Good Lifestyle

Sure you are at least once in your life but tasted mackerel. This is distributed on our food scales. Mackerel - ocean origin, it can sometimes be found in the sea, but never in fresh water. That is why meat in this fish are clean and tender. Mackerel in 2 seconds gains speed up to 80 km / h. This property is due to strong muscle. As a result we have a valuable nutrition meat.

In mackerel, there are all microelements and vitamins needed for our body, in particular, saturated fatty acid omega-3. By the way, this acid promotes the prevention of oncological diseases. All these qualities and, of course, affordable price, made a mackerel with a popular product. Of course, it has a pronounced self-sufficient taste, but we offer you some interesting recipes that "discover" the fish taste in a new way.

1. Recipe from Gordon Ramza, world-famous cookI

First, mackerel should be carefully filed on both sides. Calculate that there are 2 fillets out of one fish. Be sure to get seamlessly. The next step is to make marinade for fish. Mix paprika, dill, garlic and oil. A mixture of spices grease the fillet on both sides and leave per hour to marble.

After that, bake fish for 20 minutes in heated to 200 degrees. Make sure that the fish is overheated in the furnace - it will be dry. Will not assume such an error.

2.Mackerel in 3 minutes

Mackerel can be prepared in three minutes and it will be absolutely suitable for consumption. But, of course, it is necessary to prepare in advance.

To begin, soak onion husk for several hours. While water is gaining well, put it on fire and salt. Follow the proportions - 5 tablespoons of salt on a liter of water. Once water boils - you can put a mackerel and cook for 3 minutes. After that, the colander got and can be submitted to the table.

If the fish is very large - it is better to cut it with pieces in order to boil more. To check the fish to readiness - scratch it in several places. It should be soft and tender.

3.Murmansk Salo.

So is the method of salting mackerel. With such a preparation, it can be stored in a freezer and get when required. Mackerel will be able to stay not only suitable for eating, but also delicious.

To begin with, thoroughly wash the mackerel and use it from all over the excess: Telbukhs, fins, heads and tail. With maximum caution, we make a cut on the spine, while trying to cut meat at a minimum. Then the cut to turn out and get bones, including the ridge and ribs. Next, the simpler stage - you need to mix sugar and salt. In sufficient quantity, salting mackerel, the main thing to do this on all sides. Add a rubble garlic there (do not regret it, it is he will give a piquant taste fish) and a crushed bay leaf. Then add the hammer pepper and coriander. All this mix thoroughly and rub them fish.

From cooking - everything. Then just soak the fillet in a food film and leave in the refrigerator for the night. In the morning you can taste.

4.Mackerel in Bans

First of all, it is worth noting an interesting and extraordinary way of cooking. Agree, not every day you are preparing something in the ordinary jar. In this case, mackerel goes out very gentle, because it is prepared in own juice.

. Initially onions cut with semi-slots, but a carrot filling on a shallow grater. Fish clean as usual, wash and remove the inside well. Then cut fish with big pieces and dry up.

Then take a 1 liter bank and put on its bottom onion, and the top of the fish, only to cover the bottom. Then they teach half a carrot. By taste (but it is not possible to add) 3 laurel leaves, and 3 black pepper pea.

After that it is necessary to lay out such layers to the very top and pour all the oil. Bank is closed with foil and one hour at a temperature of 160 degrees bake in the oven. In an hour you can taste.

5.Mackerel with nut-cheese filling

Carefully. It's just an incredibly delicious combination of products. Clean fish and get cautiously cafes. After that, you can smash the superfluous moisture towel. Lubricate Fish fillets mustard (best taste French beans). Grind the nuts and sink cheese, mix. Retrieve this mixture of fish. Reopulate thread and wrap in foil. Bake at a temperature of 180 degrees about 20-25 minutes.

6.Exotic filling for mackerel

This recipe will appeal to gourmets and innocent combinations. In addition, such a dish will become a star of a festive table. In the baking form, lay the crushed garlic, slices of orange and persimmon. Add a mixture of spices: bay leaf, salt, black pepper. Pre-cleaned fish Cut pieces and put on fruit. Waste on top of all oil (olive will be a faster) and white dry wine. Calculate the proportion of 50 ml of alcohol to 2 fish.

Bake such beauty requires 35-40 minutes in a warmed oven. Fruits and wine just an incredible combination, it makes a dish very gentle and fragrant.