Stuffed mackerel
Composition / ingredients
4
servings:
Cooking method
Cut up the mackerel, wash it, spread it out with a book and carefully release it from the bones.
Add salt, pepper, sprinkle with dry gelatin. Next, boiled carrots or fried carrots with onions. From the top to one side we lay the chopped eggs in rings.
Connect the two halves. Wrap tightly in plastic wrap in several layers. Put these "mummies" in boiling water and cook for 30 minutes.
Pull it out and put it under the press! (on a plate of fish right in the film, without unwrapping, on top of a cutting board and something heavy). As soon as it cools down, put it in the refrigerator for 3 hours.
After cooling, you can cut into pieces directly in the film, so the pieces will be smooth and will not fall apart
Add salt, pepper, sprinkle with dry gelatin. Next, boiled carrots or fried carrots with onions. From the top to one side we lay the chopped eggs in rings.
Connect the two halves. Wrap tightly in plastic wrap in several layers. Put these "mummies" in boiling water and cook for 30 minutes.
Pull it out and put it under the press! (on a plate of fish right in the film, without unwrapping, on top of a cutting board and something heavy). As soon as it cools down, put it in the refrigerator for 3 hours.
After cooling, you can cut into pieces directly in the film, so the pieces will be smooth and will not fall apart
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- 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
- Gelatin - 355 kcal/100g
