Holiday Mackerel Gelatin Roll

Original, spectacular, for the holiday table! Mackerel roll with gelatin is a very interesting appetizer for lovers of fish dishes. It turns out soft and juicy, but at the same time it is easy to cut and, thanks to gelatin, holds its shape well. The products used for the roll are available and inexpensive.
cook time: 7h 10 min
Freya Ashford
Holiday Mackerel Gelatin Roll

Nutrition Facts (per serving)

161
Calories
11g
Fat
4g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Ground coriander 0.75 tsp
Carrot (small) 2 pc
Bulb onions (small) 2 pc
Vegetable oil 3 tbsp
Paprika 1 tsp
Gelatin 10 g
Mackerel 600 g

Recipe instructions

Step 1

Step 1
How to make mackerel roll with gelatin? Prepare your food. Thaw the mackerel by transferring it from the freezer to the refrigerator. It is better not to defrost the fish completely — this will make it easier to cut. When choosing mackerel, make sure that the carcass is undamaged and there is not too much ice. It is better to buy fish with the head, because... often it is cut off so that no signs of rotting are visible.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Peel the carrots and grate on a coarse grater.

Step 4

Step 4
In a frying pan with vegetable oil, fry the vegetables over medium heat, stirring occasionally, until soft.

Step 5

Step 5
At the end of cooking, add ground coriander and paprika, stir. Simmer the vegetables over low heat for another 3 minutes. You can use other spices and seasonings, or use a ready-made fish seasoning mixture. Let the filling cool.

Step 6

Step 6
Cut off the head and tail of the mackerel, cut open the belly and remove the entrails. Rinse the fish well with cold water, be sure to remove the black film inside the belly, then dry the carcass well.

Step 7

Step 7
From the belly side, use a sharp knife to make cuts along the ridge on both sides. Carefully remove the spine without damaging the back of the fish. The fillet should look like a book.

Step 8

Step 8
Remove all seeds.

Step 9

Step 9
Place the prepared fish on cling film, slightly overlapping, so that the tail parts of the fillets are in opposite directions.

Step 10

Step 10
Salt the fillet and sprinkle with ground black pepper. Sprinkle the fillets evenly with half the gelatin.

Step 11

Step 11
Place the vegetable filling without reaching the edges of the fillet.

Step 12

Step 12
Sprinkle the remaining gelatin on top of the vegetables.

Step 13

Step 13
Using cling film, carefully roll the fillet into a tight roll.

Step 14

Step 14
Wrap the fish roll in several layers of film, making sure it is completely sealed so that no water gets into the fish during cooking.

Step 15

Step 15
Place the roll in boiling water and bring to a boil. Cook over moderate heat for 20-25 minutes. Remove the finished roll and cool. Place in the refrigerator, without unrolling the film, for 6-8 hours until the gelatin is completely set. Cut the chilled roll into pieces and serve. Bon appetit!

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