Mackerel in onion skins 3. Mackerel in three minutes. Mackerel in onion skins and tea leaves

Mackerel in 3 minutes (in onion skins)

Mackerel in onion skins in a hurry

Do not be surprised. Yes, indeed, mackerel can be cooked in 3 minutes. And it will turn out to be unlike either lightly salted, boiled, or fried mackerel. This is simply a very tasty, moderately salted, tender fish with a soft skin that does not need to be removed. Fish lovers who urgently want to eat will definitely like this recipe for cooking mackerel in onion skins.

The husk gives mackerel not only a golden color, but also a special, refined taste. Interestingly, the characteristic smell of mackerel disappears somewhere. This is delicious.

Composition of the dish

for 1 serving

• Fresh or frozen mackerel – 1 piece;

Proportions for brine with husks

• Water – 1 l;
• Salt – 5 level tablespoons;
• Onion peels from 5-7 onions.

What to cook in

To cook mackerel in onion skins, you need a wide bowl - this way the fish will go in whole (with head and tail) and not break. If you only have an ordinary pan on hand, then you need to cut off the head and tail of the fish.

How much water

There should be enough water to cover all the fish that you put in the pan. If there are a lot of fish or they are large and part of the mackerel is above and not under the water, then add brine (from water and salt - in the proportion of 1 tablespoon per 200 ml of water).

How many onions for peeling

The amount of husk in the recipe is given per 1 liter of water. However, everyone will have different sized onions (and different amounts of skin accordingly), just understand that the water should be visibly colored. At the same time, remember that you will not remove all the husk, but leave something to cover the onion itself (otherwise it will dry out and shrink if you remove the husk completely).

But if the peeled onion is immediately used in another dish, then you can remove all the peel until white. And then for mackerel it will be enough to peel 4-5 onions.

Cooking mackerel in husks

• Clean the mackerel: wash, cut off the head, tail, fins, cut the belly, gut, remove the black film, wash the fish again inside and out.
• Wash the onion skins, put them in a saucepan, add salt. To fill with water. Bring to a boil and cook for 5 minutes.
• Place the fish with the shells in the water. The water should cover the mackerel. Cook the fish for 3 (three) minutes. Then you need to take it out and peel the onion skins from the mackerel.

Please note that the boiling point when cooking fish should be moderate.

One mackerel is enough for one serving.

Bon appetit!

The red on the fish is the remains of onion skins, stuck)) The mackerel turned out to be very tasty, I recommend it to everyone!

In addition, mackerel can be salted in the same way as red fish -. Or cook (pickling for 2 hours under pressure, without brine).

Recipe in pictures

Mackerel is defrosted. Onion peels for cooking mackerel. Gutted fish.
Ready mackerel Mackerel is ready in 3 minutes!

Instant mackerel

In this article you will learn how to cook boiled mackerel in onion skins in 3 minutes. In addition, we will offer you some more wonderful recipes for salted and smoked fish.

Food preparation

For our dishes you will need fresh or frozen mackerel. But if you live far from the sea, then you have only one option. Don't believe the advertising and buy chilled fish. Most likely, you are offered defrosted mackerel at an inflated price. In addition, it is unknown how many times the fish was frozen and under what conditions it was stored.

When choosing frozen carcasses, pay attention to their shape. If the fish is not bent, has no dents or damage, then you have found a wonderful product. If these signs are not observed, this means that the fish was thawed and then frozen again. The value of such a product, of course, is questionable.

Mackerel also needs to be defrosted correctly. To do this, place it in a colander and close the lid. Place the structure in a deep bowl and place it on the bottom shelf of the refrigerator. Thanks to the correct use of cookware, you will solve several problems at once. Firstly, the fish will not get wet in the liquid, and secondly, its open side will not become airy.

Mackerel in onion skins in 3 minutes

This delicate dish goes well with stewed vegetables, mashed potatoes and various salads. If you like boiled fish or are on a strict diet, then you will love this recipe.

• Ingredients:
• one carcass of frozen mackerel;
• peels of five large onions (regular and red);

a tablespoon of salt.

Thaw the fish on the bottom shelf of the refrigerator, then cut off the head, tail and fins, and remove the entrails. Remove the skins from the onions, wash them well, place them in a saucepan and add water. Place the pan on the fire and bring its contents to a boil.

Place the prepared fish on the bottom of the stewpan, under the husk. After three minutes, the mackerel can be removed and served. For a side dish, prepare boiled potatoes, rice or stewed vegetables. We hope you enjoy this 3 minute onion skin mackerel recipe. You can read the recipe for other interesting dishes from this popular fish below. Believe me, there are a lot of them.

Mackerel in onion skins and tea leaves

This time you will need the following ingredients:

• sugar - two tablespoons;
• water - one liter;
• mackerel - two pieces;
• salt - three tablespoons;
• black tea - two tablespoons;
• onion peel - two handfuls.

Preparing mackerel in onion skins and tea leaves is very simple. You need to carefully read the instructions and repeat all the steps after us.

Thaw the fish, gut it, cut off the head and gills. Next you need to prepare the brine. Pour water into the saucepan, add tea leaves, husks, salt and sugar. Place the saucepan on the fire, boil the liquid, and then cool it under the lid. Strain the brine and add the mackerel to it. In two days the fish will be ready to eat. The skin and meat of mackerel will acquire a golden hue, like a smoked product.

Mackerel with liquid smoke

Fish prepared according to this recipe turns out very tender and tasty. It can be used as an independent snack or as an ingredient for a holiday salad.

Required products:

• mackerel - one or more carcasses;
• water - one liter;
• salt - four or five tablespoons;
• tea bags - two pieces;
• husk - three handfuls;
• liquid smoke - one tablespoon.

Mackerel in onion peels with liquid smoke is prepared according to the following recipe.

Mix water with sugar and salt, and then bring it to a boil. After this, place the well-washed husks and tea bags into the brine. Cool the liquid and add one spoon of smoke to it.

Cut off the neck of a plastic bottle and place the fish in it, tail up. If desired, you can put several small carcasses in the dish at once. Pour brine over the fish. Of course, mackerel in onion skins won’t have time to cook in 3 minutes, so forget about it for three days.

When the required time has passed, hang the carcasses over the sink overnight. Store the dried mackerel in the refrigerator.

Spicy salted fish

Salting mackerel in onion skins will give the fish a special golden color, and the spices that we will use in this recipe will make its taste bright and unique. This time you will need the following ingredients:

• three frozen mackerel;
• one liter of water;
• three large spoons of salt (heaped);
• sugar - two tablespoons;
• dry brewing of large-leaf tea - two tablespoons;
• red onion peel - one handful;
• two bay leaves;
• 12 peas of allspice;
• two dry clove buds;
• teaspoon coriander.

How to prepare mackerel at home in onion skins? We offer you a simple recipe for an original snack.

Combine water with sugar, onion peels, tea and salt. Boil and then cool the brine. Process the fish, remove the entrails, trim the gills, tail and head. Add bay leaf and spices to the cooled brine.

Place the carcasses in a cut-off plastic bottle or an oval plastic salted herring mold. Keep the fish at room temperature for a day, and then refrigerate it for another 48 hours. When the mackerel is ready, hang the carcasses by the tails and carry them to the balcony. The treat can be served when the fish has dried a little.

Mackerel with juniper

Here is another option for an unusual snack that resembles a smoked product in appearance.

This delicate dish goes well with stewed vegetables, mashed potatoes and various salads. If you like boiled fish or are on a strict diet, then you will love this recipe.

• five small mackerel carcasses;
• two liters of water;
• eight tablespoons of salt;
• four large spoons of sugar;
• three spoons of black leaf tea;
• a handful of washed onion peels;
• five peas of allspice;
• five juniper berries.

Home-smoked mackerel in onion skins is prepared quite simply and quickly.

Pour water into the pan, add spices, juniper, sugar, tea, salt and husks. Boil the brine, reduce the heat and cook for another quarter of an hour. Cool the liquid to room temperature and strain it.

Rinse the fish well, clean it, remove the head and tail. Place the carcasses in a suitable container, fill with brine and place pressure on top. Keep the mackerel for three days, remembering to turn it over periodically.

When the fish is ready, hang it in the kitchen. Place newspapers on the floor to absorb the brine. Brush the carcasses with vegetable oil using a pastry brush, and then leave them overnight.

Serve the treat with hot boiled potatoes, a salad of fresh or salted vegetables, or black bread. This appetizer goes well with strong strong drinks, and therefore is ideal for the holiday table.

Use different herbs and spices for pickling. Every time you get fish with an original taste and aroma.

During drying, mackerel should be lubricated with vegetable oil. This step will allow you to achieve even greater similarity between the fish and its smoked “brethren”.

Try salting mackerel and herring in the same bowl. Experts say that this method allows you to achieve an unusual effect. The finished fish will taste like sprats, beloved by many.

Conclusion

We will be glad if you like boiled mackerel in onion skins, cooked in 3 minutes (and sometimes even longer). Try our other recipes too. We are sure that your family will appreciate the efforts made and will repeatedly ask you to repeat this culinary experiment in the future.

Do not be surprised. Yes, indeed, mackerel can be cooked in 3 minutes. And it will turn out to be nothing like lightly salted, boiled, or fried mackerel. This is simply a very tasty, moderately salted, tender fish with a soft skin that does not need to be removed. Fish lovers who urgently want to eat will definitely like this recipe for cooking mackerel in onion skins.

The husk gives mackerel not only a golden color, but also a special, refined taste. Interestingly, the characteristic smell of mackerel disappears somewhere. This is delicious.

Composition of the dish

for 1 serving

• Fresh or frozen mackerel - 1 piece;

Proportions for brine with husks

• Water - 1 l;
• Salt - 5 tablespoons without top;
• Onion peels from 5-7 onions.

What to cook in

To cook mackerel in onion skins, you need a wide bowl - this way the fish will go in whole (with head and tail) and not break. If you only have an ordinary pan on hand, then you need to cut off the head and tail of the fish.

How much water

There should be enough water to cover all the fish that you put in the pan. If there is a lot of fish or it is large and part of the mackerel is above and not under the water, then add brine (from water and salt - in the proportion of 1 tablespoon per 200 ml of water).

How many onions for peeling

The amount of husk in the recipe is given per 1 liter of water. However, everyone will have different sized onions (and different amounts of skin accordingly), just understand that the water should be visibly colored. At the same time, remember that you will not remove all the husk, but leave something to cover the onion itself (otherwise it will dry out and shrink if you remove the husk completely).

But if the peeled onion is immediately used in another dish, then you can remove all the peel until white. And then for mackerel it will be enough to peel 4-5 onions.

Cooking mackerel in husks

1:9

Clean the mackerel: wash, cut off the head, tail, fins, cut the belly, gut, remove the black film, wash the fish again inside and out.

Wash the onion skins, put them in a saucepan, add salt. To fill with water. Bring to a boil and cook for 5 minutes.

Place the fish with the shells in the water. The water should cover the mackerel. Cook the fish for 3 (three) minutes. Then you need to take it out and peel the onion skins from the mackerel.

Please note that the boiling point when cooking fish should be moderate.

One mackerel is enough for one serving. The mackerel turned out very tasty, I recommend it to everyone!

Fish dishes are not only very healthy, but also incredibly tasty: the recipes that I want to offer you - mackerel in onion peels in 3 minutes and smoked mackerel in peels - confirm this. Instant boiled mackerel is a dietary dish that is suitable for those who watch their figure and adhere to a healthy diet. Smoked mackerel tastes the same as store-bought, but is prepared without smoke: only from natural products. Mackerel cooked at home can be an excellent option not only for dinner with the family - it will also look great on the holiday table.

This delicate dish goes well with stewed vegetables, mashed potatoes and various salads. If you like boiled fish or are on a strict diet, then you will love this recipe.

• one cleaned medium sized fresh mackerel;
• 5 tablespoons of salt;
• 1 liter of water;
• onion peels (as many as available).

Mackerel in onion skins in 3 minutes. Step by step recipe

1. We choose a pan for cooking so that the fish fits completely, without creases (the ideal option is a duckling pan, or any other oval-shaped pan).
2. Place onion skins in a saucepan, add salt and fill with cold water.
3. Put the pan on the fire, bring the water with the husks to a boil, let it simmer a little and add the fish.
4. Cook the mackerel in the onion skins for exactly 3 minutes.
5. Immediately remove and serve. Decorate the serving dish with fish with lemon slices, tomato slices and onion rings.
6. The finished mackerel is very beautiful, with a shiny skin, similar to smoked one. But the taste is like ordinary boiled fish: tasty and slightly salty.

But with the same ingredients you can marinate mackerel: and it will taste like smoked.

• Take 1 kilogram of mackerel, thoroughly clean it of entrails and black film and remove the head. Place in a container so that there are no creases. The fish should not be completely defrosted or dense
• Pour 1 liter of water into a saucepan, add 5 tablespoons of salt, 2 tablespoons of sugar, a plate (with top) of onion peels, 10 coriander peas, 5 allspice peas and 2 bay leaves. Add 3 tablespoons of black tea without additives (can be replaced with tea bags - 6 pieces). Mix everything well, put it on the fire and let it simmer for 5-10 minutes.
• Pour the chilled, strained marinade over the mackerel. Place 2 onions, cut into rings, on top. We put pressure on the fish and put it in the refrigerator for 3 days.

And one more recipe: quick-cooking pickled mackerel (you can also pickle herring using this recipe).

• Pour 2 cups of water into a saucepan, add 3 tablespoons of salt, 2 tablespoons of sugar. Add spices: 2 bay leaves, 1 teaspoon coriander, 1.5 teaspoons basil. Stir and put on fire. Turn off immediately after boiling. Let cool to room temperature.
• Two carcasses of mackerel (previously defrosted in the refrigerator), cut into portions. Transfer to a container in which we will marinate (I do it in a mayonnaise bucket).
• Fill with cooled brine and place in the refrigerator for a day (minimum).
• Before serving, decorate with onion rings and drizzle with vegetable oil.

Smoked and pickled mackerel in onion skins are ready: boil the potatoes and invite everyone to the table. Homemade instant mackerel is much tastier than store-bought and very beautiful. A real delicacy for the holiday table.

Do not be surprised. Yes, indeed, mackerel can be cooked in 3 minutes. And it will turn out to be nothing like lightly salted, boiled, or fried mackerel. This is simply a very tasty, moderately salted, tender fish with a soft skin that does not need to be removed. Fish lovers who urgently want to eat will definitely like this recipe for cooking mackerel in onion skins.

The husk gives mackerel not only a golden color, but also a special, refined taste. Interestingly, the characteristic smell of mackerel disappears somewhere. This is delicious.

Composition of the dish

For 1 serving

• Fresh or frozen mackerel - 1 piece;

Proportions for brine with husks

• Water - 1 l;
• Salt - 5 tablespoons without top;
• Onion peels from 5-7 onions.

What to cook in

To cook mackerel in onion skins, you need a wide bowl - this way the fish will go in whole (with head and tail) and not break. If you only have an ordinary pan on hand, then you need to cut off the head and tail of the fish.

How much water

There should be enough water to cover all the fish that you put in the pan. If there is a lot of fish or it is large and part of the mackerel is above and not under the water, then add brine (from water and salt - in the proportion of 1 tablespoon per 200 ml of water).

How many onions for peeling

The amount of husk in the recipe is given per 1 liter of water. However, everyone will have different sized onions (and different amounts of skin accordingly), just understand that the water should be visibly colored. At the same time, remember that you will not remove all the husk, but leave something to cover the onion itself (otherwise it will dry out and shrink if you remove the husk completely).

But if the peeled onion is immediately used in another dish, then you can remove all the peel until white. And then for mackerel it will be enough to peel 4-5 onions.

Cooking mackerel in husks

Clean the mackerel: wash, cut off the head, tail, fins, cut the belly, gut, remove the black film, wash the fish again inside and out.

Wash the onion skins, put them in a saucepan, add salt. To fill with water. Bring to a boil and cook for 5 minutes.

Place the fish with the shells in the water. The water should cover the mackerel. Cook the fish for 3 (three) minutes. Then you need to take it out and peel the onion skins from the mackerel.

Please note that the boiling point when cooking fish should be moderate.

One mackerel is enough for one serving. The mackerel turned out very tasty, I recommend it to everyone!

Bon appetit!