Composition / ingredients
Cooking method
1. Peel the carrots, wash them, grate them. Peel the onion, cut into thin half rings. Fry the onion and carrot in vegetable oil until soft, about 3-4 minutes.
2. Cleaning the fish: cut off the head and tail, clean out the insides, remove the black film. Very carefully we separate the spine, remove the bones.
3. On a piece of food film, we spread the prepared carcasses overlap, spread the filling on the fish, distribute it evenly, sprinkle with gelatin, roll up a tight roll. Wrap the food wrap in three layers on top of the roll.
4. We place the roll in a saucepan of a suitable size, fill it with water and send it to the fire, cook for 20 minutes from the moment of boiling.
5. We remove the mackerel on a dish, let it cool, cut into pieces, remove the film from each piece and serve it beautifully on a platter.
Help yourself!
Calorie 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
