Kerch roll

You will need
  • Fresh-frozen mackerel - 6 pieces
  • Garlic - 2 heads
  • Salt - 1-1,5 tsp
  • Ground allspice - 1/2 tsp
  • Ground black pepper - 1/2 tsp
  • Bay leaves - 2-3 leaves
  • Parchment or food film
Instruction
It will be easier to chop the mackerel until it is completely defrosted. Mackerel clean - cut off the head, tail. Fins cut off with scissors. Make a deep incision along the ridge on both sides and pull out the bone, trim the abdomen from the films.
Prepared fillet of my mackerel, lightly dry and spread. Finely chop the garlic and at the end lightly crush the knife blade, chop the bay leaf with the hands and mix with the spices so that they are distributed evenly.
Sprinkle the prepared fillet evenly with our spice mix.
Fold roll of two pieces. You can put fish overlap and roll from tail to head. Carefully and tightly roll the fillet into a roll.
Wrap tightly in cling film. Roll leave for 5-6 hours to infused and soaked with spices.Then we remove in the freezing chamber for freezing. Cut the roll into thin slices and serve to the table.
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note
The structure of mackerel also includes vitamins of groups A, B, C, B, PP, E, H and K. This is a whole vitamin alphabet. The benefits of mackerel are evident when adding macro- and microelements such as iron, zinc, magnesium, phosphorus, potassium, and molybdenum to the vitamin composition of the product. This fish is just a storehouse of vitamins and nutrients, so it is recommended to eat it in reasonable quantities.
Helpful advice
The indispensable use of mackerel is the chemical composition of fish. Omega-3 polyunsaturated fatty acids are found in large quantities in fish, which determines the main beneficial properties of mackerel.
Mackerel is a valuable commercial fish. Mackerel meat without small bones, tender and tasty. If you are cooking from frozen fish, then first thaw it right in the fridge.


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