Fresh-frozen mackerel dishes - 3 recipes for the first and second

Hello! Today I will tell you what dishes of freshly frozen mackerel can be prepared quickly and without much hassle. These are budget options that do not require the purchase of expensive products.

First, I will give some tips on choosing and preparing the main ingredient:

1. When buying, pay attention to the appearance of mackerel. It should be without dents or spots, the abdomen is round, but not swollen.
2. Do not be too lazy to sniff fish. Foreign odors should alert. A high-quality fresh-frozen product may smell a little iodine.
3. Defrost the carcass naturally, at room temperature or in the refrigerator. It is not advisable to place it in water or a microwave.
4. Before cooking, marinate the peeled and gutted mackerel in a small amount of lemon juice. This will help to make the characteristic smell of fish less pronounced.

Fish soup with rice

• Cooking time: 45 minutes.
• Servings Per Container: 5-6.

Many housewives can cook a traditional ear, but it quickly becomes boring. To diversify the menu of "fish" days, I propose to cook soup from freshly frozen mackerel with rice and season it with sour cream. Such a dish will be tasty not only in the hot, but also in the cooled form.

Ingredients for 3 liters of water:

• fish carcasses - 2 pcs.;
• rice - 150 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 1-2 cloves;
• sour cream 15% - 100 g;
• dill greens - a bunch;
• salt, bay leaf and peppercorns to taste.

How I make fish soup:

1. I prepare the carcasses: I cut off the heads, fins, tails. I clean the insides, the black film and blood clots from the abdomen.
2. I cut the fish in half across the ridge, mine, put it in a pan, fill it with water and put on medium heat, adding salt, peppercorns and a few leaves of parsley.I remove the resulting foam with a spoon.
3. After 20 minutes, I take out the mackerel and filter the broth. This must be done, as particles of bone may remain in the fluid.
4. I put rice in the broth and cook, stirring constantly.
5. I make frying from chopped onions, garlic and carrots.
6. When the rice becomes soft, I introduce the vegetables into the broth and wait for the boil. At this time, I release the fish from the bones and disassemble it into small pieces, cut dill.
7. Add sour cream, mackerel and greens to the soup, let it boil. After a few minutes I’m shooting from the fire.

On a note. You can cook this dish in another way: take millet instead of rice, and replace sour cream with cream.

What to cook from fish for the second

I offer recipes for fresh frozen mackerel to the second in the oven and in the pan. Each hostess will be able to choose the appropriate option and convenient cooking method.

Oven baked mackerel with lemon and onions in the oven

• Cooking time: 1 hour.
• Servings Per Container: 4-5.

A rich and fragrant fish stuffed with onions and lemon is suitable for both everyday and festive dinners. The dish is not only excellent in taste and mouth-watering smell, but also looks very attractive.

Ingredients:

• carcasses of fish - 2 pcs.;
• onion - 1 pc.;
• lemon - 1 pc.;
• salt and spices to taste.

How do I cook:

1. I also prepare my mackerel, rub it on the inside and out with the juice of half a lemon, salt and spices.
2. Leave to marinate for 15 minutes.
3. At this time, finely chop the onion and cut the remaining lemon into semicircular slices.
4. I prepare 2 pieces of foil. Their size should be such as to wrap the fish twice.
5. I stuff carcasses with onions, put slices of lemon in the abdomen.
6. I wrap in foil and bake at a temperature of 170 degrees for 40-45 minutes.

I serve the baked fish hot or slightly cooled, laid on lettuce leaves and garnished with sprigs of greenery.

Fish and vegetables in a pan

• Cooking time: 35 minutes.
• Servings Per Container: 6-8.

To the hostesses who decide what to cook from fish quickly and tasty, I suggest the following recipe. One of its advantages is that you do not need to make a side dish separately, mackerel is cooked with vegetable frying.

Ingredients:

• mackerel - 2 pcs.;
• flour - 3 tbsp. l .;
• onions - 1-2 pcs. (if the heads are small, you can take 2-3 pcs.);
• carrots - 2 pcs.;
• tomato - 1 pc.;
• tomato paste - 1 tbsp. l .;
• table vinegar 6% - 2 tbsp. l .;
• salt and spices to taste.

How do I cook:

1. I clean and wash my carcasses, cut into slices 3-4 cm wide, sprinkle with salt and spices.
2. I roll the billets in flour and fry from both over medium heat until golden brown. Then I spread it on a plate and set it aside for a while.
3. I cut the onions in half rings, the tomato into cubes, and chop the carrots on a grater.
4. In the same fat where the fish was fried, let the onions to transparency.
5. I introduce the carrots, sauté until tender, and then I put the cubes of tomato. When they start the juice, add tomato paste and vinegar.
6. Salt and season the vegetable mixture, mix thoroughly.
7. I spread the pieces of mackerel on top, cover the pan with a lid and simmer for 10 minutes. If necessary, you can add a little water.

Tip. The amount of vinegar is best adjusted to taste. If you take 2 tbsp. l., as indicated in the recipe, sourness in frying will be felt, but not much.

Fish soup with rice

Many housewives can cook a traditional ear, but it quickly becomes boring. To diversify the menu of "fish" days, I propose to cook soup from freshly frozen mackerel with rice and season it with sour cream. Such a dish will be tasty not only in the hot, but also in the cooled form.

Training10 mins

Cooking35 mins

Total time45 mins

Dish on: Dinner

Kitchen: Russian

Person: 6

Calories: 1991.1kcal

Ingredients

• 2 PC. Fish carcasses
• 150 g Rice
• 1 PC. Bulb
• 1 PC. Carrot
• 1-2 cloves Garlic
• 100 g Sour cream 15%
• beam Dill greens
• taste Salt
• taste Bay leaf
• taste Peppercorns

Step-by-step instruction

• I prepare the carcasses: I cut off the heads, fins, tails. I clean the insides, the black film and blood clots from the abdomen.
• I cut the fish in half across the ridge, mine, put it in a pan, fill it with water and put on medium heat, adding salt, peppercorns and a few leaves of parsley. I remove the resulting foam with a spoon.
• After 20 minutes, I take out the mackerel and filter the broth. This must be done, as particles of bone may remain in the fluid.
• I put rice in the broth and cook, stirring constantly.
• I make frying from chopped onions, garlic and carrots.
• When the rice becomes soft, I introduce the vegetables into the broth and wait for the boil. At this time, I release the fish from the bones and disassemble it into small pieces, cut dill.
• Add sour cream, mackerel and greens to the soup, let it boil. After a few minutes I’m shooting from the fire.