Mackerel – a lovely oily fish, is healthy, nutritious, pleasant because of its rich taste. She's a respected professional and home cooks, has a great rich flavor. She looks amazing on the plate and is an excellent source stimulating the brain omega-3 fatty acids. With proper preparation and flavor combinations with spices is a real pleasure for the most demanding gourmet. And recipes for mackerel are simple in execution – cope, even not very experienced mistress. Well, you already prepared? Then begin!
But in the early – a few words about the product. Mackerel is quite perishable, that, for example, in the nineteenth century, when there were no modern freezers, do not allow to preserve the product for a long time. Ideally it should be eaten on the day of capture, unless she was frozen or pickled. Among the frozen carcasses, choose firm, almost hard fish with muddy eyes and a brilliant body. Then we can be reasonably sure that you buy what you need, and any recipe for mackerel can be properly implemented. Frozen carcasses should be thawed naturally. That is, without the participation of hot water and a microwave oven. Just put the fish in a container and leave it on the kitchen table – it can thaw by itself after some time.
Mackerel Recipes at home are easy and diverse. This fish can be cooked in different ways, although the most common are: baking in the oven, BBQ, grill and frying pan. You can still couple to cook (for example, using a steamer or slow cooker). And this Queen of the seas great in pies, rolls, rolls, cupcakes, hamburgers. Mackerel also looks raw as a tartare – just be sure to buy the freshest fish caught on the day of cooking this authentic meal. Many people buy smoked mackerel, appreciating the intensity of her taste. It is perfect for layered salads or for cooking great fish pate.
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Whole mackerel is ideal for baking, frying or barbecue and can be Packed with vegetables, lemon wedges, olives. These recipes mackerel takes a little more time than cooking a fillet from this fish – an average of about half an hour in the oven (180-200 degrees Celsius). But they usually are not too complicated – so it's worth a try. And cooking a mackerel recipe in the oven in foil (see photo below) is at all a short time: 10-15 minutes.
Probably the easiest way to cook filisko – quickly fry in a pan in vegetable oil. But barbecue – it is just a fantastic way to make mackerel recipe – the high temperature makes the skin very crispy and the meat comes in the shortest possible time. And its strong aroma supports a variety of ingredients: herbs, vegetables, citrus, spices.
Mackerel has a clean, strong taste, more pronounced than some other marine and pelagic fish, so it often balances spicy, mild aromas, such as spices and herbs. Similarly good effect and well-chosen citrus ingredients such as lemon and lime. Lemon sherbet and fruits, such as, for example, gooseberry, kiwi fruit – these aromas and flavors help to accentuate the freshness of the fish and to set off its fat.
The recipe of a delicious mackerel can be appropriate of spice such as chilli, horseradish and capers. For a more avant-garde set combinations to try to cook delicacy: fresh fillet with white chocolate, beetroot and horseradish-strange but brilliant combination. Avoid oil and heavy sauces, because they usually do not emphasize, and “kill” the fish.
For him, we will need the following ingredients: three or four carcasses frozen mackerel (as this product to get the easiest, will have it in mind in the first place), a couple of tomatoes of medium size, a little butter, lemon, salt and pepper mix – according to individual preferences. Fresh herbs-for decoration and aroma of the meals.
That's prepared mackerel in foil recipe (photo meals see below). This dish can be served directly in the “envelopes”, expanding them a little at the top. Or-to move the product on a serving dish with the juices formed during cooking, tomatoes and lemon wedges.
This appetizer from the nutritional fatty acids omega 3 – healthy, tasty option for a quick lunch in the middle of the working week. As mackerel fillets and whole fish will be crispy and cook quickly in the oven. If you are using one piece, make sure it is cleaned and gutted before you cook. But before cooking thoroughly, you can soak the flesh in the marinade.
Another simple recipe for mackerel in the oven – with potatoes and spices. And to implement it in terms of meals we will need: a couple of cloves of garlic, peeled; a pinch of dried paprika; half tsp of salt (preferably sea), or more to taste; oil of olives “virgin”; eight medium fillet; a kilo of potatoes, a few onions, peeled and thinly sliced. For making sauce take: a whisper of saffron, a little white vinegar (or dry wine); some Dijon mustard; a few tablespoons of olive oil; sea salt with freshly ground pepper.
Do Not forget about it. A whisper of saffron combine in the tank with white vinegar (wine), a teaspoon of Dijon mustard, a third of a Cup of olive oil, sea salt on the tip of a knife and so many same amount of freshly ground black pepper, put into blender and bring to a homogeneous condition, thoroughly mixed. Now the resulting sauce can be used to season baked mackerel cooked with potatoes. In principle, you can use any other sauce suitable for the second fish. So, there is a place to show their culinary imagination.
For cooking mackerel recipe with cheese we need: 150-200 grams of grated firm cheese (very tasty with Parmesan), half a lemon (zest along with the juice), a Cup of fresh parsley (chopped very fine), crumbled or crushed with a special instrument garlic-2-3 cloves, a pinch of dry pepper, a littlebutter, pounds mackerel fillets (best to take it, but you can use the carcass – then the ridge have been removed, small bones removed).
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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