Boiled fish in 3 minutes in onion husks with liquid smoke

Step-by-step cooking

1. Step 1:

   

   Here are all the necessary ingredients. In the original recipe, there was more salt - 5 tablespoons, but I tried it and it turned out to be salty for me, so I slightly reduced the salt. But still - a lot of salt is required, because in such a short time the fish should have time to salt. You can take other varieties of fish, for example: pelamis, herring.

2. Step 2:

   

   The onion husks are thoroughly washed

3. Step 3:

   

   Pour 1 liter of water and leave for about 10 minutes - this is about the time while we are cutting up the fish

4. Step 4:

   

   When I cut up fish, I always wrap the board in a bag, and then I line it with paper or paper towels, because I really don't like the fishy smell, which is very difficult to wash later

5. Step 5:

   

   We release the fish from the head, take out the insides and remove the black film in the abdomen

6. Step 6:

   

   Then wash well and dry with paper towels

7. Step 7:

   

   If we want to serve it in portions for several people, it's better to cut it at once, because you probably won't be able to cut the finished mackerel neatly and evenly. If the appearance is not important to you, you can boil the whole carcass

8. Step 8:

   

   Next, pour salt into the onion husk And add liquid smoke. Of course, you can cook without liquid smoke, but with smoke, the taste will be just super smoked.

10. Step 9:

    

    Put on fire and bring to a boil

11. Step 10:

    

    Boil for 2 minutes so that the brine gets a beautiful color

12. Step 11:

    

    We put the prepared mackerel in boiling brine and cook for exactly 3 minutes

13. Step 12:

    

    Then we throw it into a colander and peel the fish from the husk

14. Step 13:

    

    Optionally sprinkle the finished fish with lemon juice

15. Step 14:

    

    That's it - very tasty both hot and cold

16. Step 15:

    

    Bon appetit