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Mackerel roll with gelatin
Tender and meaty, infused with fat, the fillet of this popular and very accessible fish stands out wonderfully in any dish. But the mackerel roll with gelatin is particularly worth mentioning.
It’s not only a delicious snack but also very beautiful, rightfully gracing the festive table. In the cross-section of the roll, a marbled pattern can be seen, interspersed with green and red-orange inserts, which undoubtedly attracts attention.
Preparation time: 45 minutes + 12 for stabilization.
Ingredients
Show ingredients
Let's prepare the necessary products for making mackerel roll with gelatin.
- mackerel, frozen - 2 pcs;
- soy sauce - 35 ml;
- instant food gelatin - 2 tsp;
- smoked paprika - 3 tsp;
- small carrot - 1 pc;
- bright bell pepper - 1/2 pc;
- mix of spinach and parsley - a bunch.
Preparation
- Since the mackerel fillet is very tender, it is better to process the fish while it is still not fully defrosted. First, cut off the head and tail. Remove the side and belly fins. Then cut the carcass along the spine on both sides, not reaching the belly. This way, the spine and dorsal fin will be removed at once.
- Spread the carcass, clean it from the black membranes, and remove the remaining rib and other small bones.
- Pour soy sauce on the fish. It won't marinate for long - only the time needed to prepare the filling.
- Finely chop the bright bell pepper.
- Grate the carrot.
- With a minimal amount of oil, lightly sauté the vegetables just until they become softer.
- Chop the greens.
- Prepare foil for wrapping the roll, place parchment paper on top, and grease it with refined oil.
- Lay out the first carcass, then on it "overlapping" the second. Sprinkle the flesh with gelatin for better adhesion.
- Cover one fish with smoked paprika.
- Also put the sautéed vegetables here.
- Sprinkle the second carcass with greens.
- Now it is necessary to join the roll by wrapping the free edges over each other.
- Tightly twist the preparation in parchment, and then in foil. Send this thick "candy" into the already hot oven (t = 190 degrees). There the roll will be baked for 40 minutes. Then, let it cool and place it on the shelf of the refrigerator for stabilization, without unwrapping the package.
- After 12 hours, remove the foil and parchment.
Before serving, the mackerel roll with gelatin baked in the oven should be sliced into rounds and placed on a dish. The golden crust beautifully frames the marbled cross-section, securely holding the given shape. Such a snack goes perfectly with potatoes and vegetables.
Enjoy your meal!
