Mackerel rolls. Baked mackerel roll in the oven. Mackerel roll recipes

Mackerel roll is an unusual and tasty appetizer that will surely appeal to even those who don’t really like this fish.

A good recipe that doesn't require many 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;
• spoon 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 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, then put it in the freezer for another day.

With egg and carrots

The mackerel roll with egg and carrots is simply amazing.

Required Products:

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

Cooking process:

1. Let's start preparing this mackerel roll with gelatin with fish. If you have a carcass, then you need to cut it, if it’s a fillet, then rinse it and dry it a little.
2. Then pour the specified amount of gelatin directly onto it, add salt and other seasonings as desired.
3. Boil the eggs and carrots until tender, usually about 10 minutes after the water starts boiling.
4. Grate the finished carrots and place them on one half of the fillet; eggs, cut into pieces, will go on top.
5. Cover everything with a second piece of fish, wrap it with cling film, and then with thread. You can make several punctures with a toothpick.
6. Cook the resulting mixture for 20 minutes, cool slightly 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 appetizer.

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 oil into a well-heated frying pan and heat the pre-chopped onion until golden brown. Then add grated carrots and fry until soft.
2. After this, 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, put a little filling on half of them, cover with the second part and pin with a toothpick so that it does not fall apart.
4. So we lay out all the rolls and cook in the oven at 170 degrees for about 30 minutes.

With cucumbers and eggs

Some people call this roll “table” - it just begs to be served on the holiday table.

Preparing such a delicacy will not be 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 and dried fillet with the selected spices and gelatin.
2. Cook carrots and eggs until cooked and peel. We cut the eggs in half, grate the carrots, place them on top of the fish on top of the spices, then pieces of eggs and sliced ​​cucumber.
3. We cover all this with another part of the fillet, wrap it tightly with film, cook for about 30 minutes, and then put it in the refrigerator overnight, preferably with something, pressing the dish down.

Royal roll with shrimps

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

This roll will pleasantly surprise seafood lovers.

Required Products:

• about 70 grams of shrimp;
• 100 grams of cheese;
• four mackerel fillets;
• 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 it with spices and proceed to preparing the filling.
2. Mix olives with finely chopped pepper, chopped cucumber and add grated cheese.
3. We put what we got into pieces of fillet, and on top – already boiled shrimp.
4. We roll the roll, tie it with threads, wrap it in foil and cook for an hour in an oven preheated to 200 degrees. Can be refrigerated before serving or eaten immediately.

Method of cooking in the freezer

Mackerel roll in the freezer is a very simple recipe to prepare, and a lot of pleasure.

Required Products:

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

Cooking process:

1. Cut the fillet lengthwise on one side, rinse, rub in spices and add bay leaf, torn into pieces.
2. We carefully tie it with 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. Chop the onions and mushrooms into small pieces using any method. First, fry the onion a little in a frying pan, then add the mushrooms to it and cook until golden brown.
2. We wash the fish, remove all excess, dry it, cover it with the selected spices, best of all, salt and black pepper.
3. Place a layer of mushroom and onion filling on top.
4. We form a roll, secure with thread or a toothpick and keep for about 15 minutes at 200 degrees in the oven.

With garlic butter

The dish turns out to be spicy, with a very interesting taste.

A very interesting and spicy dish.

Required Products:

• greens as desired;
• two cloves of garlic;
• 50 grams of butter;
• two mackerel carcasses.

Cooking process:

1. We cut the carcasses lengthwise, remove all the entrails, rib bones, and cut off the head and tail. Wash and dry with napkins.
2. Finely chop the selected greens; green onions and dill are best. Squeeze out the garlic and mix it all with softened butter.
3. We spread cling film, place pieces of fillet on it, skin side down, and spread the prepared filling of butter and garlic on them.
4. We cover the top with another part of the carcass, so that it turns out to be a book. Wrap it in film as tightly as possible and put it in the refrigerator for an hour, and then put it in the freezer and keep it there until serving.

Mackerel roll - general principles of preparation

A mackerel roll will fit perfectly into any holiday menu, especially since you don’t need to buy expensive products for such an appetizer. For the filling you need vegetables (carrots, onions, tomatoes, bell peppers, potatoes, etc.), mushrooms, hard or processed cheese, pickled gherkins, chopped herbs with garlic, boiled eggs, olives, shrimp, crab sticks and red fish. The prepared and seasoned fillet is filled with filling, after which the roll is tightly rolled into cling film or wrapped in foil. The roll in cling film can be boiled or cooked in a slow cooker. If foil is used, the roll is baked in the oven.

Mackerel roll - preparing food and utensils

The mackerel roll can be wrapped in foil or cling film, after which it is boiled, baked or cooked in a slow cooker. Salted rolls are also common: the fish is cut, salted, seasoned with spices and wrapped in cling film, after which it is kept in the cold for several days.

Preparing a mackerel roll begins with cutting the fish: the mackerel is gutted, the fins, head, and tail are cut off, washed and dried. Then the prepared filling is placed on the fillet and rolled into a tight roll. For the filling, you need to peel and cook (or fry) vegetables, hard-boil eggs, fry mushrooms, etc. Products such as shrimp, red fish and crab sticks do not require preliminary heat treatment.

To prepare the appetizer, you will need a baking dish, a cutting board, a knife, a marinating container, a saucepan (if the roll will be cooked), a grater and a frying pan for frying the ingredients for the filling.

Mackerel roll recipes:

Recipe 1: Mackerel roll

The classic mackerel roll is made from one fish with the addition of spices, seasonings and garlic. The appetizer, despite its simple composition, turns out to be very tasty and goes well with any holiday.

Required ingredients:

• Two mackerel;
• Garlic;
• Salt;
• Seasonings for fish;
• Bay leaf.

Cooking method:

Let's prepare the fish: take it out of the refrigerator to defrost, then make an incision along the belly and remove the entrails through it. Cut off the head, tail and fins. Rinse inside and out. Rub the carcasses with salt on all sides. Place in a glass bowl, cover and refrigerate for a day. After the allotted time, take it out, rinse and dry. Fold the large cling film in half. Place the mackerel carcass and sprinkle with seasonings. Cut several cloves of garlic and place them on the fish. We also add a couple of bay leaves. Place the second carcass on top. We wrap the roll tightly and secure the film tightly at both ends. Place the mackerel roll in the refrigerator for another 12 hours. This snack can also be stored in the freezer, after cutting it into several parts.

Recipe 2: Mackerel roll with cucumbers and eggs

An original appetizer for a festive celebration. In addition to fish, you will need eggs, pickled cucumbers and carrots.

Required ingredients:

• Three mackerel;
• Carrot;
• Several eggs;
• Pickled cucumbers;
• A pack of gelatin.

Cooking method:

First, let's prepare the mackerel: take the fish out to defrost, gut it, remove the films, cut off the heads, tails and fins, and rinse thoroughly. We check that there is not a single bone left. Hard boil 3-4 eggs, also boil a couple of carrots. Grate the cooled eggs and carrots on a coarse grater. Cut the cucumbers into strips. Spread the cling film and place the fish fillet, meat side up. Season generously and add salt. Sprinkle mackerel with gelatin powder. Distribute eggs, carrots and cucumbers on top. We roll the mackerel into a tight roll and secure the film properly. Boil water in a saucepan, add some salt and place the roll in it. Cook for 40 minutes. Then we take it out, put it on a cutting board and place the press on top. Leave until completely cool.

Recipe 3: Tsarsky mackerel roll

The name of this fish appetizer fully justifies itself, because in addition to mackerel, it includes shrimp, cheese and olives. For a more pronounced taste and aroma, you can add sweet bell pepper. This mackerel roll will be a worthy decoration for the New Year's table.

Required ingredients:

• Hard cheese;
• 60 g shrimp;
• Several olives;
• Mackerel;
• Half a red and green bell pepper;
• Salt;
• Pepper;
• Lemon juice;
• Capers.

Cooking method:

Prepare the filling: grate the cheese coarsely, cut the peppers into small cubes. Throw in halves of olives and chopped capers. Mix everything.

Let's take care of the fish: gut it, remove the film, cut off the tail, head and fins, and rinse it properly. We cut the dried carcass so that the fillet can be opened in the form of a book. Rub the meat with salt and seasonings, sprinkle with lemon juice. Place the filling on the fillet and place the peeled shrimp on top. Roll the mackerel into a roll and wrap it with strong thread. Wrap in foil and place in the oven for one hour. Serve the roll chilled, cut into portions.

Recipe 4: Mackerel roll with mushrooms

Mackerel goes well with any mushrooms (especially champignons). The recipe suggests preparing a spicy mackerel roll stuffed with champignons and processed cheese. The cheese adds a delicate creamy taste, and a little garlic adds a slight spice.

Required ingredients:

• Three or four mackerel;
• ¼ kg of champignons;
• A bunch of fresh parsley;
• Processed cheese;
• Garlic;
• Salt;
• Pepper.

Cooking method:

First, prepare the fish: take it out of the refrigerator to defrost, cut it, gut it and cut off the heads, tails and fins. We wash the carcasses and cut them into two halves. Make the filling: wash the mushrooms, chop them, and set them to fry. Add salt, pepper, and fry until the liquid evaporates. Transfer to a plate and leave to cool. Grind the pre-chilled cheese on a grater, add it to the mushrooms, and add a few cloves of garlic passed through a press and finely chopped parsley. Mix all filling ingredients thoroughly.

Place one fillet meat side up, lightly beat it, add salt and season with spices. Spread the filling and cover with the second fillet. Roll up a tight roll and secure with toothpicks. Grease with olive oil on all sides and place in a baking dish. Bake for 20-25 minutes. Can be served either warm or cold. When serving on the festive table, cut the mackerel roll into portions and decorate with sprigs of fresh herbs.

Recipe 5: Mackerel roll with red fish

A delicious appetizer for the holiday table! Any red fish is suitable for it: salmon, trout, chum salmon, etc. We also need gelatin, sesame seeds and a mixture of fish spices. It is best to prepare this mackerel roll in a slow cooker.

Required ingredients:

• Any red fish;
• Two mackerel;
• Sesame grains;
• Spice mixture for fish;
• Gelatin;
• Salt.

Cooking method:

We gut the mackerel, remove the films with bones, cut off the head and tail, and wash the carcasses. Cut the red fish fillet into strips. Spread cling film and lay out one unfolded fillet. Sprinkle the meat with powdered gelatin, sesame seeds, season with spices and salt. We distribute strips of red fish on top. Season a little with spices and sprinkle with gelatin again. We do the same with the second fillet. We wrap the rolls tightly and secure the film tightly. Pour water into the multicooker, place the rolls there, and set the “baking” mode for forty minutes. After cooking is complete, take out the rolls, carefully remove the film, and leave to cool. Cut into portions or serve with toast spread with butter.

• The mackerel roll does not have to be wrapped in film or foil. You can simply twist it, secure it with toothpicks and bake it in a mold in the oven;
• before adding the filling, sprinkle the fillet with dry gelatin;
• The rolls in cling film are wrapped with thick threads so that the “structure” does not fall apart during the cooking process.

Fish rolls can serve both as an appetizer and as a main course. An interesting combination of fried onions and carrots gives the fish a wonderful taste and aroma, not to mention its appearance.

Mackerel rolls in the oven. Ingredients




Mackerel – 2 pcs.;

Onions – 2 pcs.;

Carrots – 2 pcs.;

Greens – 50 g;

Lemon (optional);

Salt, seasoning, toothpicks.

Mackerel rolls. Preparation


At the initial stage of preparation, you should deal with onions, carrots and herbs. All products must be cleaned and washed thoroughly.

Next, we proceed to cleaning the fish, if necessary. It is best if the fish is slightly frozen. We cut off the head, tail and fins. We remove the insides. Carefully remove the backbone and bones. As a result, you should have a fillet.



Let's prepare the vegetables. Grate the carrots and cut the onion into cubes. It costs to cut quite finely. We also chop the greens.



Place all the prepared vegetables in a frying pan and fry for about 5 minutes with the addition of oil. Transfer the prepared vegetables to a separate container and let them cool.



Spread the fried vegetables in a thin layer on the inside of the fillet and roll it all into a roll. We try to do it carefully so as not to damage the skin of the fish. To fix, use toothpicks in any quantity.



mackerel rolls

Place the rolls in the oven at a temperature of 180–200 degrees. Cooking time is about 20-30 minutes. After which we take the rolls out of the oven. Let them cool.



mackerel rolls

Remove the toothpicks. Cut the cooled mackerel rolls and place them on a plate.



Serve warm or cold.



mackerel rolls in the oven

Now you have seen how quickly you can prepare an original mackerel appetizer. Experiment with ingredients, add something new to the filling, come up with different decoration options and your loved ones will definitely thank you!

Mackerel rolls in a sleeve

In this recipe we will stuff mackerel with canned sardines. This unusual recipe will give mackerel rolls an extraordinary taste, and the “sleeve” cooking method will add juiciness and softness.

Ingredients:

Per 1 fish:

Mackerel

Canned sardines

Lemon 1\3

Garlic - 2 cloves

Fresh dill

Black pepper, red pepper, salt.

Preparation:

If the fish is frozen, you need to defrost it at room temperature. Cut off the head, tail, fins. We cut the belly and remove the entrails.



how to clean mackerel

In this recipe you need to remove the skin of the mackerel. You should start from the back, where the large fin was. Grab the skin and slowly pull it towards the tail.



Then, carefully pull apart the mackerel fillets and carefully remove the backbone and all bones.



Mash the sardines with a fork, add the squeezed garlic, mix everything.



Sprinkle the mackerel fillet generously with lemon juice. Sprinkle with black pepper; you can add red pepper to taste.



Spread the minced sardine evenly over the mackerel fillet and add your favorite herbs.



Carefully roll the mackerel fillet with filling into a roll and secure with toothpicks. Place the roll in the baking sleeve and season again with lemon juice.



No need to add oil. Secure the edges of the bag tightly and place future mackerel rolls in a preheated oven at 200 degrees for 30 minutes. When the dish is covered with a slightly golden crust, it’s time to take it out! Cool the roll, then cut into portions. Decorate with greens. Bon appetit!



Additional fillings

You can add cheese, both hard and melted, to almost any filling - this will add juiciness and softness to the taste.

Garlic will add a special, piquant aroma. Pickled cucumbers and grated eggs also go well (the egg can simply be cut into rings).

Boil the potatoes, prepare mashed potatoes, add your favorite herbs - parsley, dill, green onions, onions, cilantro, etc. Spread the mashed potatoes in an even layer over the mackerel fillets and roll into a roll. Place in the oven for 15-20 minutes. Ready!

Simple boiled rice is indispensable for traditional stuffing of fish, so rice, both separately and together with fried vegetables (onions, carrots), is not inferior to any filling.



Experiment. Bon appetit!

Whole fish mackerel rolls

Mackerel is a fish with a distinct flavor. Even the simplest mackerel dishes have a rich fishy taste and aroma. Here is a classic recipe for baked mackerel.

Ingredients:



1 mackerel (0.5 kg);

0.5 lemon;

Seasoning mixture: dried onions, garlic, carrots, turmeric, oregano, bay leaf.

Whole fish mackerel roll. Preparation:

You need to take 1 fresh or frozen large mackerel, remove all the entrails and gills. The fish must be washed and blotted with a towel or napkins.

Cut half a lemon into half rings.



Make transverse cuts in the fish up to the ridge (these are the places where the fish will be cut into rolls). We insert lemon half rings into these cuts. Place the remaining lemon slices inside the fish. Rub the mackerel with herbs and salt. You can take a ready-made mixture of herbs or spices for fish or mix dried onions, garlic, carrots, add oregano, turmeric and ground bay leaf.



Place the fish in a baking dish and place in an oven preheated to 180 degrees for 25 minutes. The finished fish turns out very juicy and tender. Cut carefully into rolls.



mackerel rolls

Potatoes or rice are suitable as a side dish. Now you know how to quickly prepare mackerel rolls, spending a minimum of time and effort.

I am sure that among the readers of the site there are quite a few fish lovers! I just adore it, in all its forms (river and sea)! Today I want to introduce you to mackerel roll! Many holidays are approaching, and putting such a wonderful snack on the table will be simply chic. Moreover, you can prepare the roll in advance and simply freeze it. This way it will be preserved better, and cutting it when frozen is more convenient! After all, the fish is tender and fatty! It is well absorbed by the body and contains many vitamins and microelements, including omega-3, which is essential for us.

Ingredients:

• fresh mackerel - 2 pieces.
• onions - 1 piece.
• carrots - 1 piece.
• sweet pepper - 0.5 pieces.
• gelatin - 20 g (1 pack).
• soy sauce - 2-3 tablespoons.
• seasoning for fish - 2 teaspoons.

How to prepare mackerel roll with gelatin:

1. Let's prepare the necessary products. Wash and peel the carrots, onions and sweet peppers. We gut the mackerel, cut off the tail, head and fins, carefully remove the spinal bone and ribs, trying to maintain the integrity of the skin on the back of the fish. I took two mackerel carcasses, but you can take three or even four pieces if they are small.

2. Prepare the filling for the roll. First, cut the onion into small pieces and fry it until transparent. Three carrots on a fine grater and add to the onion. Lastly, add the bell peppers to the pan. Let it simmer a little and remove from the heat. Let it cool down!

By the way, you can prepare any filling. You can fry mushrooms or tomatoes, add nuts or cheese.

3. We place the mackerel carcasses on cling film slightly overlapping and “head to tail”, we want it to form a rectangular layer for forming a roll.

4. First pour soy sauce over the fish layer, then generously sprinkle with dry gelatin. Now it's time for the seasoning. I have Lemon Fish Seasoning. If you don't like soy sauce or don't trust seasonings, just salt your mackerel. The next step is to spread the vegetable filling in an even layer on the fish. And sprinkle with dry gelatin again.

5. Now, carefully, helping ourselves with film, roll the layer of mackerel into a tight roll. Let's wrap the roll several more times in film, each time tucking the edges from different sides. Tie the roll with thread. This is not necessary, but I was afraid that the edges of the film might come off when cooking the roll.

6. Meanwhile, put a suitable pan of water on the fire and let it boil. I didn’t have a suitable pan, so I adapted a deep roasting pan. Duckling is good. Place the roll with vegetables in a pan of boiling water and, when the water boils again, reduce the heat to low and leave to simmer gently under the lid for 20-25 minutes.

7. Take out the roll, cool it at room temperature, then put it in the refrigerator under a small press and leave it overnight.

The mackerel roll has cooled down, all that remains is to cut it into pieces that are convenient for you. If you want, put it on the table as a snack, if you want, serve it with stewed cabbage, or you can make a sandwich!

Tip: Cut the fish roll into pieces along with the film. The film is easily removed from the pieces, but when cutting, you won’t crumple the roll or get your hands too dirty. If you don’t plan to eat it all at once, you can freeze it, it will not lose its taste.

Bon appetit!!!

Sincerely, Nadezhda Yurikova.

If you are planning a menu for your next holiday table, then think about this appetizer. A huge plus is that the mackerel roll can be prepared in advance. It cooks quickly, and the only difficulty is removing the bones from the fish. But this seems very labor-intensive only at first glance: mackerel is a fatty fish, and the backbone and ribs are easily separated from the fillet. You don't even need to put in extra effort.

If you wish, you can choose many options for minced meat for mackerel roll. One of the win-win options is carrots and onions, pre-fried in vegetable oil.

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

Products:

Preparation. Thaw the mackerel, cut off the head, remove the entrails and thoroughly wash all the blackness from the belly, otherwise the dish may turn out bitter.

Now you need to remove the bones. This is very convenient to do by extending the cut from the belly side along the main bone all the way to the tail, then, using your hands to pry up the ridge, separate it from the fish along with the rib bones. It may seem difficult at first, but you will understand everything in the process. Thus, the mackerel opens up like a book and the fish fillets are quite large in area. They need to be seasoned with salt and pepper.

For the filling, first fry the grated carrots in sunflower oil until soft, and then add the chopped onions and fry everything together.

The fish fillet still has small bones along the back, where there are 2 fins: one near the tail, and the other above the abdomen. At this stage, you only need to remove the one near the tail. If you try to cut them both out at once, the fillet will simply fall apart into two parts (we will remove the second fin from the finished roll, since when folded it will end up on top). So, cut out the tail fin and spread the filling evenly over the surface of the fillet.

Roll the fillet into a tight roll, starting from the tail end and place on foil. Do the same with the second fillet.

Wrap the rolls in foil like candy. Place in a heat-resistant form and place in the oven for 25 minutes, no more.

Don't even try to unwrap and cut the rolls while they're hot, they'll just fall apart. You need to let them cool completely and only then unwrap them, remove the fin with seeds, which was mentioned above (this is very easy to do) and cut into pieces.

It is best served with lemon, but in this case the lemon is not just a decoration, but an addition to the dish: after all, mackerel and lemon go well together.

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

In the design of the master class, the author's photos of Elena Selyun were used. Copying is prohibited!