The mackerel meat is soft and tender. Fish of this species is very popular in modern cooking - it can be quickly fried in pieces, or you can cook a luxurious ear. Mackerel dishes with mayonnaise are very diverse, in which they are pickled, baked, stewed.
You do not need to have rich experience and special skills to bake mackerel in the microwave. Boiled fish will be especially tender if soaked in mayonnaise sauce. Juicy dishes with vegetables in the oven, and just slices of mackerel in mayonnaise - original dishes that will appreciate even the most demanding gourmet.
Having spent a little time, you can prepare dishes from mackerel with mayonnaise that will delight you with taste and look, and possibly even become signature.
General principles for preparing mackerel fish dishes with mayonnaise
Mackerel is one of the species of sea fish that is sold exclusively frozen. The taste of the dishes is largely dependent on the correct defrosting. It is undesirable to defrost fish in water, it is more correct to do this in the refrigerator or in the fresh air. The structure of mackerel meat is such that when cut, it can be stratified by rings. For the convenience of cutting, the fish is not fully thawed and the skin is not removed from it.
The quality of frozen fish is difficult to determine. After thawing, pay attention to the layer of fat. If it is a yellowish tint, do not take risks, perhaps the fish has been frozen more than once. With any type of heat treatment, its meat will fall apart, and the finished dish may be bitter.
Boiled, baked or fried mackerel, as a rule, turns out to be somewhat dry, as it easily gives off fat. But you can use a little trick - make mackerel in mayonnaise, be sure to add vegetables.
Mayonnaise can be selected at your discretion. Do not like excessively fatty foods - take low-calorie sauce. Know how to make mayonnaise yourself - it’s better to use it. The main thing is not to overdo it, the extra fat to the fish is completely useless.
Baked mackerel in mayonnaise with soy sauce and mustard
Ingredients:
carcasses of mackerel - two large;
onion head;
two tablespoons of mayonnaise;
60 ml of soy concentrate;
a spoonful of prepared mustard with a mild flavor.
Cooking method:
In a deep bowl, mix the mustard with soy sauce and mayonnaise until smooth.
Cut in half and thinly chop the onion. Put the onion in the cooked marinade.
After we have mackerel, we wash, carefully rinsing the abdomen. We cut the fish in portions, three centimeters wide.
Put the pieces of fish in a bowl with marinade, mix well, without kneading the onions. Cover the bowl, set aside for half an hour.
We lay out the marinated pieces of mackerel in dense rows according to shape or roasting pan. On top we lay out the onions exactly, pour the mackerel with the remnants of the marinade and put in the oven for half an hour. Cooking fish at 180 degrees.
Stuffed mackerel in mayonnaise baked in foil
Ingredients:
carcass of a mackerel, weighing about 350 gr.;
small boiled potato;
100 gram cream cheese
a quarter spoon of Sunelli hops;
40 ml of vegetable oil;
mayonnaise - one and a half tablespoons of homemade product.
Cooking method:
Thoroughly rinse the gutted fish and wipe it dry with paper towels. We put the carcass on a cutting board, with a sharp knife, along the abdomen, carefully, so as not to cut the back, we cut the ridge. Expand like a book, and select all the bones.
Sprinkle mackerel hops Sunelli, slightly add. Lubricate fish meat with mayonnaise. On one of the halves of the fish, rub the potato through the middle grater. We spread the cheese on top, grated into a fine grater.
We cover the filling with the second half of the fish, grease the top with mayonnaise and place on the foil laid in the mold. Put the greased side down, and do not forget to apply a thin layer of mayonnaise on top. Thinly apply vegetable oil to the foil sheet.
We wrap the stuffed fish in foil, the packaging should be airtight on all sides. We send the form to the oven, heated to 200 degrees. Bake mackerel in foil from 25 minutes to half an hour.
Microwave Mayonnaise Blitz Recipe
Ingredients:
mackerel - 2 medium-sized carcasses;
half a large lemon;
sparse, preferably low-fat, mayonnaise;
two pinches of dry marjoram.
Cooking method:
Gutted mackerel, rinse thoroughly. After drying, we cut into small pieces, put them one next to each other in a glass refractory bowl.
Sprinkle lightly pieces of mackerel on top with salt and ground pepper, sprinkle with undiluted lemon juice. Well coated with mayonnaise, sprinkle with marjoram.
We put the bowl in the microwave, cook for five minutes at maximum power. Leave the mackerel in the microwave off for ten minutes.
Delicious Pickled Mackerel in Mayonnaise
Ingredients:
medium-fat mayonnaise - 100 gr.;
a spoon of fine salt;
0.3 tablespoons of pepper ground in a mortar;
mackerel is one large fish.
Cooking method:
Thaw mackerel in the general chamber of the refrigerator, but not completely. Slightly frozen fish is easier to work with.
We cut off the head of the carcass, gutted it and thoroughly washed it. Cut into small, 4 cm wide slices.
Mix ground pepper with salt, roll pieces of fish in this mixture and put them in a bowl. Pour with mayonnaise, mix.
Close the container with the fish lid tightly and place it in the refrigerator for a day.
Boiled mackerel in cream mayonnaise
Ingredients:
a kilogram of medium-sized mackerel;
two tablespoons of 6% food vinegar;
dill;
50 gr mayonnaise;
a thin circle of lemon;
small onion;
four tablespoons of medium fat cream;
boiled egg;
Tomatoes are two small, unripe fruits.
Cooking method:
We clean the mackerel, do not remove the skin. We put the fish in a pan with cold water, bring to a boil.
Pour vinegar, pour a spoonful of fine salt, put dill in a pan, a slice of lemon, a chopped onion. Cook with a low boil for about 20 minutes, the fish should not boil. For eight hours we leave the mackerel in the marinade in which it was cooked.
Gently remove the skin from the cooled fish, break it into two halves along the ridge. We remove the bones and the ridge.
Dilute with mayonnaise cream, mix the sauce with a portion of chopped dill. We spread the halves of mackerel on a dish, pour sauce, sprinkle with the remaining dill.
We decorate the dish with quarters of hard-boiled eggs.
Breaded Mackerel in Mayonnaise
Ingredients:
rare, low-fat mayonnaise - a glass;
600 gr frozen mackerel;
a spoonful of lemon juice;
high-quality vegetable oil;
medium-sized white bread crumbs;
sugar;
two tablespoons of spicy mustard, home-made;
Cooking method:
We thaw the thawed mackerel on a fillet, and immediately cut into small pieces. Rub the fish with mustard, leave for 10 minutes.
In a thick-walled pan, heat the oil. Dip the pieces of mackerel breaded in breadcrumbs into it. Fry on both sides until browning.
Putting it on a plate, lightly sprinkle pieces of mackerel with lemon juice and sprinkle with sugar. Pour the fried fish fillet with mayonnaise, sprinkle with herbs on top.
Mackerel baked with onions in mayonnaise and ketchup sauce
Ingredients:
mackerel, carcass weighing about 350 gr.;
three tablespoons of spicy tomato ketchup;
large onion head;
three tablespoons of mayonnaise;
seasonings "For fried fish."
Cooking method:
Thawed mackerel free from the insides. We cut off the side fins, and leave the tail fins. We chop off the head, wash the carcass well. For serving, you can leave your head, but do not forget to remove the gills from it.
Cut the fish into pieces, add, season with ready-made spices. We cut the peeled onion rings, up to 5 mm thick.
We cover the frypot with parchment paper and apply vegetable oil to it.
We combine mayonnaise with ketchup. Dip chunks of mackerel in the sauce and spread them on a baking sheet in the form of a whole fish. Between the pieces, leave small gaps in which we insert the onion rings.
On the surface with mayonnaise and ketchup, we apply an arbitrary pattern, put the baking sheet in the oven. We bake mackerel for about half an hour, maintain the temperature at least 180 degrees.
Mackerel in mayonnaise with vegetables in the oven
Ingredients:
mackerel, weighing at least 300 gr.;
carrots - two large root crops;
a quarter cup of vegetable oil;
large onion;
a bunch of dill;
three small fleshy tomatoes;
90 ml homemade mayonnaise.
Cooking method:
On a coarse grater, rub the carrots and lightly fry it in a frying pan in vegetable oil. Do not brow, bringing to softness, put finely chopped onions for carrots and cook all together until golden. Now the vegetables can be a little browned. At the end, slightly add vegetable roasting and pepper it.
We thoroughly rinse the fish freed from the insides in cool water. Carefully remove the skin from the fish, separate the fillet from the bones and cut it into large pieces.
Rub a small deep form with vegetable oil. We spread part of the vegetable roasting in it, level it. From above, carefully lay out the pieces of fish fillet and grease them with mayonnaise. We add a little fish layer, sprinkle with ground pepper or special spices for frying fish.
Sprinkle the mayonnaise layer with chopped dill, spread the remaining roast of vegetables on it. On top of it we lay out tomatoes cut into small cubes.
Pour into a form up to a quarter glass of water, cover with foil and put in a hot oven. Cook the mackerel under the vegetables for forty minutes.
Tricks for Making Mackerel in Mayonnaise - Useful Tips
Only from fresh, not thawed several times, mackerel can prepare a delicious dish. Do not buy fish covered with ice - this is a clear sign of repeated freezing.
Chopped fish can be marinated in dry wine, lemon or lime juice before cooking. You can use table, balsamic, wine or apple vinegar for this, or simply sprinkle with herbs that will give the dish a special aroma.
