Having tried mackerel roll with gelatin for the first time, I decided that preparing such a miracle was not for me, although I cannot complain about the lack of culinary experience. But neatly wrapped fish carcasses with a beautifully visible filling in the cut evoked respect for the skill of the hostess. The filling did not fall out, the roll itself did not fall apart, it was dense! It turned out that the whole secret is in gelatin crystals. As you get acquainted with the recipes for the snack, I will tell you about all the nuances of preparation, and you will easily cope with the task.
If you want to get the most delicious roll, choose fatty, large carcasses. Definitely with a wide back. Then you will truly enjoy this delicious snack. By the way, without gelatin you can make an equally tasty roll . If you don’t believe me, go to another page, there are many examples there.
I advise you not to defrost the mackerel carcass completely. Wait until it becomes soft, then it will be much easier to cut, and the insides will not stain the belly.
Mackerel roll with gelatin - step-by-step recipe
This roll is called royal. It is made from fresh mackerel and must be boiled. Somewhat troublesome, but the result will exceed all your expectations.
You will need:
- Fresh mackerel – 2 carcasses.
- Eggs – 2 pcs.
- Gelatin – 15 gr.
- Carrot.
- Bulb.
- Sunflower oil – 50 ml.
- Pickled (salted) cucumbers – 2-3 pcs.
- Pepper, garlic, salt.
Step by step recipe:
Boil the eggs in advance. When they have cooled, chop them into small cubes.
Chop the onion into cubes. Pour oil into a frying pan and heat it. Lay out the slices. Fry until the cubes become translucent.
Rub the carrots with coarse shavings. Transfer to the pan. Fry the vegetables until nicely browned. Then transfer to a plate to cool.
Tackle the mackerel. Cut off the head, tail and fins of the carcass.
Cut the belly and carefully remove the entrails. Do not forget to remove the black film lining the belly of the fish, it is bitter.
Make a cut on the carcass all the way to the tail.
Trim the meat along the spine throughout the fish - the fillet will separate easily. Run a knife along both sides of the main mackerel bone and open the carcass. Pull out the backbone and remove all the bones from the fillet.
There is another known method of cutting fish. The carcass is cut not along the belly, but along the ridge. Next, a long cut is made along the ridge, and then everything is as usual.
Place cling film on the board. Place two cut fillets. One fish should overlap the second one by about a centimeter so that the filling does not fall out when twisted.
Salt the fish, pepper, crush the garlic and coat the surface of the fillet with the paste.
Sprinkle half of the dry gelatin evenly over the entire area of the future roll. Next, distribute the fried vegetables. Make a smaller layer at the edges and place more in the center. And sprinkle with the remaining gelatin again.
Place a layer of chopped eggs.
Place cucumbers in a row on the edge of the structure.
Holding one edge of the fish with your hand, begin to wrap the roll.
Fold it, then wrap it in several layers of cling film - both lengthwise and crosswise. Roll very tightly.
To secure the fastening, tie the roll with twine. Place in a saucepan with boiling water. Cook at a gentle simmer for 30 minutes with the lid closed. Somewhere in the middle of cooking, turn the workpiece over to the other side.
Remove the roll and cool slightly. Then transfer to a container, press down with pressure, and put in the refrigerator for 8 hours (it’s better to do it in the evening to let it sit overnight).
General principles of cooking
General principles for making fish dishes:
- Basically, fresh frozen or fresh fish is used for cooking, which is initially boiled in broth until tender. The decoction used for these purposes is used as a base for jelly, which is used to coat fish pieces on top. Also, sour cream diluted with water or another sauce can serve as a base if salted mackerel is used to prepare the product.
- Before cooking, the fish is washed well under a stream of water and gutted. All manipulations are carried out carefully so as not to affect the gallbladder. Otherwise, there will be an unpleasant bitter taste that cannot be removed. At the cleaning stage, the black film that covers the abdominal area from the inside must be removed. It can also give the pulp a bitter taste. The head and tail can be cut off or used to make a decoction. They allow you to give the broth a rich taste and aroma and better density. To cook, mackerel is cut crosswise into several pieces or divided in half lengthwise.
- Since the mackerel carcass contains little collagen, the broth used to cook the fish will not be able to harden and take on a jelly-like consistency. For these purposes, gelatin is used, which can thicken the broth. For 500 ml of liquid you will need about 20 g of bulk product.
- Serve the aspic to the table in a large bowl or in portions. Greens, lemon slices, olives, boiled eggs with carrots, corn or peas are used as decoration.
Mackerel roll with gelatin, egg and carrots
This appetizer with a very delicate taste looks great on a formal table and is suitable for everyday meals. The recipe contains soy sauce, but it can be omitted.
We take:
- Fish – 2 carcasses.
- Eggs - a couple.
- Carrot.
- Pickle.
- Gelatin – 20 gr.
- Soy sauce.
Preparation:
- Thaw the mackerel, prepare for work: gut it, trim off the excess, cut into fillets.
- Pour soy sauce over the fillet and leave to marinate for 20 minutes.
- Place the fillets overlapping on the film. Salt, pepper, sprinkle with dry gelatin.
- Place the grated carrots on the surface, followed by the eggs. Coarsely grate the cucumbers and scatter the eggs on top.
- Roll the carcasses into a roll and wrap them in several layers of cling film.
- Boil in slightly salted water. Then place in a bowl, pressing down with pressure. Leave until the snack has cooled, for several hours.
Description of preparation:
There are a lot of recipes for meat rolls, but fish ones are not so common.
But in vain! I suggest you see how to prepare a mackerel roll with gelatin at home with a delicious filling of pumpkin, spinach, eggs and mussels. This is an amazingly bright and very cool combination. However, you can experiment with the filling, using any seafood, as well as herbs to taste. Purpose: For a festive table / Birthday / New Year / Buffet Main ingredient: Fish and seafood / Mackerel / Eggs / Gelatin Dish: Appetizers / Stuffed
How to cook fresh mackerel roll with gelatin and vegetables (in the oven)
Another variation of the roll, with the addition of vegetables. I have a rather modest, most common set of vegetables. If you decide to add anything else, add it, don’t hold back.
We take:
- Mackerel - a couple.
- Carrot.
- Large onion.
- Bell pepper – ½ part.
- Garlic – 2-3 cloves.
- Gelatin.
- Pepper, salt, bay leaf.
- Sunflower oil.
How to do:
- Cut the fish into boneless fillets. From two fish you will get 4 fillets - 4 rolls.
- Peel the vegetables and cut the onion into very small cubes.
- Remove the seeds from the peppers and chop them similarly to the onions. Grate the carrots and crush the garlic cloves.
- Fry the onion first, then add the carrot chips. After a few minutes, when the vegetables are slightly fried, add the chopped bell pepper and garlic. Simmer everything together until done.
- Divide the vegetable filling into 4 parts. Place each of them on the edge of the fish fillet.
- Roll the pieces into a roll and secure tightly with toothpicks.
- Bake in the oven at 180 o C for 30 minutes.
Tips and tricks for cutting
Mackerel usually arrives in our kitchens fresh frozen, and it is easier to cut the fish when it has not yet completely thawed, but remains a little hard inside.
First, cut off the head and tail with a knife, and also cut off all the fins. Then cut open the belly and remove the entrails, paying special attention to ensure that not a piece of the black film lining the inside of the fish remains.
The film is easily removed using a regular paper towel, which is used to thoroughly dry the fish after washing it in cold water.
Next, carefully cut out the spine with bones and remove the remaining bones. The fish itself can be divided into 2 halves or left in one whole layer. The fish fillet is ready for further work.
Roll with mushrooms and cheese
Necessary:
- Mackerel – 2 carcasses.
- Carrot.
- Onion - head.
- Mushrooms (champignons) – 4 pcs.
- Cheese – 50 gr.
- Gelatin – 20 gr.
- Pickled cucumbers (can be replaced with olives) – 2 pcs.
- Sunflower oil, pepper, salt.
Preparation:
- Gut and fillet the mackerel carcasses.
- Peel the vegetables and finely chop the mushrooms. Cut cucumbers and onions into cubes. Grate the carrots.
- Grate the cheese on a coarse grater.
- Fry onions and carrots in a frying pan with butter. Salt and pepper them a little. Add mushrooms and fry together until nicely browned.
- Place both fish on the table, making a single field (overlapping).
- Lightly salt the fish and scatter cheese shavings over the surface. Sprinkle with gelatin (half).
- Add fried mushrooms and vegetables. Lightly salt the roll again and arrange the cucumbers. Sprinkle with gelatin again. Make sure that the edges of the carcasses are without filling.
- Roll the semi-finished product into a roll, secure the edges. To be sure, you can wrap it with strong thread or twine. Bake at 180 o C, setting the timer for 40-45 minutes, depending on the size of the roll.
Truly a royal snack!
The Tsarsky mackerel roll will decorate any holiday table. Olives, gourmet cheese and shrimp will dance in a dance of taste and aroma that will captivate all your household and guests. And to give the dish bright notes, add bell peppers.
Compound:
- fresh mackerel carcass;
- 70 g shrimp;
- 6-8 olives;
- ½ part bell pepper (green and red);
- capers to taste;
- ground black pepper;
- lemon;
- salt.
Preparation:
- Let's start with the filling: grate the cheese coarsely, peel the bell peppers, wash them and chop them into cubes.
- Combine cheese with bell pepper and chopped olives and capers. Mix all the ingredients.
- Clean the mackerel fillet from the film and gut it. Cut off the head, fins, and tail. Open the fish fillet like a book.
- Rub the mackerel with ground black pepper and salt.
- Sprinkle the fish with freshly squeezed lemon juice to taste.
- Place the filling on the mackerel and distribute the pre-peeled shrimp on top.
- Roll the fish with the filling into a roll and wrap it with thread.
- Wrap the roll in foil and bake for an hour in the oven at a temperature threshold of 180-190 degrees.
- Serve the mackerel roll chilled.
Stuffed mackerel
Mackerel is a versatile fish that is very affordable. The most familiar way for us to serve this fish is smoked or salted cuts. However, you can prepare many different dishes from it. Stuffed mackerel with vegetables and gelatin is very unusual, but at the same time easy to prepare. Vegetables can be different. But onions and carrots are most suitable for this. You can diversify the dish with the help of quail or chicken eggs, mushrooms. Stuffed mackerel wrapped in a roll will surprise guests and decorate the table.
With garlic butter
The dish turns out to be spicy, with a very interesting taste.
A very interesting and spicy dish.
Required Products:
- greens as desired;
- two cloves of garlic;
- 50 grams of butter;
- two mackerel carcasses.
Cooking process:
- We cut the carcasses lengthwise, remove all the entrails, rib bones, and cut off the head and tail. Wash and dry with napkins.
- Finely chop the selected greens; green onions and dill are best. Squeeze out the garlic and mix it all with softened butter.
- We spread cling film, place pieces of fillet on it, skin side down, and spread the prepared filling of butter and garlic on them.
- 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.
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:
- As described in previous recipes, prepare the mackerel carcasses.
- Place the fillet on a horizontal surface, overlapping.
- Wash fresh champignons thoroughly, dry and cut into small pieces.
- Fry the champignons in refined sunflower oil until fully cooked.
- Chop the greens and grate the cheese.
- Pass the garlic cloves through a press.
- Mix all ingredients until smooth.
- Spread the filling onto the fish fillet.
- We wrap the roll and secure it with skewers or toothpicks.
- Lubricate the fish with refined sunflower oil on top.
- Place the fish rolls on a baking sheet and place in the oven for 40 minutes.
- When the roll is ready, take it out of the oven and serve. This roll does not lose its taste even when cold.
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.
Preparation:
- Sprinkle the washed and dried fillet with the selected spices and gelatin.
- 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.
- 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.
