This recipe is special the fact that the small fish is stuffed with very juicy hard cheese, garlic, paprika and spices stuffing. Also from the outer side of a carcass segments of a lemon and onions which supplement taste of a dish are inserted and finish its beauty.
Ingredients:
- 1 mackerel;
- 1 bulb;
- ½ lemons;
- 30 g of any hard cheese;
- 1 teeth of garlic;
- 1 slice of paprika;
- 1 tablespoons of a natural yoghourt (sour cream);
- salt, pepper;
- spices to taste.
Preparation:
- Carefully to draw a carcass of a mackerel, deleting the head and a tail. Then properly to wash up, dry paper towels, to rub with salt, pepper and spices.
- Put the prepared mackerel on a plate, place in the fridge for 35-40 minutes for a prosalivaniye.
- Wash and cut a lemon half rings. The lemon skin can be cut off accurately that it didn't give to a mackerel bitterness.
- Clean, wash and cut onions as a lemon.
- Fish to take out from the fridge and to lay out on a dostochka. A sharp knife on a carcass to make deep cuts which will reach the ridge. At the same time cuts have to divide a mackerel into flank steaks, kind of.
- It is accurate to insert segment of a lemon and onions into each cut.
- To cut a slice of pepper in small cubes. Grate a hard cheese on a small grater. Pass garlic via the spadefoot.
- Connect the prepared ingredients in a drinking bowl, having filled with yogurt, salt and spices. This cheese curd will be a stuffing for a mackerel.
- So, to lay out a mackerel on a foil, to turn a back down and to stuff with a cheese curd to the full.
- Then it is accurate to pull together edges of a belly, and densely to roll up a carcass in a foil.
- Place the stuffed mackerel (a back down) in a form for roasting and to send for 45 minutes to the oven warmed up to 180 degrees.
- After this time the foil needs to be unwound and opened. Then fish to shift sideways so that segments of a lemon looked up. Include a grill or convection, to bake a mackerel not less than 5 minutes to a ruddy crust.
- Take out the baked mackerel from a foil, cut flank steaks, lay out on a plate, water with juice from a foil and more hotly to give to a table.