Hello! Today I want to share a recipe for a bright and "elegant" fish dish - pink salmon and mackerel roll. It looks beautiful on a table, sliced in portions, against a background of green leaves of lettuce.
First of all, I want to pay attention to important nuances:
- To create a roll, you should use the fillet parts of pink salmon with leather, it will help maintain the shape of the finished product.
- I recommend buying only chilled fish, because it is frozen several times after thawing and it literally breaks up.
Material Content:
In the oven pink salmon and mackerel roll
- Time: 1.5 hours.
- Servings Per Container: 6-8.
- Calories per 100 g: 193 kcal.
- Purpose: lunch, dinner, for the festive menu.
Pink salmon in the oven turns dry, but fat mackerel will help to give the dish juiciness. And most importantly - this combination will make the roll soft and tender, giving the taste spicy notes.
Ingredients:
- pink salmon fillet - 500 g;
- mackerel fillet - 300 g;
- garlic cloves - 2 pcs.;
- seasoning mixture for fish aspic - 1 sachet;
- water - 50 ml.
I prepare the roll like this:
- I spread pink salmon on the working surface, sprinkle with seasoning and cover with thin plates of garlic.
- I put mackerel on top and process it in a similar way. I send the formed roll into the TetraPack bag, pour in the water.
- So that the workpiece does not burn, I wrap it in foil.
- Cook at 200 ° C for about 60 minutes.
- After I let the roll roll cool, cut into thin slices, decorate with herbs and serve, sprinkled with lemon juice, which will give the dish a flavor.
Tip. If you have a whole carcass, it is easy to cut it yourself. Cut the gutted fish along the ridge to the tail, dividing in half. Next, remove the upper bones from the fin from one part, and remove the ridge at the second, bringing the knife under it and bringing it to the tail.
Classic gelatin appetizer recipe
- Time: 2 hours.
- Servings Per Container: 6-8.
- Calories per 100 g: 190 kcal.
- Purpose: lunch, dinner, for the festive menu.
I propose to start the development of unpretentious, at first glance, snacks with gelatin, with the classic version. I will use dry powder, without adding water.
Ingredients:
- pink salmon fillet - 1 pc.;
- mackerel fillet - 300 g;
- bulbs - 2 pcs.;
- gelatin - 1 sachet;
- lemon juice - 30 ml;
- salt, spices - to taste.
How to cook:
- I rub the pink salmon on the foil with salt, spices and lemon juice (the latter will help make the fish smell less pronounced), sprinkle with dry gelatin.
- From above I distribute pre-prepared onion rings and mackerel fillets.
- I form a roll, send it to the oven, heated to 130-150 ° C for 1 hour (such temperature will be enough for languishing).
Before serving, I recommend sending the product in the cold and keeping it under the press for about an hour. Thanks to this simple technique, the texture of the fish roll will become plastic, and it will be easy to cut into thin slices.
By baking pink salmon in this way, it will turn out to make the fish juicy and elegantly set the table. Experiment!
In the oven pink salmon and mackerel roll
Ingredients
- 500 g Pink salmon fillet
- 300 g Mackerel fillet
- 2 PC. Garlic cloves
- 1 bag Seasoning mix for fish aspic
- 50 ml Water
Step-by-step instruction
- I spread pink salmon on the working surface, sprinkle with seasoning and cover with thin plates of garlic.
- I put mackerel on top and process it in a similar way. I send the formed roll into the TetraPack bag, pour in the water.
- So that the workpiece does not burn, I wrap it in foil.
- Cook at 200 ° C for about 60 minutes
- After I let the roll roll cool, cut into thin slices, decorate with herbs and serve, sprinkled with lemon juice, which will give the dish a flavor.
