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Mackerel in the oven

Mackerel in the oven

Mackerel is cleaned, washed, dried, grown, sprinkled with spices inside, put a dill and a clove of green garlic, salt, extra virgin olive oil, two slices of lemon. Wrap in aluminum foil and place in preheated oven for 35 minutes on medium heat. Serve with natural potatoes, lemon slices, finely chopped dill and radish salad.

Great appetite !!!


Baked mackerel in spicy sauce

I love this beautiful and tasty fish and even though it is a seasonal fish, I take care not to miss the "equipment", and as time allows me to preserve it. The final product of the recipe I present today , has the advantage that it can be beautifully put in a jar, sterilized and consumed during periods when there is no mackerel season, no cooking time. I also love mackerel for its caloric and mineral content, but also for the way it favors the activity of capillaries s. M.a. I will go to the recipe because I am so passionate about this fish, that I would always talk about it.

1-1.2 kg.scrumbie
1 large lemon
1 large onion
1-2 hot peppers
a leg. parsley
green / dried basil to taste
1 tablespoon corn
1 teaspoon pepper
1 teaspoon Mexican mixture of herbs (you can and without if you do not have)
Ground black salt (put whatever you have, as it works)
4-5 tablespoons homemade spicy tomato sauce or pasta, what do you have.
6-7 medium tomatoes
100 grams of green olives
3-4 bay leaves
5-6 beans
4 large cloves of garlic
5 tablespoons balsamic vinegar
75 ml olive oil

Method of preparation

The mackerel is eviscerated, the head is cut and thrown away, it is portioned, I make this in three, but if it is from the big one, it goes in five slices. Put the pieces in a bowl and powder well with salt, add balsamic vinegar to dissolve the salt quickly, then season with pepper, marjoram, Mexican mixture.
Put three tablespoons of spicy red sauce, two tablespoons of olive oil and let the fish roll like a pig in that maglavait, that we ignore it for a while and take care of something else, you know why, right? Well, sauce.

Finely chop the onion, garlic, hot pepper, greens, slice the lemon, grate the tomatoes, or blender, but I don't have electricity at that time.


We sauté the onion first, after 3 minutes the garlic, then after another two hot peppers and then we attack it with the tomato juice. the stove and turn on the oven.

We take a tray suitable for the height so that the fish is immersed in the sauce, we pour the sauce there, we bring the fish and we put it with all the juice, we put the olives, the bay leaves, the berries, we put the lemon slices and We put it in the oven for about 15-20 minutes at 180 degrees, we make sure it's a tender fish and it's done quickly.

We take the tray out of the oven, it looks like this

and we decide how to serve it, maybe hot and cold, I prefer the second option, so ..

I like warm with cold polenta.

It can also be served with natural potatoes and as everyone wants and craves.

If you love to preserve, leave it in the oven for only 10 minutes.
Transfer to jars and sterilize 15 minutes after boiling.
Any fish can be baked according to this recipe, but the taste of the mackerel is unmistakable and if you don't try it, you'll never know how much you lose.
Good appetite & # 33

Edit, because I forgot to say that I posted this recipe at the request of user angela.c


Salted mackerel! A great recipe!

If you try this recipe, you will no longer buy salted mackerel from the market. It is much better and healthier without chemicals. At the same time, we tell you that this recipe is suitable for mackerel and any goldfish. Salted mackerel can be cooked in any season and is ready in a few days.

INGREDIENTS

-6 tablespoons salt, without tip

METHOD OF PREPARATION

1. Pour the water into a saucepan and bring to the boil.

2. Add sugar, salt, allspice and bay leaves to the water. Simmer for 7-10 minutes.

3. Wash the thawed fish to room temperature and arrange it in a bowl or jar (without peeling it).

4. Pour the chilled brine over the fish, then refrigerate the jar for three days.

5. Take the fish out of the fridge after three days and cut it as desired. You can cut it into slices and mix it with marinated onions or you can prepare it in different ways: canapés, salads.


4 recipes a day: Steak tartare, Baked mackerel, Snails with sage and cheese, Baclava with coconut

Don't know what to cook today? We offer you some suggestions. The four daily recipes - with meat, fish, vegetables and dessert - could inspire you. Today you have Steak tartare, Baked mackerel, Snails with sage and cheese, Baclava with coconut.

STEAK TARTARE
INGREDIENTS: one kg of lean meat, 4 egg yolks, two medium onions, two bunches of green parsley, 4 cucumbers in vinegar, salt, pepper
METHOD OF PREPARATION
The lean meat is cleaned of fat and skins and passed through a mincer. Salt and season to taste. With a wet spoon, make four piles of meat that are placed raw on a plate. In the middle of each pile of meat put a raw yolk, and around it chopped green parsley, cucumbers and finely chopped onion. The steak is served raw.
It can also be served on slices of bread greased with butter.


May mackerel in the oven

In recent years, mackerel has become a rarity. Even in this part of the year when it should be abundant, it is difficult to find and, when we meet it, it has a cost. However, when it comes to lust, we make sacrifices & # 8230


Ingredients (2 servings)

-2 mackerel of 250-300 gr each piece (bigger than that they are too fat)
-1 lemon
-1/2 teaspoon red pepper
-a few dill threads
-2 strands of green garlic
- coarse sea salt
Gasket:
-200 gr red potatoes, cut into rounds and cook for 5 minutes with a bay leaf and salt
-a sweet paprika powder
-olive oil

1.Clean the mackerel like any other fish, taking care not to scatter the gall inside. It is grown along the entire length of the body to neutralize some of the bones that can cause us problems, it is thoroughly wiped off with water and sanitized with salt and red pepper.
2.Crush the garlic together with a part of the dill and use half of the paste obtained to fill the fish cavity, in which you also add a slice of lemon.
3.Spray a tray with a little olive oil (it's a fatty fish, but it can still stick and you don't want that). Place a few slices of lemon and place the fish on top. In the free space you will place the slices of favorite potatoes, powdered with a little sweet paprika. Place the pan in the oven at 180 degrees for 10 minutes, during which time the fish should brown slightly.
4.Remove the tray, turn the fish on the other side, taking care to keep it perfectly whole.
Return to the oven for another 10 minutes, until it acquires a beautiful color on this side and we feel that all the flavors have been released. You can wrap the mackerel in aluminum foil or baking paper, but it won't look the same.
Use the remaining lemon to revive the fish, nicely placed next to the potatoes, on which we sprinkle the remaining garlic paste.


Baked mackerel with mustard sauce

We have to start here from a painful truth, there is a big difference between a grilled mackerel and a baked mackerel. There is a big difference in principle between any fish on the grill and one in the oven. But in particular, here she is even bigger.

The truth is, grilled mackerel is spectacularly good. If done correctly. About what grilled mackerel means properly, I wrote a few things here.

There are enough who do not even want to hear about any other option. Grilled mackerel, polenta, garlic. And then just philosophy at the table you share with your people, that you just don't have to blaspheme to eat grilled mackerel yourself.

This requires a wine after, a brandy before, that the tongue, the soul and the mind must also be helped.

Maybe the seasonality makes it so desirable, maybe even those 2-3 months when we have access to it make the mackerel in our heads even better, it is certain that this fish is on the list of those dishes that make our world a little better.

However, as we do not all have access to a grill, the compromise option would be the mackerel in the oven. For the fried mackerel version, things are too complicated there, mackerel in hot oil in your kitchen you do only after you have obtained permission from the environment, firefighters and the written consent of the neighbors. So I'll just limit myself to this simple version of baked mackerel.

Which I have now made a very good sauce, but take this as a side option. After the garlic sauce. That's where life comes from. But if you do not want garlic, then let it be a mustard berry sauce, that goes great.

INGREDIENT:
(for fish)

  • 2 mackerel
  • a clove of crushed garlic
  • the juice of half a lemon
  • half orange juice (no fad, it really tastes good)
  • 2-3 tablespoons of olive oil
  • 1 tablespoon fresh thyme
  • salt
  • pepper

(for mustard berry sauce)

  • a spoonful of cornstarch (15 grams)
  • 1 tablespoon mustard seeds
  • 75 ml milk
  • 75 ml cooking cream
  • 10 g butter
  • ½ grated garlic clove
  • 1 teaspoon fresh thyme
  • 1 tablespoon chopped parsley
  • salt
  • pepper

Thoroughly clean the mackerel inside, intestines, gills, get rid of scales, wash them and dry them well with absorbent paper. I recommend making 3 notches on both sides at equal distances from each other.

If you want to go for the simple option, you just have to give the fish salt, pepper and oil. It could be enough, leave the taste of the fish alone, enjoy it as it is, I promise you it will be fine. If you are a brave man by nature, go a little further, there will be at least two of us who have done this.

So make a mixture of oil, lemon juice, orange, crushed garlic and fresh thyme. Salt and pepper. Grease the fish well, especially inside, then let them lie in that juice for at least a quarter of an hour in the refrigerator.

Preheat the oven to 220 degrees. Looks like a lot, it's not, I assure you. The tray with the cold fish will lower the degrees in the oven, most likely the baking temperature will be somewhere around 200-205, like that.

Spread baking paper on a tray. Also baking, but with low edges. You can also grease the paper with very little oil. Put the fish, inside which you have put some halves of lemon slices in the meantime. Or even orange. You can do this even in the notch, they will look even better on the plate.

Leave them in the oven for 20-25 minutes. But take these times with a high level of relativity. It depends on the oven or the size of the fish. Or how well done you want them to be. But an average in this case would be about that.

Finally, on the plate, I put some thin strands of green garlic with thyme.

While the fish is in the oven, you can take care of the sauce.

Put the milk to a boil in a saucepan and simmer. When heated, pour the cornstarch. A phone would fit you well here. Mix well and let that cornflower swell until everything becomes a paste. Turn down the heat, add the sour cream, butter, garlic and thyme. Stir well for another 2-3 minutes. Add the chopped mustard. Don't forget salt and pepper. If the sauce seems too thick, heat a little more milk. As you wish.

This is a sauce that should reach at least 4 mackerel. It's like a polenta paste with milk, mustard and spices. And it's good and bad.


Nostalgic mackerel

There are so many wonderful things we don't know about each other, whether they are Transylvanians, Moldovans or Wallachians, that we become immature and in a hurry to notice our flaws.
Moreover, there are rhythms, celebrations and ways of life of small or urban communities of a unique beauty that make their mark on us permanently, giving birth at a mature age to sweet nostalgia, meant to approach when they are away from home, people who otherwise would not say a word.
Galați, that remote port for most, home to a handful of gentle Moldovans most of the time, drunk, cosmopolitan and surrounded by beautiful girls, drunk on lime boulevards and forever on the promenade on the seafront, has as a symbol of spring mackerel .
The moment it starts to climb the Danube and appears in, say, the territorial waters of the city, it becomes the center of attention of the entire community. It is sold from a small boat under the willows, from a clandestine bag through notaries, banks and public institutions, it is ordered and pre-ordered, tables are made in excel and the number of pieces purchased is declared in a whisper, at the cigarette break. This fish is so important that there has been a serious attempt to move the city's day around its annual appearance.
The apogee is reached by the Flowers. Every good house in Galaţi has willow branches above the door and beyond it, the sweet marine smell of roasted mackerel. If you are less faithful, the neighbors will make sure they put a bunch of willow twigs over your door, wrapped around the internet cable, and if you are out of the world, they will bring you shy and smiling, two Danube mackerel. , warm and fragrant because there is always room for them on their table.
The city smells of mackerel for three days. On the seafront, during the festival, the grills creak under their weight and no matter how hard you try to get away from the city, you will invariably reach the last hamlet, in front of the same wonderful spring symbol of this cheerful community.
Apologizing for the long and nostalgic introduction, I propose a recipe for preparing mackerel, as I find it suitable for my taste, without blaming for a moment its classic cooking, grilled with lots of lemon and human bread.


Peel a squash, grate it and squeeze the juice out of the blue skin. Salt it on the outside and inside with coarse sea salt if you have it.


Put the fish in the pan, on baking paper, together with 1-2 ripe and pricked tomatoes on top, 1 large hot pepper and 5 cloves of garlic. Sprinkle everything with a little olive oil and put in the preheated oven at 220 degrees for 25 minutes.
Meanwhile, make a fluffy polenta.
Tomatoes, hot peppers and garlic, now ripe, peel them, strain them, add lemon juice, salt and pepper.


Place each mackerel on a bed of polenta and caress with the aromatic and spicy juice.
Eat with your neighbors, not alone, no matter where they come from and especially love their nostalgia and annual rhythms because there are so many wonderful things we don't know about each other, being Transylvanians, Moldovans or Wallachians…


Baked mackerel in spicy sauce

I love this beautiful and tasty fish and even though it is a seasonal fish, I take care not to miss the "equipment", and as time allows me to preserve it. The final product of the recipe I present today , has the advantage that it can be beautifully put in a jar, sterilized and consumed during periods when there is no mackerel season, no cooking time. I also love mackerel for its caloric and mineral content, but also for the way it favors the activity of capillaries s. M.a. I will go to the recipe because I am so passionate about this fish, that I would always talk about it.

1-1.2 kg.scrumbie
1 large lemon
1 large onion
1-2 hot peppers
a leg. parsley
green / dried basil to taste
1 tablespoon corn
1 teaspoon pepper
1 teaspoon Mexican mixture of herbs (can and without if you do not have)
Ground black salt (put whatever you have, as it works)
4-5 tablespoons homemade spicy tomato sauce or pasta, what do you have.
6-7 medium tomatoes
100 grams of green olives
3-4 bay leaves
5-6 beans
4 large cloves of garlic
5 tablespoons balsamic vinegar
75 ml olive oil

Method of preparation

The mackerel is eviscerated, the head is cut and thrown away, it is portioned, I make this in three, but if it is from the big one, it goes in five slices. Put the pieces in a bowl and powder well with salt, add balsamic vinegar to dissolve the salt quickly, then season with pepper, marjoram, Mexican mixture.
Put three tablespoons of spicy red sauce, two tablespoons of olive oil and let the fish roll like a pig in that maglavait, that we ignore it for a while and take care of something else, you know why, right? Well, sauce.

Finely chop the onion, garlic, hot pepper, greens, slice the lemon, grate the tomatoes, or blender, but I don't have electricity at that time.


We sauté the onion first, after 3 minutes the garlic, then after another two hot peppers and then we attack it with the tomato juice. the stove and turn on the oven.

We take a tray suitable for the height so that the fish is immersed in the sauce, we pour the sauce there, we bring the fish and we put it with all the juice, we put the olives, the bay leaves, the berries, we place the lemon slices and We put it in the oven for about 15-20 minutes at 180 degrees, we make sure it's a tender fish and it's done quickly.

We take the tray out of the oven, it looks like this

and we decide how to serve it, maybe hot and cold, I prefer the second option, so ..

I like warm with cold polenta.

It can also be served with natural potatoes and as everyone wants and craves.

If you love to preserve, leave it in the oven for only 10 minutes.
Transfer to jars and sterilize 15 minutes after boiling.
Any fish can be baked according to this recipe, but the taste of mackerel is unmistakable and if you don't try it, you'll never know how much you lose.
Good appetite & # 33

Edit, because I forgot to say that I posted this recipe at the request of user angela.c


fresh Danube mackerel, salt, lemon flavored pepper, 2 lemons, green dill, hot peppers, 2 tablespoons wine vinegar

1. Clean the mackerel from scales and intestines, grow it, wash it well with cold water, let it drain well or wipe it with an absorbent towel, then "sweeten" it with a pinch of salt and pepper it with Aromatic pepper with lemon and leave for 2 hours leave to cool.
2. Prepare the vinegar sauce, boiling in a few boils, 200 ml of water with vinegar, half a teaspoon of salt, pepper and a hot pepper, cut into four. Allow to cool.

3. After taking the salt, take it out and in each mackerel (in the cut of the belly) put 3 thin slices of lemon, on top squeeze the juice of half a lemon, sprinkle a little green dill finely chopped, then each fish is wrapped well in food grade aluminum foil (no need to sprinkle the foil with oil because the Danube mackerel is a very fatty fish). Heat the charcoal grill and then cool well on both sides, being baked when the foil begins to "brown". Remove warmly from the aluminum foil, place on a plate, decorate with thin slices of lemon, sprinkle on top finely chopped dill and serve with vinegar sauce poured on top. It is also delicious served with lemon juice, if you don't like the spicy one.
Good appetite!

Try this video recipe too


Grilled Danube mackerel

We clean the fish, wash it then season it and wrap it in foil as I did.

If you do not want to put it in foil and put it so directly on the grill, grease the grill with a little fat and the grill must be hot so that the fish does not stick. We turn it on both sides until it is ready, the fish is relatively quick so it doesn't take much time to prepare.

Separately boil the potatoes with a little delicacy, after boiling mix them with a little butter and if you want sprinkle a little dill or freshly chopped green parsley.

On a plate we place some lettuce leaves, over it we put the mackerel, next to we place the natural potatoes. Garnish with a few slices of lemon and radish.
When serving, squeeze the lemon juice over the fish and. . . . Good appetite!

I served part with a lot of lemon and part with polenta and garlic sauce.


Video: Entertv:Σκουμπρί πλακί στο φούρνο α μέρος (November 2021).