This unusual yet simple recipe for tender mackerel has stood the test of time. This recipe has been prepared for a long time. The Irish know a lot about fish. Mackerel turns out to be very soft, juicy and tasty, and all thanks to the fact that it is cooked in onion skins.
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Since ancient times, pubs have loved to pamper their guests and have served such an appetizer. It is very simple, but at the same time delicious, goes well with dark beer and is quite inexpensive in terms of cost. Since there was more than enough fish in the port towns, it had to be processed somehow, and it was too long and expensive to smoke.
Such a recipe appeared a long time ago, when one pub owner decided to surprise his guests and prepare such an unusual dark-colored appetizer. The visitors really liked the fish, and the secret of cooking was passed down from generation to generation.
What is needed from the products
- mackerel - we make a calculation of 1 piece;
- 5 tablespoons of salt;
- 1 liter of water;
- peel 5 onion heads and use the husk from it.
It is important here to treat the purchase of fish correctly. It must be dry-frozen and free of foreign odors. If the fish remains firm and has a bright skin color, then you have made the right choice. Feel free to move on to cooking.
Cooking properly
Preliminary stage - defrost fish
Here, it is still better to resort to natural defrosting at normal room temperature. Using a microwave oven or hot water can ruin the taste. Be patient and prepare the fish ahead of time.
We butcher the mackerel
For the fish to be tasty, it must be clean. To do this, we cut it up, take out all the insides, as well as the black film. We send them to the trash bin, and thoroughly wash the fish under water.
Cooking the brine
We chose the right saucepan, poured one liter of water into it and put it on the stove. As soon as the water boils, you will need to add the onion skins that you prepared in advance and salt there. Boil the brine for about 5 minutes over low heat. After that, we dip our mackerel there and cook. The mackerel must be completely covered with water. To do this, think over the choice of the pan correctly in advance. 3 minutes is the time for boiling fish.
We serve mackerel beautifully
Once 3 minutes have passed, your fish is ready. Now you need to take it out of the pan and rinse it from the onion skins. Let us cool it down. Next, choose a beautiful dish and lay it out, decorating with parsley and lemon.
We taste what happened
You can certainly handle the tasting yourself. There is nothing complicated here, but only pleasant things. This mackerel was invented as a simple fishing snack, but with its juicy and delicate taste, it surprises and mesmerizes, you will want to cook it over and over again. Try it and you will definitely succeed. For a second tasting, you can invite guests to surprise them with your culinary skills.
Do you cook mackerel in onion skins?
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