The juicy, fragrant and gentle mackerel baked in the Greek style is an excellent dish for an evening dinner. It will decorate any table and, undoubtedly, will surprise with the taste.
Ingredients:
- 1 mackerel;
- 1 tomato;
- 1 tablespoon of yogurt;
- 1/3 paprikas;
- 2 pinches of favourite seasoning;
- 2 pinches of ground mix of pepper;
- 100 g of processed cheese;
- 60 g of a hard cheese;
- 1 slice of a lemon;
- 5 tablespoons of bread crumbs;
- goat or cow's milk;
- 1/3 bunches of parsley with a basil.
Preparation:
- Draw and cut a fish carcass so that "book" turned out. Whenever possible to choose all visible and invisible bones from a fish fillet.
- Lay out the cleaned carcass in any deep capacity, fill in with milk and soak not less than an hour. This procedure will save a small fish from an unpleasant odor which appears during roasting.
- In an hour to merge milk, and to sprinkle a small fish lemon juice, to rub with salt, pepper, a thyme and rosemary.
- To wash a tomato and greens under flowing water, to dry. Cut a tomato in cubes, and small to chop greens a knife. Cut a hard cheese as well as a tomato. Connect the prepared ingredients in one capacity and mix.
- Slice processed cheese.
- On a land surface to spread a piece of a foil, not it to lay out "book" a mackerel, having her skin down, and a loin up. On one half of a carcass to lay out all stuffing and to cover it with slices of processed cheese.
- Then to cover a stuffing with a free part of fillet, forming an integral carcass.
- To pull together edges of a carcass with usual threads (silicone plaits) and to record that the stuffing didn't drop out outside.
- It is accurate to smear the stuffed mackerel with yogurt, to strew with crackers, to roll up in a foil and to place in a form for roasting.
- Send a form to a quarter of hour to the oven warmed up to 180 degrees.
- After this time it is accurate to develop a foil, fire in an oven to increase, zarumyanivat a breading of 4-5 more minutes by means of a grill.
- To shift the ready mackerel baked in the Greek style to a dish, to decorate with cherry tomatoes and to give to a table with a glass of white dry wine.