King's mackerel roll

6 servings
8 hours

How to make royal roll from mackerel? Prepare all the necessary ingredients. Mackerel needs to be chosen more, fatter with a wide back. Boiled eggs in the recipe can be replaced with grated cheese.

Let's start with the preparation of the filling. Clean one large onion from husks, wash, dry and finely cut. Take a frying pan, heat the vegetable oil in it and fry the onions until transparent for a minute 3.

Take large carrots, wash with a brush in running water, peel and grate over a coarse grater. Send the grated carrots to fry in the pan to the onion. Stir, salt a little and pepper to taste. Fry the carrots until half cooked, about 3 minutes, and turn off the heat. Carrots will reach readiness during further cooking and keep their shape.

Place the cooked onion and carrot roast on a plate and leave to cool a little.

Take eggs, wash them with soda under running water, as there may be harmful bacteria on their surface. Boil the eggs hard-boiled and cool in cold water. Clean the cooled eggs from the shell and rub on a coarse grater.

Now we will deal with the most interesting - the preparation of the fish. I buy freshly frozen mackerel. The main thing is to look so that it is not frozen, does not defrost several times and that ice is absent. Mackerel I came across very large, 600 grams. Wash the fish, cut off the head and tail. Cut all fins with kitchen scissors. Carefully cut the mackerel abdomen and clean the insides, remove the black films.

Cut two sides of the fish ridge and cut it out. Then, probing the fillet with your fingers, take out all the bones. There are few of them, mostly ribs and some bones where the fins were.

Transfer the chopped mackerel fillet to cling film. Salt and pepper the fish to taste. Sprinkle with half the volume of gelatin. It will help preserve the attractive appearance of the finished roll. Around the same time, put clean water in the pan and put it on the stove, we will need it soon.

Next, we will begin to lay out the filling. Put the cooled onion and carrot roast in the first layer. Spread the filling over the fish, leaving a couple of centimeters of free edge on both sides.

Then spread the egg across the fish, also leaving a couple of centimetres on each side. Sprinkle with the remaining gelatin.

Carefully roll up the roll using cling film. Then wrap the rolled roll well, also with cling film (4-5 layers), flip the film and wrap the fish a few more layers across. You can also tie the roll with thread for strength.

Send the roll to a saucepan of boiled water and cook for 30 minutes under a closed lid. Remove from the water, cool for 15 minutes. Then send under the yoke (I just cover the cutting board on top and put a bag of milk on it).

Leave the roll in the fridge under the yoke for 7 hours (overnight). After this time, remove the film from the fish. All that remains is to cut the roll into rings. Enjoy your meal!