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Mackerel in onion peel for 3 minutes: recipes with photos, video

How to cook mackerel tasty in onion peel for 3 minutes

Mackerel is a very fat and very healthy fish, beloved by all Russians. Who can deny yourself the pleasure to try it with hot potatoes? Most of all, we use smoked mackerel. Recently, however, many have begun to doubt the safety of industrial smoking, and the price of such a fish, compared to raw, takes off many times.

We offer you the available recipes for smoked mackerel, which you can do with your own hands, spending a minimum of effort and money. The result will be a fragrant and golden smoked fish, which, if it can be distinguished from what was bought at the store, is only for the better.

The main secret is the “cold smoking” of mackerel in onion peel with spices and salt, sometimes with brewed black tea. A brine is prepared from these ingredients, in which fish is marinated for a couple of days.

Prepare the fish: defrost, if necessary, clean, wash.

Put the onion peel in a saucepan with prepared water. You can slightly «drown» the husk in water so that it gives its color to the future brine. Cook over high heat for 20 minutes. Part of the water will evaporate, this is normal.

Strain the brine and add salt, sugar, pepper (whole), dried dill and table vinegar. Mix well. Leave the marinade to cool.

The time has come to directly salting the mackerel: put the fish in the chosen container for pickling (it is better if it is glass or ceramic, do not use plastic or metal). Fill the mackerel with brine so that it covers it, put the press on top.

In this form, the fish should be stored for 12 hours. During this time, it needs to be turned several times from side to side. After that, the fish should infuse in the refrigerator for about a day.

This mackerel is best combined with boiled potatoes, red onions and vegetable oil.

  • 1 large or 2 small mackerel;
  • 1 liter of filtered water;
  • 5 tablespoons of large sea salt without a hill;
  • 5 handfuls of onion peel.

The brine is prepared at the rate of 1 tablespoon of salt per 200 grams of water. If you have more fish, the amount of brine increases accordingly.

Immerse the onion peel in the brine, give boil, cook for 5 minutes. Reduce the fire and put the fish directly into the container with the onion peels. Cook 3 to 5 minutes. Be careful: you can not digest mackerel, otherwise it will lose its shape and will fall apart. We get the fish, clean it from the husk.

That’s all! You can serve fish with boiled potatoes and unrefined sunflower oil.

  • 1 tablespoon of black leaf tea;
  • 2 mackerel;
  • 2-3 handfuls of onion peels;
  • 1 liter filtered water:
  • 3 tablespoons of coarse sea salt;
  • 1 tablespoon of granulated sugar.

In a saucepan, bring to a boil and boil for 5 minutes tea, onion peel, salt and sugar. Completely cool.

Prepare the fish: cut off the head and tail, remove the insides and film, wash. We place the fish in a wide dish under the load so that the brine covers it. Leave in a cool place for two days.

Do not forget to turn the mackerel for a uniform weeding and a beautiful color.

Before serving, sprinkle such fish well with lemon juice.

Many people like mackerel in smoked form, and therefore home delicacy wants to give a specific flavor. How to do it?

You can use liquid smoke. This is a special concentrate, a liquid, to which smoke purified from tar is obtained from burning wood. This product can be purchased at the supermarket.

Mackerel, pickled with the addition of liquid smoke, without any extra effort will get a bright taste of smoking.

  • 3 tablespoons of liquid smoke concentrate;
  • 2 mackerel;
  • 2-3 handfuls of onion peels;
  • 1 liter of water;
  • 3 table sea salt coarse;
  • 2 tablespoons of granulated sugar.

Put onion peel in a saucepan, add water, cook for 15 minutes. After that we filter the future marinade.

We mix the completely cooled marinade with salt, granulated sugar and liquid smoke. We fill in in advance prepared, cleaned and washed mackerel so that it was completely covered.

The fish should be marinated in a cool place for two days. Do not forget to periodically turn it over.

After 2 days we take out the mackerel, dry them, cut them and serve to the family table.

This fish will appeal to fans of unusual tastes. It turns out refined and fragrant. Homemade marinating make mackerel pulp especially tender. Such a dish can be served with boiled potatoes and beet salad and on the festive table, and for a family dinner.

  • 1 liter of filtered water;
  • 2 mackerel;
  • 3 tablespoons of coarse sea salt;
  • 1.5 tablespoons of granulated sugar;
  • 3-4 handfuls of onion peels;
  • 100 ml of strong brewed black tea;
  • 1 teaspoon ground coriander;
  • 5 peppercorns allspice;
  • 5 peas ground pepper;
  • Bay leaf.

In a small saucepan bring to a boil the washed onion peel. Cook for 10 minutes over medium heat, then turn off and let it brew for about 15 — 10 minutes under the lid.

We filter the broth from onion peel and mix salt, sugar, allspice and black pepper, coriander and a couple of bay leaves into it. Pour in the tea brew and cool completely.

Prepare the fish: remove the tail and head, clean, do not forget to remove the black film — it gives bitterness. We spread the mackerel in a large flat shape, cover the resulting marinade so that it covers the fish.

Mackerel should marinate for 2-3 days in a cold place. Do not forget to turn over each fish in the morning and evening so that the marinade is evenly distributed and soaked the carcass.

Finished fish should be laid out on paper towels and dried thoroughly.

Read how to cook canned fish from river fish at home.

Diet barbecue fish on the grill, read and take note — in the «picnic season» you will need it!

Do you know how much to bake fish in the oven in foil, read the recommendations.

  1. If you purchased frozen mackerel, you need to defrost it completely. In order not to disrupt the structure of the fabric, put the fish on a dish and refrigerate for a day. Defrosted in this way, it will not lose its shape or taste;
  2. Cut off the head and tail, scrub the fish and rinse under running hot running water. Do not forget to remove the black film inside — it will taste bitter and spoil the taste of the cooked dish;
  3. For proper marinating, you need wide, capacious dishes — a form for salting;
  4. When the time comes to put mackerel in the marinade, you need to remember that it will constantly emerge. Therefore, it is better to immediately put on it a dish with a load;
  5. Do not forget to turn the fish in the process of pickling — about 2-3 times a day. This is necessary so that they are uniformly saturated with brine;
  6. Mackerel cooked in onion peel should be cooled before serving. This dish is good in the cold.

Mackerel in onion peel, prepared according to the above recipes, will appeal to all lovers of fish delicacies. The hostesses can kill two birds with one stone: pamper the household and take care of their health. After all, mackerel, which has not passed industrial smoking, does not contain carcinogens accompanying it.

But nutrients — polyunsaturated fatty acids and vitamins, trace elements remain in it. The cost of such a dish is low, the time and effort of the hostess are small, and the enjoyment of great taste and benefits are enormous.

After all, the more homemade, lovingly cooked dishes on our table, the more benefits they will bring to the health of your household, bringing them together at a friendly family table!

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