An original and tasty snack made from juicy and fatty mackerel can be prepared almost instantly. A delicate and aromatic dish is obtained because it is prepared in a decoction of onion peels. The Irish know a lot about fish, and the recipe in question, which belongs precisely to their authorship, has also stood the test of time for more than one century. In ancient times, such a snack was prepared in pubs and served with dark beer, it was inexpensive and tasty. In the port cities there were even a dime a dozen fish, but smoking it was expensive and troublesome.
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One inventive tavern owner came up with the idea of boiling fish in onion skins to give it a dark color and a specific flavor. The snack was accepted with a bang by regular visitors of the institution. The dish has become a signature dish, and the recipe has been passed down from generation to generation.
Ingredients for Cooking Mackerel in Onion Husk
For the preparation of the snack, you should take fresh frozen fish, preferably mackerel. It is important to pay attention to the quality of the product. The bright color of the skin, dense and elastic meat when defrosting, the absence of foreign odors, indicate the correctness of the choice. It is better to buy fish that has been deep-frozen, as a rule, it does not lose its gastronomic qualities.
Below are all the necessary ingredients for a culinary experiment:
- freshly frozen mackerel - one piece;
- litere of water;
- 5 tablespoons of salt;
- onion husks from five to six onion heads.
As you can see, the set of spices is very simple and readily available.
Cooking mackerel in onion skins. Five steps to success
The process of preparing a fish dish can be roughly divided into five steps for the love of order. Start with us.
Step one. Defrosting fish
This should be done naturally at room temperature. Microwave and hot water will affect the taste of the product.
Step two. Butchering
Cut off the head, tail and fins. Cut open the abdomen and carefully remove the insides, scrub the black film lining the abdominal cavity. Rinse the carcass.
Third: cooking
Add salt and onion skins to a pot of water, cook after boiling for about five minutes. After this time, add the mackerel carcass to the container, completely drowning it in water. Boil the fish for exactly three minutes after boiling. Choose a cooking container that is large enough to fit the fish easily.
Fourth step. Innings
Gently remove the fish from the broth, peel off the remains of the husk and cool. Serve whole on a spacious platter, garnish with a lemon wedge and a sprig of parsley.
The final step. Tasting
You can certainly handle this on your own. The dish was invented as a popular fishing snack. But in terms of taste, it is worthy of the royal table: having tasted one bite, it is impossible to stop. See for yourself.
Bon Appetit!
Do you cook mackerel in onion skins?
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