If you want to save money from family budget, then you can do it on your diet. This is not about switching to porridge and bone broth, but about including fish dishes in your diet. Most types of fish are much cheaper than meat, and by purchasing it frozen, you can save a lot of money.
In addition, fish healthier than meat, because it contains important fats And great amount protein. In this article we offer you several recipes for stuffed mackerel. Mackerel is a white, fatty fish that tastes delicious no matter how you cook it.
By nutritional properties mackerel is not inferior to expensive salmon varieties. Try stuffing mackerel delicious filling, and you will get an incredible meal! Vegetables are most often used for the filling, but you can experiment with adding dried fruits and various spices.
Stuffed mackerel can be prepared in several ways. The fish will taste best if you bake it on the grill. However, not every housewife has such an opportunity. It's OK! You can use a regular oven or multicooker.
Stuffed mackerel - preparing food and utensils
If you decide to cook stuffed mackerel, then you need to start cooking by preparing the fish. If your mackerel is frozen, you need to completely defrost it, then remove the fins; there is no need to cut off the head and tail. Remove the gills, entrails and black film that covers the cavity of the fish from the carcass. If this is not done, the finished mackerel will taste bitter.
How to get bones and spine? Cut it with scissors at the head and tail, and pull it out, also removing the bones.
To implement some recipes, you will need one and a half fish - you will stuff one, and you will need half as an integral part of the filling. The second part of the fish should be cut in any way convenient for you, leaving only the fillet part. What else will be in the filling? It can be vegetables, cheese, mushrooms, prunes.
Fish is best cooked in the oven, baking it on the deck. But if you have a convection oven or multicooker, you can use these “helpers.” In the multicooker you need to select the “Baking” or “Baking” mode and cook the stuffed mackerel for 40-50 minutes. Set the temperature in the air fryer to 200 degrees and place the fish on the bottom rack. Bake for 35-40 minutes.
The fish should be baked in the oven for 40 minutes at a temperature of 170-180 degrees. It is best to wrap it in foil, so the stuffed mackerel will be juicier. 10 minutes before cooking, unwrap the foil, then the fish will be covered with a delicious crispy crust.
Stuffed mackerel recipes:
Recipe 1: Stuffed mackerel with vegetables
This dish will cost you quite little, but it will turn out incredibly tasty. You can cook the fish as for regular dinner, and for the festive table.
Required ingredients:
- Mackerel – 1 1/2 fish
- Carrots – 2 pieces
- Onion – 1 piece
- Butter for frying
- Spices
Cooking method:
- Prepare the fish. Season some of the mackerel with salt and pepper and set aside for now. Cut the second half into small cubes.
- Let's prepare vegetable filling. To do this, finely chop the onion and grate the carrots. Having heated the frying pan and greased it with oil, fry the vegetables.
- Prepared vegetables mix with chopped fillet, add salt and refrigerate for an hour in a closed container.
- Place the filling in the part of the fish that we will bake. Place the stuffed mackerel on the deck. Bake it for about an hour.
- Pour the warm marinade over the fish, and when it has cooled, put the mackerel in the refrigerator for 10-12 hours.
Recipe 2: Stuffed mackerel with mushrooms
By preparing mackerel according to this recipe, you will get a tasty and very hearty dish.
Required ingredients:
- Mushrooms (any) – 300 grams
- Mackerel – 1 carcass
- Onions – 2 pieces
- Spices
Cooking method:
- Prepare the fish.
- Let's prepare the filling. To do this, finely chop the mushrooms and chop the onion. Fry the onion first, then add the mushrooms. You need to fry the vegetables until all the water is gone from the vegetables. Add some salt. Let the filling cool.
- Place the fried mushrooms into the mackerel carcass, then bake it in the oven.
Recipe 3: Stuffed mackerel with cheese
Exquisite cheese platter, which you will definitely like. Take two fish and any type of cheese, preferably salted.
Required ingredients:
- Mackerel – 1-1/2 carcasses
- Cheese of any salty variety – 300 grams
- Spices
- Khmeli-suneli
Cooking method:
- Divide the fish carcass into two parts: for stuffing and for filling.
- Grate the cheese on a coarse grater, mix with chopped mackerel fillet and spices. Place the mixture in the refrigerator for an hour, then stuff the carcass. Bake the fish in the oven, wrapping it in foil.
Recipe 4: Stuffed mackerel with prunes
This recipe is often used by chefs in Catalonia. Try this stuffed mackerel too.
Required ingredients:
- Fish – 1 ½ carcasses
- Prunes – 150 grams
- Sour cream
- Salted hard cheese – 150 grams
- Walnut – ½ cup
Cooking method:
- Prepare the carcass: cut it into two parts.
- Pour over the prunes hot water for 15 minutes, then dry it on a napkin and chop into strips.
- Grate the cheese on a coarse grater.
- Cut half the mackerel carcass into cubes.
- Mix cheese, fish fillet, sour cream and prunes, stuff the mackerel with this mixture.
- Wrap the mackerel in foil and bake in the oven.
- Ten minutes before cooking, open the foil and sprinkle the fish with crushed walnuts.
Recipe 5: Stuffed mackerel with eggplant and basil
Another original recipe, which will definitely suit your taste. You will need an eggplant, fresh basil And sun-dried tomato.
Required ingredients:
- Mackerel – 1 carcass
- Eggplant – ½ piece
- Sun-dried tomatoes – ½ cup
- Sour cream
- Fresh basil
- Spices
Cooking method:
- Prepare the mackerel.
- Cut the eggplant into thin strips, then simmer with a piece butter simmer it over low heat for 10 minutes.
- Mix cooled eggplant with tomatoes, sour cream and chopped basil. Stuff the mackerel with the mixture and bake the fish in the oven, after wrapping it in foil.
- Why does the stuffing mixture need to be put in the refrigerator? This way the ingredients will be better soaked and become one whole, which will enhance the taste ready-made dish rich and harmonious.
- Try making stuffed mackerel with lemon. The fish will turn out to have a very “interesting” taste, since the sour lemon will make the fatty white meat more tender and light.
- If you have a frozen carcass, but you need to cook the fish urgently, what should you do? Place the mackerel in a bag of water. This way the fish will thaw faster and you can cut it.
- This mixture of carrots with onions and canned peas, olives and capers with stewed eggplant, cheese with sour cream and olives.. You can add raisins and dried apricots to the vegetables, which will make the taste finished fish more profound.
- Don't forget the spices! Dried basil, parsley, dill, suneli hops, basil, white and black pepper. To make the stuffed mackerel more delicious, you can rub the inside of the fish with salt and spices.
Stuffed mackerel, baked in the oven, step by step recipe- this is exactly what we’re having for dinner today: delicious, simple, quick, flavorful! You only need about 15 minutes to prepare the fish and chop the ingredients for the filling. And then the mackerel will be baked in the oven for another 30-40 minutes.
You can use a variety of ingredients to fill the fish, from mushrooms and shrimp to black olives. IN this recipe mushrooms and olives are not provided, however, in the end it will turn out very tasty dish, which can be served with any side dish. Mackerel baked on the grill is also very tasty - there is an opportunity to cook it this way, you will be surprised by the amazing taste of the fish!
Required ingredients:
- Mackerel - 1-2 pcs.;
- Chicken eggs – 1-2 pcs.;
- Lemon - 0.5 pcs.;
- Onions – 1-2 pcs.;
- Oil (butter or vegetable) – 2-3 tbsp. spoons;
- Cheese durum varieties– 100 g;
- Carrots – 1-2 pcs.;
- Pepper, salt and other spices - to taste;
- Dill, parsley.
Cooking process:
Prepare all the ingredients needed to prepare stuffed mackerel.
Clean the fish from the insides and cut off the head (or simply remove the gills). The fins and tail can be left or trimmed with scissors (this is at your discretion). The inside of the mackerel can be expanded a little so that you can put more filling into it.
Finely chop the parsley and dill. Half the cheese and carrots should be grated on a coarse grater, the eggs should be boiled, peeled and finely chopped.
Mix all the above ingredients, adding pepper and salt.
Then salt the mackerel fillets a little and fill each fish (if you are stuffing more than one fish) with the filling.
Grease the foil you will be using for baking. sunflower oil and place the mackerel on it.
Cut the lemon into slices and the onion into half rings. Grate the remaining cheese and carrots. Then place it all on top of the fish.
Wrap the mackerel carefully stuffed with carrots and onions with herbs, in foil. At the same time, do not allow any gaps to form anywhere, and check if there are any gaps left. Then carefully place the fish on a baking sheet and place it in an oven preheated to 180 degrees for 30-40 minutes.
After this time, turn off the oven, unwrap the fish and leave it in this form for another 5-10 minutes to “languish” in the oven.
Take out the finished stuffed mackerel and place it on a dish, garnishing the plate with sprigs of dill, parsley and lemon slices.
Stuffed mackerel baked in foil will certainly be appreciated by all lovers fish dishes! By the way, you can cook any fish that has few bones in this way. Bon appetit!
Every housewife has cooked stuffed mackerel at least once. The filling for the fish is chosen according to your taste. I want to show you the original and beautiful way stuffing mackerel. And the filling, which will also become a side dish, will be mushroom.
Ingredients for preparing stuffed mackerel.
Peel the onion and cut into cubes. Wash the mushrooms and cut into cubes.
Fry onions with mushrooms for vegetable oil until golden brown. Add salt to taste.
Now we cut the fish for stuffing. Cut the mackerel along the ridge on both sides of the fin. Using scissors, carefully cut off the ridge near the head and near the tail. Carefully remove the backbone from the fish, leaving the sides and belly of the fish intact. Remove the insides and black film. Remove the remaining bones; they are large and can be easily felt with your fingers. Remove the gills from the head. Wash the fish carcass under running water. The result is a pocket fish.
Rub the fish with salt, put the mushroom filling inside. If the fish has opened up a lot, you can fasten it with skewers or tie it with thread. Place the stuffed mackerel on a baking sheet and bake at 180 degrees for 25 minutes.
Mackerel is a very tender and fatty fish that has found fans all over the world due to its amazing taste. This fish is wonderful both on its own and in addition to the filling with which it can be stuffed. The stuffing process does not hide any special intricacies and we are ready to prove this to you with the recipes from our article.
Stuffed mackerel with onions and carrots, baked in the oven
Ingredients:
- mackerel - 1 piece;
- carrots – 1 pc.;
- onion – 1 pc.;
- lemon – 1 pc.;
- salt, pepper - to taste;
- vegetable oil.
Preparation
We gut the fish, cut off its fins and thoroughly wash the abdominal cavity. Rub the prepared carcass with salt and pepper, pour in the juice of 1/2 lemon and leave while preparing the filling.
For the filling, cut the onion into half rings and grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry vegetables in it until tender. We fill the abdominal cavity of the fish with sauté and wrap the mackerel in foil. Place the fish in the oven, preheated to 180 degrees.
Stuffed, it will be ready in 35 minutes, after which it can be served with a slice of lemon.
Mackerel stuffed with mushrooms and vegetables, with gelatin
Ingredients:
- mackerel – 1 carcass (500-600 g);
- mushrooms – 100 g;
- carrots – 1 pc.;
- onion- 1 PC.;
- fresh parsley;
- gelatin – 1 tbsp. spoon;
- salt, pepper, seasoning for fish.
Preparation
We gut the mackerel, wash the abdominal cavity thoroughly, cut off the head and fins. Having cut the fish along the ridge, we carefully remove it. We remove the bones with tweezers. Wipe the fish carcass with dry wipes. Sprinkle the prepared mackerel with salt, pepper and fish seasonings.
Grind the mushrooms in a blender and quickly fry until the moisture has completely evaporated. Grate the carrots and onions and fry until soft. Mix vegetables with mushrooms, add chopped herbs to the mixture.
Now place the fish carcass skin side down and sprinkle with gelatin. Place the filling in the center of the fish and roll up the carcass, returning it to its original appearance. We prick the walls of the belly with toothpicks and wrap the fish tightly with foil. Boil the fish in foil for 30 minutes, then put it in the refrigerator under pressure. The next day, cut the mackerel in portioned pieces and serve to the table.
Mackerel stuffed with melted cheese and crab sticks
Ingredients:
- mackerel – 1 piece;
- crab sticks – 2 pcs.;
- processed cheese– 1 briquette;
- salt, pepper - to taste;
- garlic – 1 clove;
- chopped dill – 1 teaspoon.
Preparation
We clean the fish, remove the backbone and bones, and gut it. Rub the carcass with salt and pepper. grate and mix with chopped garlic and herbs. Place crab sticks and cheese mixture into the abdominal cavity of the fish, and wrap the fish tightly in cling film. Boil the mackerel in boiling water for 30 minutes, then cool and cut the carcass into portions.
Recipe for mackerel stuffed with rice
Ingredients:
- mackerel – 1 piece;
- rice – 50 g;
- carrots – 1 pc.;
- onions – 1 pc.;
- garlic – 1 clove;
- lemon – 1 pc.;
- tomato – 1 pc.;
- salt, pepper - to taste;
- Bay leaf- 1 PC.
Preparation
We gut the fish by making an incision from the back. We definitely remove the spine and bones. Rub the clean cavity with salt and pepper. 
Grate the onions and carrots and fry in vegetable oil until soft. 1-2 minutes before cooking, add chopped garlic and bay leaf to the pan.
Boil the rice until tender and mix with sautéed vegetables. Stuff the fish with the resulting mixture. Place tomato rings on top of the minced meat. Wrap the fish in foil, leaving the stuffing area open. Bake the mackerel for 15 minutes at 200 degrees, before serving, pour lemon juice over the fish.
Stuffed mackerel, the recipe for which involves the use of both salted and fresh product, it turns out very satisfying and aromatic. Such fish can be presented not only for everyday dinner, but also for festive table. Having decorated it beautifully, you will not leave any of the invited guests indifferent.
General Product Information
We will tell you how stuffed mackerel is prepared in the following sections of the article. Now I would like to tell you what this fish actually is.
Mackerel is a very fatty and tender product. Thanks to his incredible taste she has found fans almost all over the world. It should be noted that the presented fish is wonderful both on its own and with the filling. The process of stuffing it does not involve any special wisdom. So that you can see this for yourself, we decided to look at several detailed recipes.
Mackerel stuffed with onions and carrots
There are many ways to stuff the fish mentioned and bake it in the oven. We decided to present the simplest and most accessible of them.
So, to quickly stuff and bake fish we will need:
Food preparation
How to prepare stuffed mackerel? Baked in foil, it turns out very tasty and tender. But before you put this fish in the oven, it should be well processed. To do this, the product must be washed, then gutted and the inside of the abdomen thoroughly rinsed, ridding it of the bitter black film. Next you need to cut off all the fins. By the way, you can leave the head. Subsequently, the fish should be rubbed with pepper and salt, and then, sprinkled with lemon juice, left to sit. room temperature for 60 minutes.
As for vegetables, they must be peeled. It is advisable to grate the carrots on a (large) grater and cut the onion into cubes.
Roasting some of the ingredients
Stuffed mackerel will turn out even more delicious if you don’t stuff it fresh vegetables, but sautéed. To do this, place the onion and carrot in a frying pan, add sunflower oil to them and fry until golden color. At the end, it is advisable to add a little salt to the products.
Forming and baking process
Mackerel, stuffed with vegetables, does not bake in the oven for very long. In this regard, this dish is very popular among those who like to eat hearty food, but do not really want to stand at the stove for a long time.
Thus, to stuff fish, you should line a baking sheet with foil and then place the main product on it. Having opened the belly as much as possible, you need to place all the previously fried vegetables into it. After this, the fish must be tightly wrapped in culinary foil and put it in the oven. It is advisable to bake the formed lunch for about 40-45 minutes at a temperature of 180 degrees.
Serve a delicious fish dish to the table
How is stuffed mackerel served? It should not be presented to guests in foil. The product must be carefully unwrapped and then placed on a large plate. The edges of the dish can be decorated with fresh lettuce leaves and lemon slices.
Stuff fish with rice and vegetables
Do you know how to prepare stuffed mackerel at home? Baked in foil with vegetables and rice, it turns out not only very tasty, but also quite filling. Another advantage of this method of filling is that the fish can be served without a side dish.
So, in order for you to get a very tasty, satisfying and aromatic stuffed mackerel (baked in the oven), you should prepare the following products:
- fresh large mackerel - 1 pc.;
- long grain rice - about 60 g;
- small carrot - 1 pc.;
- small non-bitter onion - 1 pc.;
- ripe lemon - 1 pc.;
- salt, any spices, pepper - use to taste;
- tomato - 1 pc.;
- Sunflower oil - use as desired.
Fish processing
We described above how to prepare classic stuffed mackerel baked in the oven. Concerning this method, then a little more effort should be made to implement it.
First you need to rinse the fish well, and then make a cut in the belly and remove all the insides. After this, you should carefully remove the ridge and bones. To do this, small cuts must be made from the inside at the base of the head and tail. It is recommended to carry out these actions so as not to damage the skin of the fish.
As a result, you should get a product without bones, but with a head, tail and sirloin.
Preparing vegetables and grains
After the fish has been properly processed, it must be salted, peppered and seasoned with lemon juice. In this composition, it is advisable to leave the product aside for 45-60 minutes.
While the mackerel is marinating, you should start processing the vegetables. The onion and carrot must be chopped with a knife and grater, respectively. It is advisable to cut the tomatoes into slices. As for rice, it must be washed and then boiled in salted water for twenty minutes. After this, the cereal should be discarded in a colander, rinsed and the liquid allowed to drain.
To make the stuffed mackerel fragrant, it is recommended to saute the carrots and onions in advance in a frying pan with sunflower oil. Finally, the fried vegetables should be mixed with boiled cereal and seasoned with a little spice.
Form and bake in the oven
To form such a dish, you should take thick cooking foil and place the marinated fish on it, belly up. You need to put all the filling from rice and vegetables into the spineless carcass. If after these steps the abdomen does not close tightly, then it can be secured with toothpicks. Next, you need to cover the fish with circles. fresh tomato and wrap with foil so that the stuffed side of the mackerel remains uncovered. In this position, the dish must be placed in a mold and sent to the oven. Bake stuffed fish at a temperature of 190 degrees, preferably no longer than 40 minutes.
How to serve?
After the mackerel stuffed with rice and vegetables is ready, it should be carefully removed from the oven. Next, you need to remove all the foil and existing toothpicks from the dish. In this form, the baked fish should be placed in the center of a large plate, and decorated with herbs on the sides, fresh salad, cherry tomatoes or any other ingredients. An additional side dish should not be served with stuffed mackerel, since its fillet part is used together with the rice filling.
Stuffed mackerel: recipe without baking
If you don't want to stand at the stove for a long time and bake fresh fish stuffed various ingredients, then we recommend that you use salty product. With this mackerel you can do it great snack, which is ideal for a holiday lunch.
So, we will need:
- salted mackerel (large) - 1 pc.;
- crab sticks - 3-5 pcs.;
- processed cheese - 1 standard briquette;
- garlic - medium clove;
- fresh dill - a small bunch;
- high-calorie mayonnaise - a couple of small spoons.
Processing fish
We described above how to make baked stuffed mackerel. However, it should be noted that such fatty fish You can not place it in the oven, but simply stuff it with various ingredients and serve it as a delicious snack. To do this, you need to wash the salted product well, then gut it and remove all the bones and the backbone. As a result, you should have a seemingly intact fish.
Preparing the filling
After processing the salted mackerel, you should start cooking aromatic minced meat. To do this you need to take several crab sticks, and then grate them on a grater (fine). It should also be crushed processed cheese and garlic cloves. As for fresh dill, it needs to be rinsed and chopped with a knife. Finally, all ingredients must be combined in one bowl, seasoned with mayonnaise and mixed well.
Stuffing salted fish
After the filling is ready, you should take cling film and place it on it. salted mackerel. Next, you need to stuff it and wrap it tightly in plastic. In this state, it is advisable to keep the fish in the refrigerator for 2-3 hours. During this time, it will take a stable shape and can be easily cut into pieces.
How to properly serve a fish appetizer?
After the above time has passed, the stuffed mackerel must be removed from cling film and carefully cut into pieces 2 centimeters thick. As a result, you should get a fragrant and very delicious snack, which should be beautifully placed on a plate and presented to guests.
Let's sum it up
Now you know how to stuff fresh and salted mackerel. If desired, the above ingredients can be replaced with others. As a result, you will end up with a completely different dish with unusual taste.
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