Stuffed mackerel with pickled cucumbers in the oven
This is a very unusual roll of whole mackerel. Agree, pickled cucumbers in the filling of baked fish can surprise even experienced cooks. But in fact, everything turns out very harmoniously and effectively. It is better to serve the dish cold when it is thoroughly infused. And immediately cut it into pieces.
Ingredients
- Mackerel (large) – 1 piece
- Pickled cucumbers - 2-3 pieces
- Carrots - 2 pieces
- Onion - 1 piece
- Chicken eggs - 2 pieces
- Cheese - 100 g
- Olive oil - 2 art.l.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Wash and gut the fish, rub it with oil and spices.
Boil the eggs and grate on a coarse grater.
Separately grate the carrots and finely chop the onion. Lightly fry them until soft.
Leave the small cucumbers whole, and cut the large ones into strips.
Stuff the mackerel with all the stuffing and wrap it tightly in several layers of foil.
Bake for 45 minutes at 180 degrees and let the fish cool directly in the foil.
Put it in the refrigerator overnight or at least for a couple of hours.
