Mackerel Roll with Vegetables
A fish appetizer to dress up the holiday table! This mackerel roll with vegetables is a really eye-catching way to serve fish — it'll win over every guest. Don't peel all the plastic wrap off the roll at once; remove it a bit at a time as needed, since it keeps the fish from drying out and helps it hold its shape.
TaTa
Recipe author
Mackerel Roll with Vegetables
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 %
13 g
Fats 45 %
13 g
Carbohydrates 10 %
3 g
180 kcal
GI:
100
/
0
/
0
- Peel, wash, and grate the carrots. Peel the onion and cut it into thin half-moons. Fry the onion and carrot in vegetable oil until soft, about 3–4 minutes.
- Clean the fish: cut off the head and tail, remove the innards, and strip out the dark membrane. Carefully remove the backbone and pull out the bones.
- Lay the prepared fillets, overlapping, on a sheet of plastic wrap. Spread the filling over the fish in an even layer, sprinkle with the gelatin, and roll it up into a tight roll. Wrap the roll in three more layers of plastic wrap.
- Place the roll in an appropriately sized pot, cover with water, set over the heat, and cook for 20 minutes from the time it comes to a boil.
- Transfer the mackerel to a platter, let it cool, and slice it into pieces. Peel the wrap off each slice and arrange them attractively on the platter.
- Dig in!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Vegetable oil - 873 kcal/100g
- Gelatin - 355 kcal/100g
- Onion - 41 kcal/100g
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