First, we put the potatoes in the shell, to boil, after they have boiled, we clean them and let them cool well. We cut the green onion smaller, also with leaves, we cut the marinated mackerel into smaller pieces, we take care to remove the bone pieces from the mackerel string.
In a bowl, put the potatoes cut into smaller pieces, sprinkle with salt and mix, then add the chopped onion, chopped mackerel and olives, mix. If we have the juice from the marinade, we put it on that one, I didn't have it because I dropped the jar down and the juice drained, so I added oil and vinegar to taste. I homogenized everything and cooled the bowl. A delight, it's so good this mackerel to lick your fingers ....
2 kg duck meat, 500 g marjoram, 200 ml white wine, 200 ml oil, 50 g tomato paste or broth, 50 g onion, 50 g carrots, 50 g celery, peppercorns, thyme, bay leaves, salt
1 glass of water, 2/3 glass of wine vinegar or 1/2 glass of dry red wine, possibly with 1/2 glass of wine vinegar and 1/2 bottle of beer, 2 onions, 3 bay leaves, 10 peppercorns, 3 cloves crushed garlic
Marinated mackerel with dill
& Icirc & # 539i must:
6 fillets of mackerel (60 g each)
2 red onions
& Icirc & # 539i must for marinating & # 259:
150 ml of aromatic o & # 539et
5 tablespoons sugar
6 red peppercorns
1/2 tablespoon & # 539 & # 259 ground pepper
2 leg & # 259turi m & # 259rar verde
Preg & # 259te & # 537ti a & # 537a:
Cut the fillets from the 2 cm pieces and place them in a bowl, chopped together with the chopped onion.
Preg & # 539te & # 537ti marinate a & # 537a:
Put in a saucepan an egg, 50 ml water, sugar, peppercorns, ground pepper. Bring them to a boil and let them cool down. Put the marinade over the fish until the next day.
Before serving, sprinkle the green teacorns on top.
As a garnish, you can choose iron potatoes or black potatoes greased with butter.
Preparation: 45 minutes Cooking: 12 hours
Re & # 539eta de Lenu & # 539a Vr & acircnceanu, sat Izvoru, com. Provi & # 539a de Sus, jud. Prahova
There are so many wonderful things we don't know about each other, being Transylvanians, Moldovans or Wallachians, that we end up, immature and in a hurry to notice our flaws.
Moreover, there are rhythms, celebrations and ways of life of small or urban communities of a unique beauty that make their mark on us permanently, giving birth at a mature age to sweet nostalgia, meant to approach when they are away from home, people who otherwise would not say a word.
Galați, that remote port for most, home to a handful of mild Moldovans most of the time, violent drunk, cosmopolitan and surrounded by beautiful girls, drunk on lime boulevards and forever on the promenade on the seafront, has as a symbol of spring mackerel .
The moment it starts to climb the Danube and appears in, say, the territorial waters of the city, it becomes the center of attention of the entire community. It is sold from a small boat under the willows, from a clandestine bag through notaries, banks and public institutions, it is ordered and pre-ordered, tables are made in excel and the number of pieces purchased is declared in a whisper, at the cigarette break. This fish is so important that there has been a serious attempt to move the city's day around its annual appearance.
The apogee is reached by the Flowers. Every good house in Galaţi has willow branches above the door and beyond it, the sweet marine smell of roasted mackerel. If you are less faithful, the neighbors will take care to put a bunch of willow twigs over the door, wrapped around the internet cable, and if you are out of the world, they will bring you shy and smiling, two Danube mackerel. , warm and fragrant because there is always room for them on their table.
The city smells of mackerel for three days. On the seafront, during the festival, the grills creak under their weight and no matter how hard you try to get away from the city, you will invariably reach the last hamlet, in front of the same wonderful spring symbol of this cheerful community.
Apologizing for the long and nostalgic introduction, I propose a recipe for preparing mackerel, as I find it suitable for my taste, without blaming for a moment its classic cooking, grilled with lots of lemon and human bread.
Peel a squash, grate it and squeeze the juice out of the blue skin. Salt it on the outside and inside with coarse sea salt if you have it.
Put the fish in the pan, on baking paper, together with 1-2 ripe and pricked tomatoes on top, 1 large hot pepper and 5 cloves of garlic. Sprinkle everything with a little olive oil and put in the preheated oven at 220 degrees for 25 minutes.
Meanwhile, make a fluffy polenta.
Tomatoes, hot peppers and garlic, now ripe, peel them, strain them, add lemon juice, salt and pepper.
Place each mackerel on a bed of polenta and caress with the aromatic and spicy juice.
Eat with your neighbors, not alone, no matter where they come from and especially love their nostalgia and annual rhythms because there are so many wonderful things we don't know about each other, being Transylvanians, Moldovans or Wallachians…
Marinated Danube mackerel
The mackerel is cleaned of the few scales it has, from the intestines, the edge of the tail and the head are removed, it is washed very well, it is drained and it is cut into pieces of about 2-3 cm thickness and it is washed again, until it is eliminated. all the blood from the spinal cord.
In a deep pan place the mackerel and coarse salt in layers, the last layer being salt. Leave overnight in the refrigerator. You can add as much salt because the mackerel only gets enough salt. The next day, the pieces of mackerel are washed with salt and left to drain.
The water and vinegar are boiled, and the obtained solution is left to cool.
On the bottom of the jars place a few slices of onion, a little grated carrot, pieces of fish, and on top again onion, carrot, then a few peppercorns, coriander seeds, mustard seeds, bay leaves, pour the cooled solution and screw the jars.
Store in the cold or even in the refrigerator.
The fish can be eaten after about a week. Ideally, keep it in jars as small as possible. Once you have opened the jar, it must be consumed. The fish does not significantly reduce its volume during marinating.
Mackerel salad with onion
The fish is cleaned inside and washed with cold water. Then cut in half. Cut the onion into juliennes, as well as the bell peppers.
Mix all the ingredients and then add a little oil, vinegar to taste and season with salt and pepper. Good appetite!
Peel a squash, grate it and boil it in salted water. After boiling, leave the pumpkins
Peel a squash, grate it and slice it thinly. Put the cucumbers in a bowl, the sheets
Thaw the mackerel if it is removed from the freezer. If it is fresh, cut the head, clean it of scales and matte, then wash it well with cold water from the sink and leave it in the water for 2-3 hours to get all the blood out of the fish. Then it is placed in a bowl with a lot of salt because it takes as much salt as it needs anyway, after which it is put in the fridge and left for 24 hours.
After 24 hours, take it out and wash it a few times with a stream of cold water and drain the water well, then pour it over the mackerel in vinegar to pass a little over it and put it back in the fridge for 24 hours.
After 24 hours, take it out of the fridge and put it in a large strainer on top of the steel pan to drain well.
After a few minutes, take it piece by piece and place it in 400g or 800g jars depending on how everyone prefers and put in the jar over the mackerel a few peppercorns, a few slices of chopped onion, a few slices of raw carrot, 2 -3 black olives, 1-2 bay leaves and some mustard seeds.
Meanwhile, while placing the fish in jars, the vinegar in which the fish was placed in the refrigerator is left to rinse and then the vinegar is put in the jar over the mackerel until the sign of the jar.
In the jar, over the vinegar put until the sign, put a little more oil, but be careful! Do not fill the jar to the brim, leave the empty jar one finger thick.
If you find milk when cleaning the fish, do not throw it away. Put them in a bowl with salt, a little oil and a little vinegar and then rub them with a fork until they become white. Then put a teaspoon or spoon depending on the size of the jar over everything you put in the jar. Staple the jar or tighten the lid if it is threaded and place it in a pot depending on how many jars you have.
Put water until it passes 3-4 fingers over the jars and bring to a boil over low heat. After the water has boiled, let it boil for 20 minutes, then turn off the heat and leave the jars there until the water cools completely. Store in a cool place or refrigerator.
Serve preferably cold from the refrigerator. Good appetite (it's super good).
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How do I prepare the marinated mackerel recipe?
You can read the recipe written below or find the video recipe at the end, where you can follow closely how I prepare everything.
For starters we will prepare the mackerel
We prepare the mackerel for the marinade (which we cleaned and washed very well before), the first time we will remove the blood from it. Prepare cold water in which we add 2 tablespoons of salt (mandatory coarse salt never).
Stir until the salt melts, then put the fish in water.
The blood will come out of the fish. We change the water 3-4 times, we will always use cold water and prepare it in the same way with salt, until it remains clear.
We prepare the marinade for the mackerel
We can in a saucepan water, vinegar, salt, bay leaf and peppercorns.
Bring everything to a boil, then turn off the heat and let it cool.
After removing the blood from the mackerel, we remove the heads, wings, tails. Cut each fish into slices of about 1-1.5 cm.
Add coarse salt over the slices of mackerel. At 1 kg of mackerel use a tablespoon of coarse salt. Sprinkle, then mix well with salt. Let it cool for at least a few hours, it is ideal to stay overnight.
We can put the pieces of fish in jars. We put slices of carrots and onions at the bottom of the jars, then we put slices of mackerel.
We place everything well, with a spoon tail. Put the mustard seeds on top, they will strengthen the fish. You can also add 2-3 ginger and 2-3 coriander seeds to each jar.
Pour the cold vinegar into jars, put it with the peppercorns. With a spoon's tail we take the air out of the jars.
We put the lids on and tighten them well. We take the marinated mackerel in the fridge, it must stay for at least a week, until it can be eaten. The fish must be marinated well, it is ideal to stay 2 weeks.
It is good to check the jars the next day and top them with vinegar, if needed. The fish pieces must be covered with vinegar.
The marinated fish can be stored in the refrigerator or in the cellar, somewhere cold.
That's all, the mackerel recipe is ready. & # 128578
I wish you more cooking and good appetite!