Royal mackerel roll

Step-by-step cooking

1. Step 1:

   

   For the Royal Mackerel Roll, we will need a very small set of products. Mackerel should be chosen more, fatter with a wide back. If the mackerel is small, then you need to take two pieces and lay them overlap when wrapping the roll. For the filling, take carrots, onions and boiled eggs. Eggs can be replaced with grated cheese.

2. Step 2:

   

   Let's start with the preparation of the filling. One large onion is cleaned, washed and finely chopped. Fry the onion in vegetable oil until transparent.

3. Step 3:

   

   Large carrots are washed from sand, cleaned and grated on a coarse grater. We send the grated carrots to fry in a frying pan to the onion. Mix, a little salt, pepper. We cook the carrots until they are half cooked and turn off the fire.

4. Step 4:

   

   Transfer the finished fried onion and carrot to a plate and let it cool down a little.

5. Step 5:

   

   Boiled eggs are peeled from the shell and grated on a coarse grater.

6. Step 6:

   

   Now let's do the most interesting thing - preparing the fish. I buy mackerel freshly frozen. The main thing is to make sure that the fish is not over-frozen, not defrosted several times and there is no ice. Mackerel I came across a very large 600 grams. Wash the fish, cut off the head and tail. With kitchen scissors, we cut off all the fins. Carefully cut the belly of the mackerel and clean it from the insides, remove the black films.

7. Step 7:

   

   We make incisions on both sides of the fish's spine and cut it out. Then, probing the fillets with our fingers, we take out all the bones. There are few of them, mostly ribs and a few bones in the place where the fins were.

9. Step 8:

   

   Transfer the cut mackerel fillet to the food wrap. Salt and pepper the fish. Sprinkle with half of the gelatin.

10. Step 9:

    

    We begin to lay out the filling. The first layer is spread with a cooled roast of onions and carrots. We distribute the filling over the fish, leaving a couple of centimeters of free edge on both sides.

11. Step 10:

    

    Then we distribute the egg over the fish, also leaving a couple of centimeters on each side. Sprinkle with the remaining gelatin.

12. Step 11:

    

    Carefully roll up the roll with the help of a food film. Then we wrap the rolled roll well with cling film (4-5 layers), turn the film over and wrap a few more layers across. You can also tie the roll with a thread for strength.

13. Step 12:

    

    We send the roll into a saucepan with boiling water and cook for 30 minutes under a closed lid. We take the roll out of the water, cool it for 15 minutes. Then we send it under oppression (I just cover it with a cutting board and put a bag of milk on it).

14. Step 13:

    

    Leave the roll in the refrigerator under oppression for 7 hours (overnight). We remove the film. It remains only to cut the roll into rings.