Stuffed mackerel with egg and carrot, set with gelatin

Cooking method

1. Step 1:

   

   How do you make stuffed mackerel with egg? Gather the ingredients. Thaw the fish ahead of time by moving it from the freezer to the bottom shelf of the refrigerator. Then fillet it into 2 fillets and pick out the bones.

2. Step 2:

   

   Wash and boil the carrots. How do you boil carrots? Cover them with cold water and set them over medium heat. Once boiling, lower the heat and cook the carrots for 20–30 minutes, depending on size and variety. Check with the tip of a sharp knife — it should pierce the carrot easily. Drain the water and let the carrots cool completely. Then peel them and grate them on a coarse grater.

3. Step 3:

   

   Slice the pickles diagonally.

4. Step 4:

   

   Boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water to cool. The sudden temperature change makes the shells peel more easily. Peel the fully cooled eggs and cut them into rounds.

5. Step 5:

   

   Spread out a sheet of plastic wrap on the counter, lay one fillet on it, and season it with salt and spices.

6. Step 6:

   

   Sprinkle the fillet with half of the dry gelatin.

7. Step 7:

   

   Lay the grated carrot on top.

8. Step 8:

   

   Put the eggs on the carrot.

9. Step 9:

   

   Then the pickles on the eggs. Press each layer down lightly.

10. Step 10:

    

    Season the second fillet with salt and spices. Sprinkle it with the other half of the gelatin as well. Lay the second fillet on top of the first, as if putting the fish back together into a whole.

11. Step 11:

    

    Wrap the fish very tightly in several layers of plastic wrap and tie it crosswise with kitchen twine.

12. Step 12:

    

    Salt the water in a suitably sized pot (it should hold the whole fish) and bring it to a boil. Make a few holes in the wrap with a toothpick, put the fish in the water, and cook for half an hour.

13. Step 13:

    

    Then take the fish out of the water and, without unwrapping it, put it — still in the wrap — under a weight until completely cool. I set a board on the fish and put a jar of water on the board. Put the whole setup in the refrigerator, ideally overnight.

14. Step 14:

    

    Free the finished fish from the twine and wrap and cut it into slices. Serve. Enjoy!