Our hostesses are accustomed to serving exquisite gourmet dishes to the festive table. We often prepare cold appetizers from expensive varieties of fish, undeservedly forgetting about affordable mackerel. Mackerel roll baked in the oven is very tasty and fragrant. Such an appetizer will decorate festive table and all guests will love it.

A simple dish with exquisite taste

How to cook mackerel roll? There are two main ways: by boiling or baking fish in the oven. Consider all options.

Traditionally, housewives are used to cooking mackerel rolls with eggs and carrots. This filling can be supplemented with seafood, mushrooms or pickled cucumbers. Each time you will savor a new dish.

To make the roll elastic, solid and look aesthetically pleasing, you will need a thickener. Let's make a mackerel roll with gelatin. Step by step, our recipe will demonstrate the entire culinary process, which will help even inexperienced hostesses cope with this task.

Compound:

• 3 pcs. chilled or freshly frozen mackerel;
• 3 pcs. chicken eggs;
• 2 carrots;
• 30 g of edible gelatin;
• 150 g of hard cheese;
• to taste a mixture of peppers and salt;
• 100 g pickled cucumbers.

Cooking:

1. Mackerel is pre-defrosted in a natural way.
   
2. Cut off the head, tail and fins.
3. We cut the fish carcass along the abdomen and clean the insides.
   
4. Now we need to carefully remove the ridge and all the small bones.


5. Spread the fillet slightly overlapping and cover with food wrap.


6. Spread several layers of food film on a horizontal surface.
7. Lay the chopped fish fillet on top.
8. Season to taste with salt, a mixture of peppers and sprinkle with gelatin.
   
9. Hard-boiled chicken eggs, cool and peel.



10. Pickled cucumbers are cut into two parts. If the cucumbers are large, then chop them in circles.
11. Grind carrots and boiled eggs on a grater.
12. We mix all the ingredients for the filling, salt and spread evenly on the fish fillet.
    
13. Lay pickled cucumber slices on top.
    


14. Place a pot of water on the stove and bring it to a boil.
15. We spread the roll in boiling water and cook it for about 40-60 minutes until fully cooked.
16. Put the finished roll on a dish and put a press on top.
17. When the mackerel roll has cooled completely, put it in the refrigerator for several hours.
18. Remove the film and cut the roll into portioned pieces.

On a note! We wrap the roll on top with several more layers of food film so that it does not fall apart during cooking.

Creating a new culinary masterpiece

If you want to serve a festive table in a chic way, cook a mackerel roll with vegetables. It needs to be baked in the oven. As a filling, you can use other vegetables to your taste.

Compound:

• 2 pcs. freshly frozen mackerel;
• 100 g shrimp;
• 2 pcs. bell peppers;
• 100 g of hard cheese;
• 15-20 pcs. olives;
• 1-2 pcs. pickled cucumbers;
• salt and pepper mixture to taste;
• ½ lemon.

On a note! To make the appetizer bright and beautiful, take yellow, red and green sweet peppers.

Cooking:

Fish Delight

Another option for a festive snack is a pink salmon and mackerel roll in the oven. The combination of two types of fish, spices and spices will make an indelible gastronomic impression on you. The taste of such a roll from the first piece will conquer the stomachs and hearts of gourmets.

Compound:

• 0.5 kg salmon fillet;
• 0.3 kg mackerel fillet;
• 2-3 pcs. garlic cloves;
• 1 sachet of the mixture for the preparation of aspic;
• 50 ml filtered water.

Cooking:

1. Let's prepare the fish fillet.
2. If you have whole carcasses, then they must first be cut, cleaned and lightly beaten off.
3. Place the salmon fillet skin side down on the table.
4. Sprinkle the pink salmon fillet with salt, spices and a mixture for making aspic.
5. Squeeze the garlic cloves through the press on top.
6. Cut the mackerel fillet into small pieces and put on top of the pink salmon.
7. Season the fish with chopped garlic, salt and spices.
8. Carefully wrap the roll and put it in cardboard packaging from under juice or other product.
9. Pour water into the bag.
10. Now we wrap the package with foil, preferably in several layers, and send the roll to the oven.
11. We bake for about one hour at a temperature mark of 230-250 °.
12. When the roll has cooled, put it in the refrigerator overnight.
13. Then carefully cut the package and serve the roll to the table.

Fish roll with mushroom filling

Are you used to constantly surprising others with your culinary skills? Prepare fragrant and incredibly tasty fish roll with mushroom filling.

Compound:

• 3 pcs. freshly frozen or chilled mackerel;
• 2-3 pcs. garlic cloves;
• parsley and dill - 30 g;
• fresh champignons - 0.4 kg;
• salt and pepper mixture to taste;
• 1-2 pcs. melted cheeses.

Cooking:

1. As described in previous recipes, prepare mackerel carcasses.
2. Lay the fillet on a horizontal surface with an overlap.
3. Rinse fresh mushrooms thoroughly, dry and cut into small pieces.
4. Fry mushrooms in refined sunflower oil until fully cooked.
5. We chop the greens, and chop the cheese on a grater.
6. Pass garlic cloves through a press.
7. Mix all ingredients until smooth.
8. We spread the filling on the fish fillet.
9. We wrap the roll and fix it with skewers or toothpicks.
10. Top the fish with refined sunflower oil.
11. We spread the fish rolls on a baking sheet and send it to the oven for 40 minutes.
12. When the roll is ready, take it out of the oven and serve it to the table. Such a roll does not lose its taste even when cold.

Ingredients

• mackerel - 2 pcs.;
• carrot - 150 g;
• pickled cucumber - 1-2 pcs.;
• chicken eggs - 2 pcs.;
• gelatin - 20 g;
• salt;
• spices.

Cooking time - 1 hour 30 minutes + 8-10 hours in the refrigerator.

Yield - 8 servings.

Mackerel roll with vegetables and gelatin, step by step recipe which is described below, does not belong to the category of everyday dishes. Firstly, its preparation requires a certain skill and time, which is always lacking. And, secondly, the mackerel roll with egg and carrots and cucumber turns out to be bright and beautiful, which is why it asks for a festive table.

How to cook mackerel roll with gelatin - step by step recipe

First you need to check if all the products needed to cook mackerel roll with egg and vegetables are available. You will need freshly frozen mackerel, carrots, pickled or pickled cucumbers, chicken or quail eggs (then you will need to take 6 of them). From spices, it is best to take ready-made seasoning for fish, but if this is not available, then you can use a mixture of ground pepper, coriander, turmeric, ginger and other spices to your taste. You will also need cling film to wrap the roll.

The recipe for mackerel roll with gelatin and cucumber, as well as with egg and carrots, you need to start by preparing the filling. To do this, the carrots must be thoroughly washed and boiled until cooked, then cooled and grated on a coarse grater. Hard-boil eggs (chicken or quail), then cool, peel and also grate. If you are using quail eggs, you just need to peel them. Cut cucumbers lengthwise into 4-6 strips.

While the carrots and eggs are cooking, you can prepare the fish. To do this, cut off the tail, head and fins. Then make an incision along the back and carefully pull out the spine and bones. Take out the insides and thoroughly rinse the resulting fillet. Do the same operation with the second mackerel.

When all the preparatory operations are done, you can proceed directly to the manufacture of mackerel roll with gelatin and egg. The recipe with a photo shows step by step in detail how to do it.

Spread cling film on a table or on a large board. Lightly blot the fish fillet with a napkin and spread it on the film towards each other, as shown in the photo. The sides should overlap a little. The resulting fish layer should be salted, generously sprinkled with spices and half of the gelatin.

Put the grated carrot on top, stepping back a little from the edges, and on top of it - the egg layer. If desired, whites and yolks can be grated separately and then laid out in alternating strips. If you opted for quail eggs, they need to be laid whole, in one or two rows.

It remains to tightly roll the roll with a film and wrap it on all sides 4-5 times. Must be sealed packaging.

For reliability, the wrapped roll can be tied with a thread.

Pour water into a large saucepan and bring it to a boil. Dip the roll into boiling water and cook it over low heat for 30 minutes. Then the roll should be put on a plate and left to cool, then put in the refrigerator for 8-10 hours. In the process of cooling the roll, gelatin turns into jelly and binds all the components into a single whole.

Before serving, the roll must be freed from the threads and cut with a very sharp knife directly in the film into pieces about 1.5 cm thick. Then remove the film and put the pieces of the appetizing roll on plates. If desired, the roll can be decorated with herbs.

Now you know how to cook mackerel roll with gelatin. Step by step, with a photo set out detailed instructions for its preparation. It remains only to put it into practice.

We wish you success and bon appetit!

Mackerel is a fish that cannot be spoiled. It is delicious in any form: fried, steamed, baked, stuffed. And on the table it always looks beautiful, appetizing, and festive.

Mackerel roll with gelatin is a light, uncomplicated dish that has a delicate taste and a chic look. Filling vegetables and spices can be adjusted to your taste.

Prepare all the necessary ingredients.

Peel the carrots and grate on a coarse grater.

Peeled and washed onion cut into thin half rings. Pour vegetable oil into the pan and heat for 1-2 minutes. Pour in vegetables. Stirring, fry until soft. It will take no more than 3 minutes. Salt to taste and add spices. Put the browned vegetables in a bowl and take care of the fish.

Cut off the head, tail, take out the insides. Wipe the inside thoroughly, paying special attention to the black film.

Pull out the spinal bone - for this you need to cut with the tip of a knife near the bone itself along the entire length. This must be done carefully so as not to tear the skin on the back of the fish. Carefully remove all bones.

Lay two mackerels overlapping on cling film. Salt to taste, season with spices.

Spread the filling evenly over the entire surface. Sprinkle with gelatin.

Gently roll the stuffed fish into a tight roll.

Make another 3-4 layers with cling film and put the mackerel roll with gelatin into the pan.

Fill with water and send to the fire. After boiling, continue to cook for 20 minutes.

At the end of cooking, carefully remove the roll onto a dish and leave in a cold place until it cools completely.

The film can be removed immediately, can be removed as needed, or can be cut along with it. She moves away from the roll easily and keeps the fish from chapping.

Very tasty, tender, fragrant mackerel roll with gelatin thinly sliced ​​and served.

Bon Appetit. Cook with love.

Mackerel roll - unusual and tasty snack, which will surely appeal to even those who do not really like this fish.

A good recipe that does not require a lot of ingredients. Suitable for any occasion.

Mackerel roll will fit perfectly into any holiday menu.

Required products:

• four pieces of mackerel fillet;
• ground black pepper, salt, nutmeg - to taste;
• a spoonful of salt.

Cooking process:

1. We wash the fillet well, dry it with paper napkins and sprinkle with a mixture of seasonings along with chopped garlic.
2. Now we carefully roll everything into a tight roll, wrap it tightly with cling film or parchment and put it in the cold for about 5 hours, after which we put it in the freezer for another day.

With egg and carrot

Mackerel roll with egg and carrots comes out just amazing.

Required products:

• two eggs;
• about 20 grams of gelatin;
• mackerel fillet;
• two carrots;
• spices to your taste.

Cooking process:

1. Let's start cooking this mackerel roll with gelatin with fish. If you have a carcass, then it must be cut, if fillet, then rinse, dry a little.
2. Then pour the indicated amount of gelatin directly onto it, add salt and other seasonings as you wish.
3. Boil the eggs and carrots until tender, usually about 10 minutes after the water starts to boil.
4. We rub the finished carrots and put them on one half of the fillet, the eggs cut into pieces will go on top.
5. We cover everything with a second piece of fish, wrap it with cling film, and then also with a thread. You can make several punctures with a toothpick.
6. We cook what happened for 20 minutes, cool a little and put it in the refrigerator for several hours.

Mackerel roll baked in the oven

According to this recipe, the dish comes out not only with a special taste, but also beautifully decorated.

Mackerel roll baked in the oven is an unusual, but very tasty snack.

Required products:

• several pieces of mackerel fillet;
• onion and carrot;
• 100 grams of cheese;
• 50 milliliters of oil;
• two cloves of garlic;
• seasonings to taste.

Cooking process:

1. Pour the oil into a well-heated frying pan and bring the pre-chopped onion on it to a ruddy color. Then add the grated carrots and fry until soft.
2. After that, remove the pan and add finely grated cheese to the vegetables, stir until it melts, add seasonings to taste.
3. Cut the fillet into strips, on half of which you need to put a little stuffing, cover with the second part and stab with a toothpick so that it does not fall apart.
4. So lay out all the rolls and bring to readiness in the oven at 170 degrees for about 30 minutes.

With cucumbers and eggs

Such a roll is sometimes called "table" - it just asks for a festive table.

Preparing such a delicacy is not difficult.

Required products:

• three eggs;
• two pickled cucumbers;
• a pack of gelatin;
• seasonings as desired;
• four pieces of fillet;
• two carrots.

Cooking process:

1. Sprinkle the washed, dried fillet with selected spices and gelatin.
2. We bring the carrots and eggs to readiness, peel them. We cut the eggs in half, and rub the carrots, put it on the fish over the spices, then the egg slices and the cucumber, chopped into slices.
3. We close all this with another part of the fillet, tightly wrap it with a film, cook for about 30 minutes, and then put it in the refrigerator overnight, preferably with something, pressing down on the dish.

Royal roll with shrimp

One fish is good, but two is even better. Try the combination of two seafood in this dish.

Such a roll will pleasantly surprise seafood lovers.

Required products:

• about 70 grams of shrimp;
• 100 grams of cheese;
• four fillets of mackerel;
• seasonings to your taste;
• half a sweet pepper and the same amount of pickled cucumber;
• 10 olives.

Cooking process:

1. We wash the fish, cover with spices and proceed to the preparation of the filling.
2. Mix olives with finely chopped pepper, chopped cucumber and add grated cheese.
3. What happened, we put on fillet pieces, and on top - already boiled shrimp.
4. We roll up the roll, tie it with threads, wrap it in foil and cook for an hour in an oven preheated to 200 degrees. May be chilled before serving or eaten immediately.

Freezer cooking method

Mackerel roll in the freezer is a very simple recipe for cooking, and there are a lot of pleasures.

Required products:

• salt and pepper to your taste;
• two leaves of bay leaf;
• two fillets of mackerel.

Cooking process:

1. Cut the fillet lengthwise on one side, rinse, rub in the spices and add the bay leaf, torn into pieces.
2. We carefully tie it with a thread, wrap it in paper, put it in the refrigerator for a day, and then in the freezer. After this time, the fish is ready to eat.

With mushrooms

An excellent recipe that combines fish and mushrooms well.

Required products:

• 100 grams of mushrooms;
• spices to your taste;
• 50 grams of cheese;
• bulb;
• one mackerel fillet.

Cooking process:

1. Grind the onion and mushrooms into small pieces in any way. First, fry the onion a little in a pan, then put the mushrooms to it and bring to a golden brown.
2. We wash the fish, remove everything superfluous, dry it, cover it with the selected spices, it is best if it is salt and black pepper.
3. Top with a layer of mushroom and onion filling.
4. We form a roll, fasten with a thread or a toothpick and hold for about 15 minutes at 200 degrees in the oven.

With garlic butter

The dish is spicy, with a very interesting taste.

A very interesting and spicy dish.

Required products:

• greens at will;
• two cloves of garlic;
• 50 grams of oil;
• two carcasses of mackerel.

Cooking process:

1. We cut the carcasses lengthwise, remove all the insides, costal bones, cut off the head and tail. Rinse and dry with paper towels.
2. Finely chop the selected greens, green onions and dill are best suited. Squeeze the garlic and mix it all with softened butter.
3. We spread the cling film, put the fillet pieces on it with the skin down and put the prepared filling of butter and garlic on them.
4. We cover the top with another part of the carcass, so that we get a book. Wrap with cling film as tightly as possible and put in the refrigerator for an hour, and then put it in the freezer and keep it there until serving.

Mackerel roll in cling film - a cold fish appetizer. In this recipe, I will tell you how to cook fish roll with gelatin in cling film for a festive table or Sunday dinner. This dish is hardly suitable for an everyday menu, since it takes at least 8 hours to prepare and cook it, and preferably more - the gelatin must grab so that the chopped pieces of fish keep their shape.

Choose a medium-sized mackerel, without rusty spots, in general, the fish carcass should be dense, without damage to the skin, the eyes are transparent. You can add any vegetables to your taste in the roll, it is important not to make thick layers and to observe moderation in quantity, otherwise no gelatin will hold the "design".

• Cooking time: 45 minutes
• Servings: 6-8

Ingredients for mackerel roll in cling film

• 700 g frozen mackerel (2 medium-sized fish);
• 2 tbsp dried carrots;
• 2 chicken eggs, hard-boiled;
• 35 g green onions;
• 2 tsp fish seasoning;
• 25 g gelatin;
• a bunch of dill, salt, cling film.

Method for making mackerel roll in cling film

We take a roll of cling film 30 centimeters wide, roll out a strip 40-50 centimeters long on a cutting board. When cooking, the film may burst, the juice will flow out, so we add 3-4 layers of the film to get a tight package.

On the last layer lay out sprigs of green dill.

Defrost the fish, cut off the tail, head and fins. We cut the carcass along the ridge, unfold it, remove the insides and remove the ridge. We pull out the remaining bones with tweezers, rinse the fillet with cold water.

We put two fillets on the film so that we get a rectangle.

Sprinkle the fish with salt and fish seasoning, then evenly scatter two teaspoons of gelatin over the fillet. Gelatin does not need to be pre-soaked in water, pour it dry.

Then we sprinkle the fish with dried carrots, such carrots are ideal for making rolls.

Cut boiled eggs in half, separate the whites from the yolks. We rub the protein on a fine grater, spread it on the fish in an even layer.

Chicken yolks are also rubbed on a fine grater. We spread the grated yolk with a strip in the middle of the fish rectangle. Then again scatter the gelatin granules and a little more salt.

We lift the edge of the film, fold a tight bundle, wrap the bundle with several more layers of film. We tie the edges with culinary twine or thread.

We place the mackerel roll in cling film at the bottom of a large saucepan. Pour cold water so that the bundle floats and floats freely. Close the pan tightly, put on the stove.

Bring the water to a boil over moderate heat, then reduce the gas so that the water only gurgles a little. Cook for 25-35 minutes depending on the size and thickness of the mackerel.

Carefully, trying not to damage the shell, lay out the finished roll on a flat plate. As soon as it cools down a bit, put it in the refrigerator for 8-12 hours.

We cut the shell, with a sharp knife we ​​cut the mackerel roll, cooked in cling film, in portions. We serve the mackerel roll on the table cold.

Bon Appetit!