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Braised mackerel in norwegian
4 servings
Cut the fish into small pieces. Grease the dishes with fat, put the fish in rows, pouring salt, pepper and parsley over each row. Prepare 1/2 l of strong decoction of mackerel heads, bones and fins in advance, season with calcined flour and salt. Pour the fish, bring to a boil and simmer over a low heat, shaking periodically. Sprinkle with parsley greens before serving. Side with fresh vegetables (tomatoes, cucumbers) and boiled potatoes.
Cut the fish into small pieces. Grease the dishes with fat, put the fish in rows, pouring salt, pepper and parsley over each row. Prepare 1/2 l of strong decoction of mackerel heads, bones and fins in advance, season with calcined flour and salt. Pour the fish, bring to a boil and simmer over a low heat, shaking periodically. Sprinkle with parsley greens before serving. Side with fresh vegetables (tomatoes, cucumbers) and boiled potatoes.
mackerel - 1 kg, butter - 30 g, wheat flour - 2 tbsp. spoons, black pepper to taste, allspice to taste, parsley greens to taste, salt to taste
