Lightly salted mackerel roll

Lightly salted mackerel roll

Category: Yeast bread

Ingredients
mackerel	2 pcs
salt	1 tbsp. the spoon
sugar	1 tbsp. the spoon
garlic	4-5 teeth
ground black pepper	1/2 tsp
ground coriander	1 tsp

Cooking method

• I had a little difficulty in cooking. Well, I did not curl up so briskly a roll of 4 pieces of fish. There was no parchment, only baking paper, which after two minutes had spilled out safely. On cellophane, the roll slid and fell apart. After 10 minutes of unsuccessful struggle, I rolled each piece of fish into a separate roll. I started doing the roll quite late and the transfer of the roll into the freezer fell at 12 o'clock at night. I had to set the alarm, because we are larks and go to bed at 10-11 o'clock. At 12 am the alarm clock rang, the fish successfully migrated to the freezer, I stood at the window: the long-awaited rain was falling. Late, night, well, I went to bed, but there was no sleep. Until 4 am. And at 5 the dog is brought out. Here is an adventure roll, but no less delicious.
• Wash the mackerel, gut, remove the head and cut into fillets, removing the ridge, rib bones and fins.
• Season each fillet with salt, pepper, lightly sprinkle with sugar, ground coriander and finely chopped garlic.
• Take a piece of parchment paper, spread the fillet on it, skin side down in an overlap, use the paper to tightly roll the resulting layer into a roll. Put the roll in a cool place for 4 hours. Then put it in the freezer. After a day, you can get it out of the freezer, cut off small plastic rolls with a sharp knife, put bread on toast, and put the rest in the freezer. If you wish, you can take it out of the freezer and cut it off again, and cut it off, and cut it off, and do not forget to pour beer into the mugs.

Note

This recipe lives here. 🔗
and copied word for word here.

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celfh I want to clarify - I correctly understood that the fish is fresh-frozen, well, is it fresh?

celfh I want to clarify - I correctly understood that the fish is fresh-frozen, well, is it fresh?

absolutely correct. And the larger, the easier it is to work with it. Only now is not the season for good mackerel. It's just that when I saw the recipe, I really wanted to do it either now or never. So I took what was. And what good can be after such a wild heat? The fish was obviously frozen and thawed a couple of times and still very tasty. I can imagine how good a roll made of high-quality fresh mackerel catch will be

And I did the roll a little differently yesterday. I treated my colleagues today, they liked it.
Maybe someone else will be tempted. Mackerel preparation is the same. I put the spread fish on cling film. Sprinkle with salt, black pepper and lemon, gelatin (sometimes I do it with seasoning for fish). Instead of a ridge, I put a strip of bacon, grated boiled carrots on the sides, quarters of a boiled egg. Wrap all this tightly in foil (as in the recipe for Chuchelka "steamed chicken roll"). Then in boiling water for 30 minutes, cool under slight oppression in the refrigerator.

Nakapustina, can you tell us more about how you fold it, along or across? Plizzzzzzzz. I will say in pursuit that I made chicken roll from Chuchelka.

Nakapustina, can you tell us more about how you fold it, along or across? Plizzzzzzzz. I will say in pursuit that I made chicken roll from Chuchelka.

It is clearly folded along. Even if you put the fish in pieces, it will turn out like chicken - the gelatin will hold everything.

I wrote there in the subject. that such a roll can be made of fish.

[Gaby]

Gaby, the fish must be rolled along

[celfh]

celfh, just made the rolls, put them in the refrigerator. I have a question, when serving, after cutting from the freezer, defrost the pieces?

after cutting from the freezer, defrost the pieces?

Well, they don't need to be eaten with ice cream. After cutting, they quickly defrost.

Thank you!

I made these rolls from fresh mackerel with carrots, scrambled eggs and dill. Very tasty.
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