Mackerel stuffed with mushrooms and cheese in the oven. Stuffed mackerel baked in the oven

1 fresh or frozen mackerel
- 200-300 g champignons
- 4 tbsp. spoons of sour cream
- 1 egg (boiled)
- 100-150 g hard cheese
- 1 onion
- 1-2 tbsp. spoons of lemon juice
- 2 tbsp. spoons of vegetable oil
- salt, spices to taste
- greens (dill, parsley)

Preparation:

Wash and gut the mackerel.

It is up to you to cut off the head of the fish or leave it.

We get rid of bones in the fish.

We remove the top film and our fish is ready for use.

Place the finished mackerel fillet on the back, salt, pepper, sprinkle with your favorite spices, sprinkle with lemon juice, rub a little vegetable oil into the carcass, cover with cling film and send to marinate in the refrigerator for a couple of hours.

While the mackerel is marinating, we will make the filling.

Fry chopped onions and mushrooms.

Cut the boiled egg lengthwise into slices.

Cut 4 slices from the cheese, grate the rest on a coarse grater and mix with sour cream.

Finely chop the greens and add half of the greens to the cheese and sour cream mixture.

We lay out the already pickled mackerel. You can do it on the table, or you can do it on a baking sheet covered with foil.

Lubricate it with 1-2 tbsp. spoons of sour cream, sprinkle with the remaining herbs and put 2 slices of cheese on one half of the carcass.

On top of the cheese, also on one half, lay out some of the mushrooms and onions.

Place the prepared egg plates on the mushrooms.

Place the remaining mushrooms and remaining slices of cheese on the egg.

Cover the filling with the free half of the fish.

Now we put the prepared sauce on the mackerel, this is cheese with sour cream and herbs.

Such a spectacular dish as mackerel stuffed with mushrooms is worth serving on a festive table. Our family also prepares for small family holidays. It's very beautiful and tasty.

Cooking time: 60 minutes

Ingredients for 4 servings:

• mackerel fish - 1 pc.
• Champignon mushrooms
• onion - 1 pc.
• mayonnaise - 25 gr.
• hard cheese
• fish seasoning and salt

Mackerel stuffed with mushrooms. Step by step recipe

Peel the onions and mushrooms, rinse and finely chop.

Add sunflower oil to a hot frying pan and add mushrooms.

Then add the onion. reduce the heat and fry on both sides.

In the meantime, let's take care of the fish. But we will cut it from the back, but the tummy will remain intact.

We cut the fish from the back along the ridge.

Carefully separate the ridge from the fish, cut off near the tail carefully so as not to damage the integrity of the carcass.

We take out the ridge (we also carefully cut it off with a knife near the head) and all the bones. And also the insides. We wash the fish and pat dry with a paper towel.

We get a ready-made carcass for stuffing.

Now grease the inside of the fish with a little mayonnaise.

In the meantime, we already have the mushrooms ready.

We fill our fish with them.

Coat the top with mayonnaise. And we transfer the fish itself to a piece of foil, in which we will then wrap it.

Grate the cheese and sprinkle it on top of the fish.

Wrap in foil and put in the oven.

You need to bake for about 40 minutes at a temperature of 160-175 C. Take it out and put it on a plate.

Cut into slices. True, it is better to do this when the fish has cooled down. It won't break like that.

And enjoy the delicate taste of wonderful and easy-to-prepare stuffed mackerel!

Mackerel stuffed with mushrooms and cheese

Pauline

69 years old
Israel

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At Taisiya’s request, I am posting the recipe for this tender, juicy and very tasty fish, which I saw from GadenKa. My photo.

Large fresh or frozen mackerel (then it needs to be thawed), weighing 800-900g. , gut it, cut off the head, wash it very well and clear the films inside. Pull out the bones and spine - this can be done as follows - place the fish on its stomach, spread out the sides and press on the back. The spine and bones pop out on their own. Remove bones.

Place the fillet on its back, salt, pepper, sprinkle with fish spices, and sprinkle generously with lemon juice. Rub a little vegetable oil into both halves, wrap in film and refrigerate for several hours. I went to bed at night.

Filling - 250g mushrooms, can be from a jar, overcooked with 1 onion
- from 200g of hard cheese, cut 4 thin slices, the rest
grate and mix with 5 tablespoons of sour cream, add
half a glass of finely chopped dill and parsley,
mix.

Cut 1 boiled egg lengthwise into thin slices.

Remove the fish from the refrigerator, coat the inside with 2 tablespoons of sour cream, sprinkle with herbs, and place 2 slices of cheese on both halves.
On top of the cheese, on one side, place half of the fried mushrooms, a chopped egg on them in one layer and the second half of the mushrooms on them.

Place grated cheese on top and mix with sour cream and herbs.
Place on a baking sheet lined with baking paper and place in an oven preheated to 180 degrees for 30 minutes.
The main thing is not to over-expose it so that it doesn’t become dry!

And this is what it looks like when cut.

I will be glad if you like it too.

4.

We place the carcass on its tummy, with the sides spread out.
We press our hand on the back and press down.
The spine and bones will pop out on their own

5.

We turn it over and carefully remove the bones that have come out; just in case, we check for the presence of remaining bones and, if there are any, remove them too.

6.

Place the gutted fillet on the back, salt, pepper, sprinkle with spices and herbs, sprinkle with lemon juice, oil, rub a little into the meat, cover with film and put in the refrigerator for a couple of hours

7.

Spread the marinated carcass, grease with 1-2 tbsp. sour cream, sprinkle with fresh herbs, lay out several plastic pieces of cheese.

8.

Place some of the mushrooms on top of the cheese, on one half of the fish.

9.

Place the chopped egg on the mushrooms.

10.

Place the remaining mushrooms and onions on the egg.
Cover the filling with the free mackerel half.

11.

Place grated cheese mixed with sour cream and herbs on top.
Place in a preheated oven for 25-30 minutes, at 180-200 degrees.
The main thing is not to overcook the mackerel in the oven; this fish cooks instantly and will be dry if overcooked.

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I had two fish, I put them on top of each other, it was even more convenient to stuff it that way
This is in the cross section

Eni
I don’t know what to call Bulgaria,...... delicious, delicious, the fish turned out to be incomparable. Thanks for the wonderful recipe!

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Find the author's proven recipes for stuffed mackerel on the site. Check out the versions of the dish with various vegetables, lemon and onions, carrots, tomatoes and cheeses. Experiment with different spices, add olives or dried fruits. Get an incredible delicacy in any version!

When buying mackerel, you need to know a few rules. Fresh mackerel should be moist, shiny, with a natural rainbow tint. The carcass is elastic and dense, without tears or stains. The quality of frozen fish is determined by the integrity of the carcass, even ice glazing and light, bulging eyes. Before cooking, the fish must be thawed and the gills and entrails removed. Be sure to remove the black film from the abdomen.

The five most commonly used ingredients in stuffed mackerel recipes are:

Interesting recipe:
1. Thaw one mackerel. Cut off the fins. Form a “boat”. To do this, make an incision along the back, cut the ridge at the head and tail with scissors. Carefully remove the spine and bones, entrails (with black film) and gills.
2. Roughly chop the steamed prunes.
3. Cut the second mackerel fillet into small pieces.
4. Mix pieces of fish, prunes, cheese shavings and sour cream.
5. Salt, pepper, season with aromatic seasonings.
6. Stuff the fish boat. Wrap in foil.
7. Bake at 180-190° for about half an hour.
8. About ten minutes before the fish is ready, unwrap the fish and sprinkle with crushed nuts and herbs.

Five fastest recipes for stuffed mackerel:

Helpful Tips:
. It is better to start preparing the food when the mackerel is still slightly frozen. In this case, it is easier to cut it, and the fish will turn out even more juicy.
. Mackerel really “loves” greens. Parsley, dill and basil will enrich the flavor, while spinach will add goodness, brightness and color. When serving, there will be fresh lettuce at the place.