Mackerel with carrots
Description
Perfect for the table and with drinks. Of course, you can make this versatile appetizer from herring too, but the tender flesh of mackerel pairs perfectly with vegetables fried in a spicy sauce! :) The mackerel with carrot recipe is simply made for those who love salty fish but are tired of the same old thing—you can't munch on it with sunflower oil and green onion forever, agreed? (Though that's tasty too, of course!), but here you get a completely new and interesting flavor. In short, I think you'll like this mackerel. In winter, with boiled potatoes and sauerkraut—it's just the thing! ;) Serve with herbs and sauce.
Instructions
- 1
Step 1
Clean the mackerel: remove the innards, peel off the skin, remove the backbone and large bones, and cut into small pieces.
- 2
Step 2
Peel the onion and slice into half-rings or wedges.
- 3
Step 3
Grate the carrots on a grater, or even better — cut them into thin long strips. You can do this with a Korean-style carrot grater.
- 4
Step 4
Fry the onion in well-heated vegetable oil until golden.
- 5
Step 5
Add the carrots and fry for a few more minutes.
- 6
Step 6
Add the tomato sauce and, stirring, sauté over high heat for 1–2 minutes.
- 7
Step 7
Arrange the mackerel on a plate or serving dish, alternating layers with the vegetable sauté. Refrigerate for 1–2 hours. Chop the herbs.
- 8
Step 8
Sprinkle the finished dish and serve. So, how do you like mackerel with carrots? ;)