Mackerel roll with gelatin

6 servings
7 hours 10 min

The filling for the fish roll can be diversified by adding separately fried mushrooms to the prepared vegetables. You can also supplement the vegetables with a small amount of finely chopped bell pepper (in step

4). As a roll is hermetically wrapped in film, it is cooked in its own juice. There is no gelatine mass in it, gelatine is fully absorbed into the fish. It is convenient to cut the chilled roll right in the film. The film is very easy to remove from each piece.

How do you make a mackerel roll with gelatin? Prepare the products. Defrost the mackerel by transferring it from the freezer to the fridge. It is better not to defrost the fish to the end - so it will be easier to cut it. When choosing mackerel, see that the carcass is without damage and there is not too much ice. It is better to buy fish with your head, because often it is cut off so that no traces of rot are visible.

Peel and chop the bulb onions into small cubes.

Peel and grate the carrots.

In a pan with the addition of vegetable oil, fry the vegetables over a medium heat, stirring occasionally, until soft.

At the end of cooking, add the ground coriander and paprika, stir. Simmer the vegetables for another 3 minutes. You can use other spices and seasonings, or take a ready-made mixture of seasonings for fish. Leave the filling to cool.

In mackerel, cut off the head and tail, cut the abdomen and remove the insides. Rinse the fish well with cold water, be sure to remove the black film inside the abdomen, then dry the carcass well.

From the side of the abdomen with a sharp knife, make cuts along the ridge on both sides. Carefully remove the ridge without damaging the back of the fish. You should get a filet in the form of a book.

Remove all bones.

Place the prepared fish on cling film a little overlapping and so that the tail parts of the fillet are on opposite sides.

Salt the fillet, sprinkle with black ground pepper. Sprinkle the fillet evenly with half the gelatin.

Lay out the vegetable filling without reaching the edges of the fillet.

Top with the remaining gelatin over the vegetables.

Using cling film, gently roll the fillet into a tight roll.

Wrap the fish roll in several layers of film, achieving complete tightness so that the water does not get into the fish during cooking.

Lower the roll into boiling water, bring to a boil. Cook over a moderate heat for 20-25 minutes. Remove the finished roll, cool. Put in the fridge, without unwrapping the film, for 6-8 hours so that the gelatin fully grabs. Chilled roll cut into pieces and serve to the table. Enjoy your meal!

Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.

Note that the quality and taste of the finished dish largely depends on the correct defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to decide on the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here.