Stuffed Mackerel with Egg and Carrots

Original, appetizing, for the holiday table! Stuffed mackerel with egg is a recipe for a spectacular appetizer that will decorate any feast. To prepare it, you will have to tinker a little, but the result is worth it — guests will love not only the appearance, but also the taste of this fish.
cook time: 6h
Noah Merrick
Stuffed Mackerel with Egg and Carrots

Nutrition Facts (per serving)

95
Calories
5g
Fat
2g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Carrot (boiled) 2 pc
Dry spices (for fish) to taste
Pickles 2 pc
Chicken eggs (boiled) 2 pc
Gelatin 25 g
Mackerel (fresh frozen) 1 pc

Recipe instructions

Step 1

Step 1
How to make stuffed mackerel with egg? Prepare your food. Thaw the fish first by transferring it from the freezer to the bottom shelf of the refrigerator. Then cut into 2 fillets, select the bones.

Step 2

Step 2
Wash and boil the carrots. How to boil carrots? Fill it with cold water and cook over medium heat. After boiling, reduce the heat and cook the carrots for 20-30 minutes, depending on the size and variety. Determine readiness with a sharp knife — it should easily pierce the root vegetable. Drain the water and cool the carrots completely. Then peel it and grate it on a coarse grater.

Step 3

Step 3
Slice the cucumbers diagonally.

Step 4

Step 4
Boil the eggs. How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Peel completely cooled eggs and cut into slices.

Step 5

Step 5
Place cling film on the table, place one fillet on it, salt and season.

Step 6

Step 6
Sprinkle the fillets with half of the dry gelatin.

Step 7

Step 7
Place grated carrots on top.

Step 8

Step 8
Place eggs on carrots.

Step 9

Step 9
For eggs — cucumbers. Press down each layer slightly.

Step 10

Step 10
Salt and season the second fillet. Also sprinkle it with the other half of gelatin. Place the second fillet on top of the first, as if reassembling the fish into the carcass.

Step 11

Step 11
Wrap the fish very tightly in film in several layers and tie it crosswise with culinary thread.

Step 12

Step 12
Salt the water in a saucepan of a suitable size (the whole carcass should fit in it) and bring it to a boil. Make several punctures in the film with a toothpick, place the fish in water and cook for half an hour.

Step 13

Step 13
Then remove the fish from the water and place, without unfolding, directly in the film, under a press until it cools completely. I place a board on the fish, on which I place a jar of water. Place this entire structure in the refrigerator, preferably overnight.

Step 14

Step 14
Remove the finished fish from the thread and film and cut into slices. Serve. Bon appetit!

Additional rubrics

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