I can’t say that I’ve fully returned to blogging, there’s still a lot to do, and for some reason there’s so little time in the day)). But I already have normal Internet). So while there is a free minute, the children are sleeping, and finally no one turns on the hammer from above, keep the mackerel. Very delicious mackerel. I'm actually not a big fan of this fish, except when salted. But here it is certainly beautiful, especially straight from the frying pan.
Thank you for the recipe ranja .
2-3 mackerel
1 tbsp butter
250 ml sour cream
Dill - a lot (I have frozen)
salt and pepper to taste
Thaw mackerel, clean and fillet. I cut it straight into portioned pieces, although this is probably wrong. Melt butter in a frying pan, season the mackerel fillets with pepper and salt, fry in a frying pan for 2-3 minutes on each side. Remove fish to a plate.
Place sour cream and finely chopped dill into a frying pan (lots of dill!), stir and heat together until it starts to gurgle. Add salt. Return the fish to the pan and heat for another minute. You can eat!
I can say from myself that it was terribly delicious for me to eat straight from the frying pan, without any side dishes. If you want, you can boil potatoes. Half of the taste is in the sauce, so I recommend not skimping on it. It cooks very quickly, I finished everything in half an hour, including cutting the fish.
Bon appetit!
Stewed mackerel is light and tasty dish for the whole family. It can be prepared with vegetables, sour cream or tomato sauce.
Stewed mackerel can be decorated with herbs and slices of fresh vegetables.
- Number of servings: 4
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Stewed mackerel with tomatoes and peppers
Fish cooked with vegetables turns out very tender and aromatic. It can be served with potatoes or rice. The photo shows an option for serving stewed mackerel prepared according to our recipe.
How to cook fish:
- Clean the carcasses, cut off the heads, fins and tails. Cut the fish into slices 3-4 cm thick.
- Salt and pepper the preparations, fry them until golden brown.
- Cut the tomatoes and peppers into cubes and the onions into slices.
- Add vegetables to the fish and stir. Cover the dish with a lid and reduce the heat.
- After 10 minutes, salt the products and mix them again. Simmer the dish for 10 minutes.
Before serving, garnish the fish with lemon slices and herbs.
Recipe for stewed mackerel in sour cream
Soft and juicy pieces of fish go well with the aromatic sauce.
Ingredients:
- mackerel – 2 pcs.;
- sour cream – 200 g;
- onion- 5 pieces.;
- wine – 120 ml;
- butter – 100 g;
- vegetable oil – 60 g;
- peppercorns – 6 pcs.;
- Bay leaf- 1 PC.;
- salt and spices - to taste.
- Clean the mackerel. Cut off the fins, cut off the tails and heads. Cut the carcasses into pieces 2-3 cm thick.
- Fry the preparations for vegetable oil. Place onion, cut into rings, into the pan.
- Pepper and salt the products, cover them with a lid and simmer over low heat for 10 minutes.
- Add butter to them, pour in sour cream and wine. Add bay leaf and peppercorns. Simmer the dish for 20 minutes.
Serve fish with boiled potatoes and fresh vegetable salad.
Stewed mackerel in tomato sauce
This dish resembles canned sprat in tomato sauce.
Ingredients:
- mackerel fillet – 800 g;
- onions – 2 pcs.;
- carrots – 1 pc.;
- vegetable oil – 90 g;
- tomato paste – 60 g;
- allspice – 5 pcs.;
- cloves – 5 pcs.;
- bay leaf – 1 pc.;
- ground pepper and salt - to taste.
- Cut the fillet large pieces, and the onion in half rings. Grate the carrots.
- Mix the prepared products with salt and ground pepper.
- Grease a frying pan with oil and place fish and vegetables on it. Close the dish with a lid and simmer the food over medium heat for 10 minutes.
- Add tomato paste, bay leaf and spices. Mix the ingredients and simmer for another 15 minutes.
The dish can be served hot or chilled.
If you want to give the fish a pleasant taste, you can sprinkle it with lemon or lime juice before serving.
And again mackerel, this time in a slow cooker.
This recipe: a duet dish, fish is stewed in sour cream sauce, and the side dish is simultaneously prepared in the steamer bowl. This is very convenient, because you don’t have to spend extra time, and in the end you get a full lunch or dinner.
Tasty, healthy and very simple!
Compound:
mackerel: 3 pcs.
onions: 2 pcs.
carrots: 2 pcs.
sour cream (fat): 200 g.
tomato paste: 2 tablespoons
salt, pepper, spices for fish
For garnish:
potatoes: 1 kg.
green beans (I used frozen): 300 g.
salt pepper
Preparation:
Thaw the mackerel, clean it, rinse well inside and out.
Cut the fish into pieces of arbitrary size.
Salt, pepper and leave for a while.
Finely chop the onion and grate the carrots.
Set the “frying” mode. Heat a small amount of vegetable oil in a multicooker bowl and fry the onions and carrots for 10 minutes until golden brown.
Add mackerel to vegetables.
To fill, mix sour cream with tomato paste, pour a glass hot water and mix again. You can add a little salt to the sauce. Pour sour cream sauce over the fish.
I mix the fish with the onions and carrots a little so that everything cooks evenly.
Now you can start making the side dish: peel, rinse and cut the potatoes into cubes. Add green beans, mix with potatoes, salt to taste. I used frozen beans, you don’t need to defrost them, just rinse them cold water. Place the potatoes and beans in the steaming basket.
Today, fish is at the center of the culinary narrative. Not just one, but with fried onions and carrots and sour cream sauce. A completely ordinary, I would even say modest, set of ingredients and a well-known cooking algorithm. But how delicious it turns out! You can cook almost all known edible fish species in this way - even delicious salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.
I was originally going to cook sole fillet. But it turned out that in addition to two carcasses fresh frozen herring, there is nothing else in the freezer. Of course, I had to tinker with the bones, but my husband didn’t realize until recently that he was eating an ordinary herring. Absolutely no specific smell! It was easily masked with the most available spices.
I described 2 ways to stew a dish - with and without frying. Choose what suits you best based on your eating habits.
Required products:
How to prepare fish stewed in sour cream with onions and carrots:
It is not recommended to use ready-made fillets, since they usually good quality it is no different. Ideal if you have fresh fish. I advise you to take frozen carcasses only with the head. Based on its condition, it is easy to determine how fresh the product is and whether it has been re-frozen. It is better to defrost at a temperature slightly above zero - about 4-6 degrees. For example, in the main section of the refrigerator. More quick way- defrost in cold water with added salt. Cut the defrosted fish into fillets. If there are not enough bones, you can simply remove the spine. Cut the fish flesh into portions. | 
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A multicooker is suitable for preparing the dish, regular frying pan or a pan with a thick bottom and non-stick coating. The cooking technique will be identical. Before stewing, I most often fry the food with a small amount of oil. You don’t have to use frying, then it will work dietary option. Blot the sliced fish with napkins to remove moisture. Roll in flour to fry. Or skip this point if you don’t eat fried foods. | 
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Fry the pieces in small portions in vegetable oil. Blot each finished batch with napkins to remove excess fat. | 
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Place the fried fillet in a separate bowl. Chop the onion into cubes. Coarsely grate the carrots or cut into thin strips. First fry the onion in the remaining oil until transparent. Then add the carrots. Stir. Cook, stirring, until the vegetables are soft. Send the fish to the fried carrots and onions. Add some salt. Stir gently. Add some water or broth (vegetable, fish). Simmer under closed lid, over low heat, 4-6 minutes. When cooking in a multicooker, select the “Stew” mode. The cooking time is the same. | 
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Add chopped garlic and pepper to the sour cream. Stir the sauce. | 
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When baked in the oven, mackerel has a specific smell that not everyone likes. Sour cream sauce with aromatic Provençal herbs and dill will rid the mackerel of this smell.
Sour cream sauce is very versatile; it goes well with both meat and fish. Plus it's great for dough. If thin cakes are made from yeast dough coat with sour cream sauce and bake in the oven, it will turn out very tasty. The flatbreads will taste slightly reminiscent of khachapuri.
Recipe Information
Cuisine: Russian.
Cooking method: in the oven .
Total cooking time: 55 min.
Number of servings: 3-6 .
Ingredients:
- fresh frozen mackerel (whole) – 3 pcs. (1 kg 100 g)
for sour cream sauce:
- flour – 2 tbsp. l.
- butter – 80 g
- milk 2.5% – 800 ml
- sour cream – 250 – 300 g
- ground white pepper – 1/2 tsp.
- salt – 1/2 tsp.
- Provençal herbs – 1/2 tsp.
Recipe
To start preparing sour cream sauce, you first need to heat 2 tbsp in a dry frying pan. l. flour. When the flour is heated, add 80 g of butter to the pan. Mix flour with butter. Flour and butter will not mix evenly, and lumps will inevitably form.
Now you need to gradually pour milk into the pan. To start, pour in about 200 ml.
Use a wide, flat silicone spoon or silicone whisk (to avoid damaging the non-stick coating of the pan) and vigorously stir the flour and milk to break up any lumps.
Add all the remaining milk (600 ml), mix well, heat the sauce and bring to a boil, add salt (1/2 tsp) and pepper (1/2 tsp).
Add sour cream (250–300 g) to the sauce, stir, and bring to a boil again.
Season the sour cream sauce with Provençal herbs.
Tip: If you don’t have a ready-made mixture of Provençal herbs, mix rosemary, basil, thyme, marjoram, oregano, mint and sage. If you don’t have one or more components, you can limit yourself to just rosemary, because it is what gives the unique aroma of Provençal seasoning.
It remains to add the finishing touch to preparing the sour cream sauce. Sprinkle it generously with finely chopped dill.
Tip: If you don’t have fresh dill, use frozen dill according to taste qualities and the aroma is not inferior to fresh.
The sour cream sauce is ready, now you need to prepare the mackerel for baking. This fish is good because it has fairly large bones and is therefore easy to eat. There is no need to make transverse cuts on its body so that the bones soften during baking, as when cooking crucian carp. It is enough to open the belly of the mackerel, remove the entrails, cut off the head and rinse thoroughly inside and out.
Rub the mackerel carcasses with salt outside and inside, place in a saucepan or baking dish.
Pour sour cream sauce over the mackerel; the sauce should completely cover the fish.
Bake mackerel in sour cream sauce at 180 degrees for 35-40 minutes. until a delicious crust forms. The sour cream sauce under the crust will remain just as thick and aromatic.- Serve the whole mackerel with dill and vegetable salad.
