Mackerel roll in cling film - cold fish snack. In this recipe, I will tell you how to make fish roll with gelatin in food film for a festive table or for Sunday dinner. For a daily menu, this dish is hardly suitable, since it takes at least 8 hours to prepare and prepare it, and preferably more - gelatin should clutch to cut the pieces of fish to keep their shape.
Choose a medium-sized mackerel, without rust spots, in general, the fish carcass should be dense, without any damage to the skin, the eyes are clear. You can add any vegetables to your liking to your taste, it is important not to make thick layers and to observe moderation in quantity, otherwise no gelatin will hold the “construction”.
- Cooking time: 45 minutes
- Servings: 6-8
Ingredients for mackerel roll in cling film
- 700 g of frozen mackerel (2 medium-sized fish);
- 2 tbsp. l dried carrots;
- 2 hard boiled chicken eggs;
- 35 g green onions;
- 2 tsp. fish seasoning;
- 25 g of gelatin;
- a bunch of dill, salt, food film.
Method of making mackerel roll in cling film
We take a roll of food film with a width of 30 centimeters, roll out a strip 40-50 centimeters long on a cutting board. When cooking, the film may burst, the juice will flow out, so we fold up 3-4 layers of film to get a tight package.
On the last layer lay the twigs of green dill.
Fish thawed, cut off the tail, head and fins. We cut the carcass along the ridge, unfold it, extract the insides and remove the ridge. Pull out the remaining bones with tweezers, wash the fillets with cold water.
We put two fillets on the film so that we get a rectangle.
Sprinkle the fish with salt and fish seasoning, then scatter two teaspoons of gelatin evenly over the fillet. Gelatin does not need to be pre-soaked in water, pour it dry.
Then we sprinkle fish with dried carrots, such a carrot is ideal for making rolls.
We cut the boiled eggs in half, separate the whites from the yolks. Rub the protein on a fine grater, spread on fish in an even layer.
Next, make a thin layer of finely chopped green onions.
Chicken yolks are also rubbed on a fine grater. We spread the grated yolk with a strip in the middle of the fish rectangle. Then again scatter the granules of gelatin and a little more salt.
Raise the edge of the film, roll up a tight bundle, wrap the bundle with several more layers of film. Tie the edges of the culinary twine or thread.
Place the mackerel roll in cling film on the bottom of a large saucepan. Pour cold water so that the bundle floats up and floats freely. Close the pan tightly, put on the stove.
Bring the water to a boil over moderate heat, then reduce the gas so that the water just gurgles a little. Cook 25-35 minutes depending on the size and thickness of mackerel.
Carefully, trying not to damage the casing, spread the finished roll on a flat plate. As soon as it cools down a bit, put it in the fridge for 8-12 hours.
Cut the casing, cut the mackerel roll, prepared in cling film, with a sharp knife. Serve mackerel roll on the table cold.
Bon appetit!
