House, design, renovation, decor. Courtyard and garden. With your own hands

Mackerel stuffed with mushrooms and cheese

Pauline

69 years old
Israel

3.

4.

At Taisiya's request, I am posting a recipe for this tender, juicy and very tasty fish, which I saw at GadenKa. My photo.

Large fresh or frozen mackerel (then it needs to be thawed), weighing 800-900g. , gut, cut off the head, wash very well and clean from the films inside. Pull out the bones and the ridge - this can be done as follows - put the fish on the stomach, spreading the sides and press on the back. The ridge and bones pop out by themselves. Remove bones.

Lay the fillet on the back, salt, pepper, sprinkle with fish spices, sprinkle generously with lemon juice. Rub a little vegetable oil into both halves, wrap in plastic and refrigerate for several hours. I went to bed for the night.

Filling - 250g of mushrooms, can be from a jar, overcook with 1 onion
- cut 4 thin slices from 200g of hard cheese, the rest
grate and mix with 5 tablespoons of sour cream, add
half a glass of finely chopped dill and parsley,
mix.

Cut 1 boiled egg lengthwise into thin slices.

Remove the fish from the refrigerator, grease the inside with 2 tablespoons of sour cream, sprinkle with herbs, put 2 slices of cheese on both halves.
On top of the cheese, on the one hand, put half of the fried mushrooms, on them the chopped egg in one layer and on them the second half of the mushrooms.

Top with grated cheese mixed with sour cream and herbs.
Put on a baking sheet covered with baking paper, put in an oven preheated to 180 degrees for 30 minutes.
The main thing is not to overexpose, so that it is not dry!

And this is how it turns out on the cut.

I would be glad if you like it too.

4.

We put the carcass on the tummy, spreading the sides.
Press on your back with your hand and press down.
The spine and bones will pop out of their own accord

5.

We turn over and carefully remove the crawled bones, just in case we check for the presence of the remaining bones and, if there are, remove them as well.

6.

Put the gutted fillet on the back, salt, pepper, sprinkle with spices and herbs, sprinkle with lemon juice, oil, rub a little into the meat, cover with foil and put in the refrigerator for a couple of hours

7.

Arrange the pickled carcass, grease with 1-2 tbsp. sour cream, sprinkle with fresh herbs, lay out a few plastics of cheese.

8.

On top of the cheese, on one half of the fish, put some of the mushrooms

9.

Put the chopped egg on the mushrooms.

10.

Put the rest of the mushrooms and onions on the egg.
Cover the filling with the free mackerel half.

11.

Top with grated cheese mixed with sour cream and herbs.
Put in a preheated oven for 25-30 minutes at 180-200 degrees.
The main thing is not to overexpose the mackerel in the oven, this fish is cooked instantly, and will be dry if overcooked.

13.

14.


I had two fish, I put them on top of each other, so it was even more convenient to stuff
This is a cutaway

Ani
I don’t know what to call Bulgaria, ........ delicious, delicious, unmatched fish turned out. Thanks for the wonderful recipe!

15.

Since this dish is very effective, and besides, it is incredibly tasty, it is best to serve mackerel stuffed with mushrooms and cheese on a festive table - your guests will be delighted with it.

Servings: 4-5

A simple recipe for mackerel stuffed with mushrooms and homemade cheese step by step with a photo. Easy to cook at home in 1 hour. Contains only 248 calories. Author's recipe for home cooking.

• Prep time: 20 minutes
• Cooking time: 1 h
• Calorie count: 248 kcal
• Servings: 4 servings
• Occasion: For lunch

• Complexity: A simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Filled dishes

Ingredients for six servings

• Mackerel - 1 Piece
• Champignons - 250 Grams
• Onion - 1 Piece
• Hard cheese - 50 Grams
• Mayonnaise - 25 Grams (or sour cream)
• Spices - - To taste (seasoning for fish, ground black pepper)
• Salt - - To taste
• Vegetable oil - 2 tbsp. spoons (for frying)

Step by step cooking

1. There must be fish on any festive table, so the table itself looks richer, and it is always pleasant to please guests with a variety of dishes. This simple recipe for mackerel stuffed with mushrooms and cheese is perfect for celebrating any event, because such a fish looks delicious and its taste is divine. And what's even better is that you can easily and quickly make mackerel stuffed with mushrooms and cheese, there will still be a lot of time to decorate your table.
2. 1) So, peel the onions and cut them into small cubes, wash the hornbeams and cut them into small pieces. Now pour vegetable oil into the pan and put it on the fire, fry the mushrooms and onions in oil until golden brown.
3. 2) While our filling is fried, we take the mackerel and make a cut along its ridge, through it we carefully take out all the bones and the ridge itself, remove the insides. We wash the fish under running water and dry it with a paper napkin.
4. 3) Next, we grease the mackerel inside with a small amount of mayonnaise and rub it on all sides with spices, put the prepared filling inside the fish (it should be salted and seasoned with ground pepper). Three cheese on a coarse grater and spread it over the filling, carefully tie the mackerel with ropes so that the filling does not come out of it.
5. 4) We wrap the fish in a sheet of foil and put it on a baking sheet, put it in an oven preheated to 160-175 degrees for 35 minutes. After the time has elapsed, unfold the foil and bake the mackerel without foil for another 8-10 minutes, so that a golden brown crust forms on it.
6. After that, our amazing and incredibly tasty mackerel can be served, and do not be afraid that the fish will cool down, because everyone will like it when cold. Bon Appetit!

Rinse the fish, dry with paper towels.

Trim fins and tail. Make an incision along the back, separate the meat from the ridge and use scissors to cut the ridge. It is also necessary to remove the gill from the head. Then take out all the insides and wash thoroughly inside and out. Pat dry again using paper towels.

Salt a little mackerel, sprinkle with black pepper and fish spices. You can limit yourself to only salt and black pepper.

Prepare the filling. Cut the mushrooms and onions into cubes. Fry everything in a pan, adding 2 tbsp. tablespoons of vegetable oil.

Fry over medium heat until mushrooms are browned.

In a bowl, combine the cooled fried mushrooms with onions, sour cream and half of the cheese, which must be grated on a coarse grater.

Mix everything well.

Cut off a piece of foil in which you can wrap the mackerel completely. Lubricate it with 1 tbsp. a spoonful of vegetable oil. Place the fish in the center and place all the filling inside, as shown in the photo.

Sprinkle with the remaining grated hard cheese on top.

Wrap the mackerel in foil and place in a preheated oven to 200 degrees. After 30 minutes, open the foil and leave to bake for another 20 minutes to get a beautiful and ruddy cheese crust.

Mackerel stuffed in the oven is ready. Let cool slightly and serve. The next day, the fish becomes even tastier and denser, then it will be easier to cut it into portioned pieces.

Bon Appetit!

1 fresh or frozen mackerel
- 200-300 g of champignons
- 4 tbsp. sour cream spoons
- 1 egg (boiled)
- 100-150 g of hard cheese
- 1 onion
- 1-2 tbsp. tablespoons of lemon juice
- 2 tbsp. tablespoons of vegetable oil
- salt, spices to taste
- greens (dill, parsley)

Preparation:

My mackerel and begging.

At your discretion, cut off the fish's head or leave it.

Getting rid of the bones in the fish.

Remove the top film and our fish is ready to use.

Put the finished mackerel fillet on the back, salt, pepper, sprinkle with your favorite spices, sprinkle with lemon juice, rub a little into the vegetable oil carcass, cover with cling film and send to marinate in the refrigerator for a couple of hours.

While the mackerel is marinated, we will be busy with the filling.

Fry chopped onions and mushrooms.

Cut the boiled egg lengthwise into plates.

Cut 4 slices from the cheese, rub the rest on a coarse grater and mix with sour cream.

Finely chop the herbs and add half of the herbs to the mixture of cheese and sour cream.

We lay out the already pickled mackerel. It can be on the table, it can already be on a baking sheet covered with foil.

Lubricate it with 1-2 tbsp. spoons of sour cream, sprinkle with the remaining herbs and put 2 slices of cheese on one half of the carcass.

On top of the cheese, also on one half, lay out some of the mushrooms with onions.

Put prepared egg plates on the mushrooms.

Put the remaining mushrooms and the remaining slices of cheese on the egg.

Cover the filling with a free half of the fish.

Now put the prepared sauce on the mackerel, this is cheese with an estimate and herbs.