Tender stuffed mackerel

Today Smakota (Smakotainfo.com) offers you prepare tender stuffed mackerel. Preparing this dish will not take much time and effort, and the result will pleasantly surprise you.

If the mackerel is frozen, it is advisable to thaw it overnight on the last shelf of the refrigerator. If guests are on the doorstep, you can defrost them in a little salted water. And here is the preparation itself.

A recipe for tender stuffed mackerel

• Mackerel (freshly thawed) – 1 piece.
• Onion-1 piece.
• Carrot-1 piece.
• Bulgarian pepper – 1 piece.
• Mushrooms – 200 g.
• Hard cheese – 100 g.
• Sour cream – 1 tbsp.
• Salt – to taste.
• Garlic – 3 cloves.
• Black pepper – to taste.
• Marjoram – a little.
• Fennel – a pinch.

We take thawed mackerel. We put it in front of us with the tummy down. We make two incisions – near the head and near the tail, perpendicular to the carcass itself. Then we cut with a knife along the body, along the line where the upper fin is located. We take scissors and cut off the spine near the head and near the tail. Now carefully remove the main bone and small bones. We take out the entrails and remove the black film that is in the belly so that the dish does not become bitter. Now your mackerel will resemble a “shuttle”.

Coat the mackerel with crushed garlic, oil, a little pepper and salt. Let the fish marinate. Let’s put it aside.

Now cut the onion, mushrooms, sweet pepper into small cubes. Grate the carrot on a carrot grater. Fry the vegetables a little with sour cream, salt, pepper, marjoram and fennel.

We fill the fish with vegetables fried in a pan. Sprinkle with grated cheese and put in an oven heated to 180 degrees for 20 minutes.

The result is unsurpassed! Bon appetit!