken eggs hard, cool and peel them.



10. Cut the pickled cucumbers into two parts. If the cucumbers are large, then chop them into slices.
11. Grind the carrots and boiled eggs on a grater.
12. Mix all the ingredients for the filling, add salt and spread in an even layer on the fish fillet.
    
13. Place slices of pickled cucumbers on top.
    


14. Place a pan of water on the stove and bring it to a boil.
15. Place the roll in boiling water and cook for about 40-60 minutes until fully cooked.
16. Place the finished roll on a plate and place a press on top.
17. When the mackerel roll has cooled completely, put it in the refrigerator for several hours.
18. Remove the film and cut the roll into portions.

On a note! We wrap the roll on top with several more layers of food film so that it does not fall apart during cooking.

Creating a new culinary masterpiece

If you want to serve your holiday table in style, prepare a mackerel roll with vegetables. You need to bake it in the oven. You can use other vegetables to your taste as a filling.

Compound:

• 2 pcs. fresh frozen mackerel;
• 100 g shrimp;
• 2 pcs. bell peppers;
• 100 g hard cheese;
• 15-20 pcs. olives;
• 1-2 pcs. pickled cucumbers;
• salt and pepper mixture to taste;
• ½ lemon.

On a note! To make the appetizer bright and beautiful, take sweet peppers in yellow, red and green.

Preparation:

Fishy delight

Another option for a holiday appetizer is a pink salmon and mackerel roll in the oven. The combination of two types of fish, herbs and spices will make an indelible gastronomic impression on you. The taste of such a roll will conquer the stomachs and hearts of gourmets from the first bite.

Compound:

• 0.5 kg pink salmon fillet;
• 0.3 kg mackerel fillet;
• 2-3 pcs. garlic cloves;
• 1 sachet of mixture for preparing aspic;
• 50 ml filtered water.

Preparation:

1. Let's prepare the fish fillet.
2. If you have whole carcasses, then you need to first cut them, clean them and lightly beat them.
3. Place the pink salmon fillet on the table, skin side down.
4. Sprinkle the pink salmon fillet with salt, spices and the mixture for preparing the aspic.
5. Squeeze the garlic cloves through a press on top.
6. Cut the mackerel fillet into small pieces and place on top of the pink salmon.
7. Season the fish with chopped garlic, salt and spices.
8. Carefully wrap the roll and place it in a cardboard packaging for juice or other product.
9. Pour water into the bag.
10. Now we wrap the bag with foil, preferably in several layers, and put the roll in the oven.
11. Bake for about one hour at a temperature of 230-250°.
12. When the roll has cooled, put it in the refrigerator overnight.
13. Then carefully cut the packaging and serve the roll to the table.

Fish roll with mushroom filling

Are you used to constantly surprising others with your culinary skills? Prepare a fragrant and incredibly tasty fish roll with mushroom filling.

Compound:

• 3 pcs. fresh frozen or chilled mackerel;
• 2-3 pcs. garlic cloves;
• parsley and dill – 30 g;
• fresh champignons – 0.4 kg;
• salt and pepper mixture to taste;
• 1-2 pcs. processed cheeses.

Preparation:

1. As described in previous recipes, prepare the mackerel carcasses.
2. Place the fillet on a horizontal surface, overlapping.
3. Wash fresh champignons thoroughly, dry and cut into small pieces.
4. Fry the champignons in refined sunflower oil until fully cooked.
5. Chop the greens and grate the cheese.
6. Pass the garlic cloves through a press.
7. Mix all ingredients until smooth.
8. Spread the filling onto the fish fillet.
9. We wrap the roll and secure it with skewers or toothpicks.
10. Lubricate the fish with refined sunflower oil on top.
11. Place the fish rolls on a baking sheet and place in the oven for 40 minutes.
12. When the roll is ready, take it out of the oven and serve. This roll does not lose its taste even when cold.

Mackerel roll is an unusual and tasty appetizer that will surely appeal to even those who don’t really like this fish.

Classic simple mackerel roll with spices

A good recipe that doesn't require many ingredients. Suitable for any occasion.

Required Products:

• four pieces of mackerel fillet;
• ground black pepper, salt, nutmeg - to taste;
• spoon of salt.

Cooking process:

1. We wash the fillet well, dry it with paper napkins and sprinkle with a mixture of seasonings along with chopped garlic.
2. Now carefully roll everything into a tight roll, wrap it tightly with cling film or parchment and put it in the cold for about 5 hours, then put it in the freezer for another day.

With egg and carrots

The mackerel roll with egg and carrots is simply amazing.

Required Products:

• two eggs;
• about 20 grams of gelatin;
• mackerel fillet;
• two carrots;
• spices to your taste.

Cooking process:

1. Let's start preparing this mackerel roll with gelatin with fish. If you have a carcass, then you need to cut it, if it’s a fillet, then rinse it and dry it a little.
2. Then pour the specified amount of gelatin directly onto it, add salt and other seasonings as desired.
3. Boil the eggs and carrots until tender, usually about 10 minutes after the water starts boiling.
4. Grate the finished carrots and place them on one half of the fillet; eggs, cut into pieces, will go on top.
5. Cover everything with a second piece of fish, wrap it with cling film, and then with thread. You can make several punctures with a toothpick.
6. Cook the resulting mixture for 20 minutes, cool slightly and put it in the refrigerator for several hours.

Mackerel roll baked in the oven

According to this recipe, the dish comes out not only with a special taste, but also beautifully decorated.

Required Products:

• several pieces of mackerel fillet;
• onion and carrot;
• 100 grams of cheese;
• 50 milliliters of oil;
• two cloves of garlic;
• seasonings to taste.

Cooking process:

1. Pour oil into a well-heated frying pan and heat the pre-chopped onion until golden brown. Then add grated carrots and fry until soft.
2. After this, remove the pan and add finely grated cheese to the vegetables, stir until it melts, add seasonings to taste.
3. Cut the fillet into strips, put a little filling on half of them, cover with the other part and pin with a toothpick so that it does not fall apart.
4. So we lay out all the rolls and cook in the oven at 170 degrees for about 30 minutes.

With cucumbers and eggs

Some people call this roll “table” - it just begs to be served on the holiday table.

Required Products:

• three eggs;
• two pickled cucumbers;
• a pack of gelatin;
• seasonings as desired;
• four pieces of fillet;
• two carrots.

Cooking process:

1. Sprinkle the washed and dried fillet with the selected spices and gelatin.
2. Cook carrots and eggs until cooked and peel. We cut the eggs in half, grate the carrots, place them on top of the fish on top of the spices, then pieces of eggs and sliced ​​cucumber.
3. We cover all this with another part of the fillet, wrap it tightly with film, cook for about 30 minutes, and then put it in the refrigerator overnight, preferably with something, pressing the dish down.

Royal roll with shrimps

One fish is good, but two is even better. Try the combination of two seafood in this dish.

Required Products:

• about 70 grams of shrimp;
• 100 grams of cheese;
• four mackerel fillets;
• seasonings to your taste;
• half a sweet pepper and the same amount of pickled cucumber;
• 10 olives.

Cooking process:

1. We wash the fish, cover it with spices and proceed to preparing the filling.
2. Mix olives with finely chopped pepper, chopped cucumber and add grated cheese.
3. We put what we got into pieces of fillet, and on top – already boiled shrimp.
4. We roll the roll, tie it with threads, wrap it in foil and cook for an hour in an oven preheated to 200 degrees. Can be refrigerated before serving or eaten immediately.

Method of cooking in the freezer

Mackerel roll in the freezer is a very simple recipe to prepare, and a lot of pleasure.

Required Products:

• salt and pepper to your taste;
• two bay leaves;
• two mackerel fillets.

Cooking process:

1. Cut the fillet lengthwise on one side, rinse, rub in spices and add bay leaf, torn into pieces.
2. We carefully tie it with thread, wrap it in paper, put it in the refrigerator for a day, and then in the freezer. After this time, the fish is ready to eat.

With mushrooms

An excellent recipe that combines fish and mushrooms well.

Required Products:

• 100 grams of mushrooms;
• spices to your taste;
• 50 grams of cheese;
• bulb;
• one mackerel fillet.

Cooking process:

1. Chop the onions and mushrooms into small pieces using any method. First, fry the onion a little in a frying pan, then add the mushrooms to it and cook until golden brown.
2. We wash the fish, remove all excess, dry it, cover it with the selected spices, best of all, salt and black pepper.
3. Place a layer of mushroom and onion filling on top.
4. We form a roll, secure with thread or a toothpick and keep for about 15 minutes at 200 degrees in the oven.

With garlic butter

The dish turns out to be spicy, with a very interesting taste.

Required Products:

• greens as desired;
• two cloves of garlic;
• 50 grams of butter;
• two mackerel carcasses.

Cooking process:

1. We cut the carcasses lengthwise, remove all the entrails, rib bones, and cut off the head and tail. Wash and dry with napkins.
2. Finely chop the selected greens; green onions and dill are best. Squeeze out the garlic and mix it all with softened butter.
3. We spread cling film, place pieces of fillet on it, skin side down, and spread the prepared filling of butter and garlic on them.
4. We cover the top with another part of the carcass, so that it turns out to be a book. Wrap it in film as tightly as possible and put it in the refrigerator for an hour, and then put it in the freezer and keep it there until serving.

If you are planning a menu for your next holiday table, then think about this appetizer. A huge plus is that the mackerel roll can be prepared in advance. It cooks quickly, and the only difficulty is removing the bones from the fish. But this seems very labor-intensive only at first glance: mackerel is a fatty fish, and the backbone and ribs are easily separated from the fillet. You don't even need to put in extra effort.

If you wish, you can choose many options for minced meat for mackerel roll. One of the win-win options is carrots and onions, pre-fried in vegetable oil.

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

Products:

Preparation. Thaw the mackerel, cut off the head, remove the entrails and thoroughly wash all the blackness from the belly, otherwise the dish may turn out bitter.

Now you need to remove the bones. This is very convenient to do by extending the cut from the belly side along the main bone all the way to the tail, then, using your hands to pry up the ridge, separate it from the fish along with the rib bones. It may seem difficult at first, but you will understand everything in the process. Thus, the mackerel opens up like a book and the fish fillets are quite large in area. They need to be seasoned with salt and pepper.

For the filling, first fry the grated carrots in sunflower oil until soft, and then add the chopped onions and fry everything together.

The fish fillet still has small bones along the back, where there are 2 fins: one near the tail, and the other above the abdomen. At this stage, you only need to remove the one near the tail. If you try to cut them both out at once, the fillet will simply fall apart into two parts (we will remove the second fin from the finished roll, since when folded it will end up on top). So, cut out the tail fin and spread the filling evenly over the surface of the fillet.

Roll the fillet into a tight roll, starting from the tail end and place on foil. Do the same with the second fillet.

Wrap the rolls in foil like candy. Place in a heat-resistant form and place in the oven for 25 minutes, no more.

Don't even try to unwrap and cut the rolls while they're hot, they'll just fall apart. You need to let them cool completely and only then unwrap them, remove the fin with seeds, which was mentioned above (this is very easy to do) and cut into pieces.

It is best served with lemon, but in this case the lemon is not just a decoration, but an addition to the dish: after all, mackerel and lemon go well together.

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

In the design of the master class, the author's photos of Elena Selyun were used. Copying is prohibited!

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. In essence, this is 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