Cold-marinated mackerel is a delicacy that stands out for its intense flavor and distinctive aroma, attracting lovers of high-quality fish all over the world. This method of marinating, which involves processing the fish in a cold marinade, preserves the natural flavor of mackerel and makes its texture particularly tender and juicy.
Cooked in this way, mackerel becomes a versatile ingredient, it can be used in a variety of dishes.
It can easily be added to salads, used as a sandwich filling or served with potatoes and vegetables. There are many ways to serve this delicacy, from the traditional serving with bread and butter to more sophisticated culinary solutions.
Ingredients:
- Mackerel – 3 pcs;
- Onion – 2 pcs;
- Dill – 50 g;
- Water – 200 ml;
- Apple cider vinegar 5-6% – 80 ml;
- Vegetable oil – 80 ml;
- Sugar – 1 tbsp;
- Salt – 1 tbsp;
- Laurel leaf – 5 pcs;
- Black pepper peas – 1 tsp;
- Coriander seeds – 1 tsp.
Cooking cold-smoked mackerel:
Remove the head and tail from the fish, divide into a couple of fillets along the spine, remove all the bones and innards. Do not forget to remove the black film and fins that remain on the fish and in the fillet
. Thoroughly rinse the fillet under running water. Cut the fillet into large pieces, onion cut in half rings.
Shinkuem finely dill, in a bowl mix water with apple cider vinegar. In the mold, where the fish will be marinated, put a layer of onions, dill, torn bay leaf, black pepper and coriander.
Put a layer of fish on the onion pillow
.
Mix salt and sugar, sprinkle the fish layer with this mixture. Repeat the layers of onions, dill, bay leaf, spices and fish.
When all the layers are stacked first pour vegetable oil to the fish, and then add water and vinegar
.
Leave the fish to marinate in the refrigerator under a lid for at least 5 hours.
You get a delicious aromatic mackerel in the marinade. Mackerel can be served, for example, with potatoes.
