Mackerel Rolls With Cheese And Vegetables - A Step By Step Recipe With A Photo
Table of contents:
A beautiful and festive dish can be prepared in a short time, I will tell you how to make it tasty and easy. See the recipe, today we have fish with cheese and vegetables!
So, after reading my recipe, you will learn how to make mackerel rolls with cheese and vegetables. This is an incredibly tasty and satisfying dish, and you can safely cook such a fish for the festive table, guests will appreciate it! And the biggest plus is that you can experiment with fillings, try new combinations of vegetables, varieties of cheese and spices. Good luck!
Purpose: For lunch / For dinner
Main ingredient: Fish and seafood / Vegetables / Onions / Carrots / Mackerel
Dish: Hot dishes
- Mackerel - 2 Pieces
- Cheese - 100 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Garlic - 1 Clove
- Bulgarian pepper - 0.5-1 Pieces
- Greens - To taste
- Salt, ground black pepper - To taste
- Vegetable oil - 2-3 tbsp. spoons
How to cook "Mackerel rolls with cheese and vegetables"
1. Prepare food. Defrost the mackerel completely at room temperature. 2. Peel the vegetables, cut the onion and bell pepper into cubes, grate the carrots on a coarse grater, 4 pieces of garlic. 3. Fry the garlic in vegetable oil. As soon as it gives up its aroma, remove it from the pan, fry the onions and carrots in garlic oil until half cooked, then add pepper, fry for a couple more minutes and remove from heat. Add greens at the very end. Salt and spices to taste. 4. Move on to cutting mackerel. Cut off the head of each carcass, remove the entrails, rinse the inside of the fish. Use a fillet knife to walk along the ridge so that the fillets separate, and remove the small bones with tweezers. Salt and pepper each half of the fish fillet. If you like fish with lemon, sprinkle with lemon juice. I think the aroma of fish and vegetables will be enough here,lemon will be superfluous, but it's a matter of taste. 5. Sprinkle cheese generously on the fish. You can replace grated cheese with plates, adjusting them to the size of the carcasses. 6. Visually divide the vegetables into 4 parts, place a quarter on the edge of each fillet.