Mackerel Roll with Gelatin

Cooking method

1. Step 1:

   

   How do you make a mackerel roll with gelatin? Start by gathering your ingredients. Thaw the mackerel by moving it from the freezer to the refrigerator. It's actually easier to fillet while still slightly frozen, so don't let it thaw completely. When buying mackerel, choose a fish that's undamaged and not coated in too much ice. Look for one with the head still on, since the head is often removed to hide signs of spoilage.

2. Step 2:

   

   Peel the onion and cut it into small dice.

3. Step 3:

   

   Peel the carrots and grate them on the coarse side of a box grater.

4. Step 4:

   

   Heat the vegetable oil in a skillet and sauté the vegetables over medium heat, stirring occasionally, until soft.

5. Step 5:

   

   Toward the end, stir in the ground coriander and paprika and let the vegetables simmer for another 3 minutes. Feel free to use other spices or a ready-made fish seasoning blend. Let the filling cool.

6. Step 6:

   

   Cut off the mackerel's head and tail, slit the belly, and remove the guts. Rinse the fish well with cold water, being sure to scrape away the black membrane lining the belly cavity, then pat the fish dry.

7. Step 7:

   

   Working from the belly side, use a sharp knife to cut along both sides of the backbone. Carefully lift out the backbone without cutting through the back of the fish. You should end up with the fillet butterflied open like a book.

8. Step 8:

   

   Pull out any remaining pin bones.

9. Step 9:

   

   Lay the prepared fillets on a sheet of plastic wrap, overlapping them slightly and arranging them so the tail ends point in opposite directions.

10. Step 10:

    

    Season the fillets with salt and ground black pepper. Sprinkle half the gelatin evenly over the fish.

11. Step 11:

    

    Spread the vegetable filling over the fish, leaving a border around the edges.

12. Step 12:

    

    Sprinkle the remaining gelatin over the vegetables.

13. Step 13:

    

    Using the plastic wrap to help, gently roll the fillets into a tight log.

14. Step 14:

    

    Wrap the fish roll in several more layers of plastic, sealing it tightly so no water can get in during cooking.

15. Step 15:

    

    Lower the roll into boiling water and bring it back to a boil. Cook over moderate heat for 20–25 minutes. Remove the cooked roll and let it cool. Refrigerate it, still wrapped, for 6–8 hours so the gelatin sets completely. Slice the chilled roll into rounds and serve. Enjoy!