Mackerel Stuffed with Gelatin and Egg
Description
Perfect with meals and drinks. For the filling, you can use quail eggs; they are smaller and just as good in flavor. Do not neglect the chilling time—this is the key to firm pieces that will not fall apart when sliced. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Finely chop the onion and sauté it in 2 tbsp vegetable oil.
- 3
Step 3
Add another tablespoon of butter to the skillet with the onions, finely grated carrots, and sauté everything together.
- 4
Step 4
A couple of minutes before the end of sautéing, add the spinach. Stir and wait until the sautéing is finished. Season with salt, add pepper, cover with a lid, and leave it like this for 10 minutes. Then remove the lid.
- 5
Step 5
Wash the mackerel, remove the head, tail, innards, and all possible bones. Line the board with plastic wrap. Several layers are better. Place the prepared fish on the plastic wrap.
- 6
Step 6
Sprinkle the fish with fish spices and gelatin.
- 7
Step 7
Spread the roasted vegetables in an even layer.
- 8
Step 8
On one half of the mackerel, arrange the egg sliced into rounds. You may need slightly less, depending on the size of the fish.
- 9
Step 9
Lift the edges of the plastic wrap from both sides at once, as if bringing the fish together, and roll into a roll. The fish rolls up effortlessly; tuck anything sticking out beyond the roll back inside. Twist the ends of the plastic wrap as tight as possible. Transfer the roll to a baking bag and twist the edges like a candy wrapper.
- 10
Step 10
Pour water into a wide pot and bring to a boil. Add the prepared fish and cook at a gentle simmer for 35 minutes.
- 11
Step 11
When the time is up, remove the mackerel from the water and place it under a weight for 1 hour. Then refrigerate for at least 2 hours.
- 12
Step 12
Before serving, cut the fish into portion-sized pieces.
- 13
Step 13
The appetizer is ready. Serve at the table.