Properly cooked fish is always a very tasty dish. The article will focus on pink salmon and mackerel roll. With such a culinary masterpiece, your festive table or family dinner will be unforgettable.
Selection and preparation of ingredients
The choice of fish should always be treated as responsibly as possible. To purchase such a food product is necessary only in trusted stores. Both fresh and frozen fish may be suitable for making the roll.. Before using in cooking, mackerel and pink salmon must be thoroughly cleaned and washed.
Did you know? Regular consumption of mackerel reduces the risk of heart attack and stroke.
Cooking pink salmon and mackerel rolls in the oven
There are several options for making such a roll. Each one is incredibly delicious. Such a dish on the table will be appreciated by absolutely everything. Then you can familiarize yourself with the most popular recipes.
Pink salmon stuffed with mackerel with gelatin
260–70 minutes
pink salmon
1 PC. (about 800 g)
mackerel
1 PC. (about 300 g)
Nutritional value per 100 g:
Prepared, washed pink salmon should be cut, cleaned from the insides, cut off the tail, fins, head, remove the skin and remove all bones.
With mackerel, you need to do the same as with pink salmon. For the dish you should leave only the loin parts of the fish.
Salmon fillet must be salt and pepper. Spread the garlic evenly over the inside of this ingredient. Then sprinkle with gelatin (0.5 tsp).
On the prepared part of the pink salmon, you need to put half of the mackerel on top. It should also be pepper, salt, spread with garlic and sprinkle with gelatin (0.5 tsp).
The fillet of two fish must be twisted into a roll. Repeat the same with the remaining pieces.
Next rolls should be placed in a suitable container for baking. Perfect for this purpose paper packaging from juice can be suitable. Fish rolls should fit snugly in that shape.
On top of the fish you need to once again sprinkle with the remaining gelatin and pack tightly in a box of juice. Next, the container must be wrapped with foil in 2 layers.
The dish is put in the oven for 40–45 minutes. It is necessary to set the temperature to 220 ° C. After cooking, roll should be left at least 5-6 hours in the refrigerator and only then eat.
Prepared, washed pink salmon should be cut, cleaned from the insides, cut off the tail, fins, head, remove the skin and remove all bones.
With mackerel, you need to do the same as with pink salmon. For the dish you should leave only the loin parts of the fish.
Salmon fillet must be salt and pepper. Spread the garlic evenly over the inside of this ingredient. Then sprinkle with gelatin (0.5 tsp).
On the prepared part of the pink salmon, you need to put half of the mackerel on top. It should also be pepper, salt, spread with garlic and sprinkle with gelatin (0.5 tsp).
The fillet of two fish must be twisted into a roll. Repeat the same with the remaining pieces.
Next rolls should be placed in a suitable container for baking. Perfect for this purpose paper packaging from juice can be suitable. Fish rolls should fit snugly in that shape.
On top of the fish you need to once again sprinkle with the remaining gelatin and pack tightly in a box of juice. Next, the container must be wrapped with foil in 2 layers.
The dish is put in the oven for 40–45 minutes. It is necessary to set the temperature to 220 ° C. After cooking, roll should be left at least 5-6 hours in the refrigerator and only then eat.Video recipe
Did you know? Regular consumption of pink salmon has a beneficial effect on blood sugar. That is why this fish is recommended for diabetics.
Pink Salmon Mackerel
660–70 minutes
pink salmon
1 PC. (about 500 g)
mackerel
3 pcs. (about 900 g)
Nutritional value per 100 g:
First you need to separate the loin of mackerel. It is necessary to remove the head, tail and fins, cut the abdomen along and carefully clean the fish from the insides and bones. The skin should stay.
The loin should be wiped well with a dry cloth to remove excess moisture. Next, it must be cut lengthwise into two identical pieces. As a result, you should get 6 peeled fillets with skin.
In pink salmon, you also need to cut off the head, tail and fins, cut the abdominal part and clean from the insides.
Next, make an incision along the spine and carefully remove the skin from the fish. At the end of the fillet you need to carefully remove the bones and cut it across into pieces about 2 cm wide.
On the inside of the mackerel fillet, you need to put a small cut piece of pink salmon. The fish should be salted and pepper, then tightly wrap. You will get a small fish roll.
So that during baking it retains its shape, it must be well wrapped with thread. The same procedure should be repeated with the remaining fillet of mackerel and pink salmon.
Rolls should be put in the oven for 40–45 min. A fish dish can be consumed immediately after cooking.
First you need to separate the loin of mackerel. It is necessary to remove the head, tail and fins, cut the abdomen along and carefully clean the fish from the insides and bones. The skin should stay.
The loin should be wiped well with a dry cloth to remove excess moisture. Next, it must be cut lengthwise into two identical pieces. As a result, you should get 6 peeled fillets with skin.
In pink salmon, you also need to cut off the head, tail and fins, cut the abdominal part and clean from the insides.
Next, make an incision along the spine and carefully remove the skin from the fish. At the end of the fillet you need to carefully remove the bones and cut it across into pieces about 2 cm wide.
On the inside of the mackerel fillet, you need to put a small cut piece of pink salmon. The fish should be salted and pepper, then tightly wrap. You will get a small fish roll.
So that during baking it retains its shape, it must be well wrapped with thread. The same procedure should be repeated with the remaining fillet of mackerel and pink salmon.
Rolls should be put in the oven for 40–45 min. A fish dish can be consumed immediately after cooking.Important! Bake stuffed mackerel on a baking sheet covered with foil.
Video recipe
Hot smoked
22 days
pink salmon
1 PC. (about 800 g)
mackerel
3 pcs. (about 900 g)
Nutritional value per 100 g:
- First you need to prepare the fish, trim the head, tail fins. Clean the abdomen from the insides and remove all bones. Do not remove the skin yet.
- In the pan you need to cook the marinade. In the water, add bay leaf, salt, pepper. Lower the fillet and boil for several minutes (3-4), then add liquid smoke and remove from heat. In this form, fish should be left for a day in a cold place.
- The next day, the fillet should be removed from the marinade and remove the liquid with dry napkins. Next, you need to carefully remove the skin and grind the fish meat, cut into small pieces.
- Next, the chopped fillet must be folded into a bowl and, depending on your taste preferences, add and pepper. Sprinkle the fish with gelatin and mix well.
- The above mixture should be put in a baking sleeve. For such a quantity of fish, two sleeves must be prepared. The fillet must be well wrapped and small sausages formed.
- Bake the dish in a preheated oven at 200 ° C for about 35 minutes.
To reveal all the taste of smoked fish roll, use it after complete cooling.Pink salmon and mackerel complement each other perfectly and create an incredible flavor combination. The roll of this fish after the first use will certainly become one of your favorite dishes.
