Mackerel roll with gelatin

Step-by-step cooking

1. Step 1:

   

   How to make a mackerel roll with gelatin? Prepare the products. Defrost the mackerel by transferring it from the freezer to the refrigerator. It is better not to defrost the fish until the end — so it will be easier to cut it up. When choosing mackerel, make sure that the carcass is undamaged and there is not too much ice. It is better to buy fish with a head, because it is often cut off so that there are no signs of rotting.

2. Step 2:

   

   Peel the onion and cut into small cubes.

3. Step 3:

   

   Peel and grate the carrots on a coarse grater.

4. Step 4:

   

   In a frying pan with the addition of vegetable oil, fry the vegetables over medium heat, stirring occasionally, until soft.

5. Step 5:

   

   At the end of cooking, add the ground coriander and paprika, mix. Simmer the vegetables for another 3 minutes. You can use other spices and seasonings, or take a ready-made mixture of seasonings for fish. Let the filling cool down.

6. Step 6:

   

   Cut off the head and tail of the mackerel, cut the abdomen and remove the insides. Rinse the fish well with cold water, be sure to remove the black film inside the abdomen, then dry the carcass well.

7. Step 7:

   

   From the side of the abdomen with a sharp knife, make incisions along the spine on both sides. Carefully remove the spine without damaging the back of the fish. You should get a fillet in the form of a book.

8. Step 8:

   

   Remove all the bones.

10. Step 9:

    

    Lay the prepared fish on the food wrap a little overlap and so that the tail parts of the fillet are in opposite sides.

11. Step 10:

    

    Salt the fillet, sprinkle with ground black pepper. Sprinkle the fillet evenly with half of the gelatin.

12. Step 11:

    

    Lay out the vegetable filling, not reaching the edges of the fillet.

13. Step 12:

    

    Sprinkle the remaining gelatin on top of the vegetables.

14. Step 13:

    

    Using a food wrap, gently roll the fillets into a tight roll.

15. Step 14:

    

    Wrap the fish roll in several layers of film, achieving complete tightness so that water does not get into the fish when cooking.

16. Step 15:

    

    Dip the roll in boiling water, bring to a boil. Cook over moderate heat for 20-25 minutes. Remove the finished roll, cool it. Put it in the refrigerator, without unwrapping the film, for 6-8 hours, so that the gelatin completely grasps. Cut the chilled roll into pieces and serve to the table. Enjoy your meal!