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Stuffed Mackerel Roll with Fatback, Carrot, and Egg

A fabulous fish, stuffed with fatback, carrot, and egg. Sooo good!

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Mackerel roll with bacon gelatin carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 17 g
Fats 44 % 15 g
Carbohydrates 6 % 2 g
213 kcal
GI: 50 / 0 / 50

Cooking method

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  • Clean and bone the chilled fish into fillets (remove the skin, innards, and bones) so you have two matching slabs. Season with salt and pepper and dust lightly with sugar. Grate the carrot on the coarse side of a grater, slice the fatback into thin sheets, and cut the egg into rounds. Sprinkle an even layer of dry powdered gelatin over one fillet, then layer on the fatback, carrot, and egg. Top with the second fillet, wrap tightly in plastic wrap, and tie it closed. Prick the wrap with a needle in a few places. Lower the roll into boiling salted water and cook for 20–40 minutes, depending on the size of the fish. Take it out, set it under a weight until completely cool, then transfer it to the fridge. Unwrap the roll and slice. Enjoy!

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
  • Fatback - 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

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