Stuffed mackerel with egg and carrot with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make stuffed mackerel with egg? Prepare the products. Pre-defrost the fish by transferring it from the freezer to the bottom shelf of the refrigerator. Then cut into 2 fillets, select the bones.

2. Step 2:

   

   Wash and boil the carrots. How to boil carrots? Fill it with cold water and put it to cook over medium heat. After boiling, reduce the heat and cook the carrots for 20-30 minutes, depending on the size and variety. Determine readiness with a sharp knife — it should easily pierce the root crop. Drain the water and cool the carrots completely. Then peel it and grate it on a coarse grater.

3. Step 3:

   

   Slice cucumbers diagonally.

4. Step 4:

   

   Boil the eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Peel the completely cooled eggs and cut into slices.

5. Step 5:

   

   Spread out the plastic wrap on the table, put one fillet on it, salt and season.

6. Step 6:

   

   Sprinkle the fillet with half of the dry gelatin.

7. Step 7:

   

   Put grated carrots on top.

9. Step 8:

   

   Put eggs on carrots.

10. Step 9:

    

    On cucumber eggs. Press each layer slightly.

11. Step 10:

    

    Add salt and season the second fillet. Also sprinkle it with the second half of gelatin. Put the second fillet on the first, as if reassembling the fish into the carcass.

12. Step 11:

    

    Wrap the fish with film very tightly in several layers and tie it with a culinary thread crosswise.

13. Step 12:

    

    Salt the water in a saucepan of a suitable size (it should fit the whole carcass) and bring it to a boil. In the film, make several punctures with a toothpick, put the fish in water and cook for half an hour.

14. Step 13:

    

    Then take the fish out of the water and put it, without unwrapping, directly in the film, under the press until it cools completely. I put a board on the fish, on which I put a jar of water. Put all this construction in the refrigerator, preferably overnight.

15. Step 14:

    

    Release the finished fish from the thread and film and cut into slices. Serve to the table. Enjoy your meal!