Stuffed Mackerel recipe
Ingredients
2 Mackerel (750 gram)
Vinegar
Salt
Pepper
75 grams mushrooms
1 bunch chives
Margarine to Grease
25 grams Red Caviar
2 tablespoons mayonnaise
4 tablespoons whipped cream
Instructions
Syrup the Mackerel and cut fillets of it (or let it do it in the shop)
Sprinkle them with vinegar and sprinkle with salt and pepper.
Chop the mushrooms and chives finely, season them with salt and pepper,
divide them over the fillets and roll them together.
Spread aluminium foil with margarine,
wrap the rolls in it and let them be cooked in a very hot about 275 degrees ca. 20 minutes.
Was meanwhile the caviar in cold tea or spray water, to taste the salty thing we take.
Then mix the caviar with the mayonnaise through the whipped cream.
Take the cooled mackerel rollers out of the foil, put them on slab loads and garnish them with caviar and parsley.
2 Mackerel (750 gram)
Vinegar
Salt
Pepper
75 grams mushrooms
1 bunch chives
Margarine to Grease
25 grams Red Caviar
2 tablespoons mayonnaise
4 tablespoons whipped cream
Instructions
Syrup the Mackerel and cut fillets of it (or let it do it in the shop)
Sprinkle them with vinegar and sprinkle with salt and pepper.
Chop the mushrooms and chives finely, season them with salt and pepper,
divide them over the fillets and roll them together.
Spread aluminium foil with margarine,
wrap the rolls in it and let them be cooked in a very hot about 275 degrees ca. 20 minutes.
Was meanwhile the caviar in cold tea or spray water, to taste the salty thing we take.
Then mix the caviar with the mayonnaise through the whipped cream.
Take the cooled mackerel rollers out of the foil, put them on slab loads and garnish them with caviar and parsley.