A pretty simple recipe. The use of sour cream and baking in a closed foil “spacesuit” makes any fish soft and tender. Although the taste of such a wonderful sea fish like mackerel, it is difficult to spoil even ill-conceived cooking.
A set of products is completely uncomplicated:
for mackerel weighing 300-400 grams, you will need 3 tablespoons of sour cream and half a teaspoon of rock salt. In order not to spoil the end result, we take only natural homemade sour cream, at high temperatures it melts and is absorbed by the products. Industrial samples of sour cream are more often baked in a continuous cake layer, without giving the products any juiciness or fat content.
In fish, we remove the gills, clean the insides, and carefully remove the ridge along with the tail.
Salt the carcass inside and outside. One of the outer sides of mackerel grease sour cream.
The baking sheet is covered with foil as long as a fish. The mackerel is laid on the foil with a greased side down. Now grease sour cream meat inside.
Fold the mackerel into its original position and thickly spread the top side with sour cream. We cover the foil with fish so that it does not stick to it from above, but we crush the edges of the foil in such a way that the space is closed.
Usually half an hour in a 170-degree oven is sufficient for baking. Wielding a thin kitchen spatula, separating the lower side from the foil, trying not to damage it.
Shift the baked mackerel on a plate of a suitable configuration, pour the mixture of melted sour cream with fish oil on top.
