Mackerel roll with bacon gelatin carrots
Composition / ingredients
8
servings:
Step-by-step cooking
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Cut the prepared chilled fish into fillets (remove the skin, remove the insides, bones) to get 2 identical layers.
Add salt and pepper, sprinkle lightly with sugar.
Grate carrots on a coarse grater, cut lard into thin plates, egg into circles.
Pour an even layer of dry gelatin on one half of the fillet, lay out layers: lard-carrot-egg.
Cover with a second layer of fillets, wrap in plastic wrap, tie.
Pierce the film with a needle in several places. Lower the roll into boiling salted water, cook for 20-40
min. depending on the size of the fish.
Get it out, put it under the press until it cools down completely, then put it in the refrigerator. Remove the film from the roll, cut it. Bon appetit!
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
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
