Mackerel Stuffed with Vegetables
Main Dishes • European
Description
Mackerel stuffed with vegetables
Ingredients
- Canned Mackerel in Oil 2 pieces
- Carrot 5 pieces
- Celery salt 3 stalks
- Onion 2 pieces
- Fresh Rose Hips to taste
- Passata Tomato Sauce 3 tablespoons
- Soy Sauce to taste
- Lemon to taste
- Mild Chili Spice to taste
- Parmesan Cheese to taste
Step-by-Step Guide
Step 1
Carefully cut the mackerel with a knife along both sides of the spine, from head to tail. Cut the spine at the tail and head and gently remove it. Remove the insides through the back and wipe with a paper towel.
Step 2
Place the rosemary stalks in the cavity and drizzle with soy and chili sauce, squeezing the juice of a quarter lemon over it. Leave to marinate for half an hour.
Step 3
While the fish is marinating, prepare the vegetables. Chop the onion, grate the carrot on a coarse grater, and slice the leaves and stalks of celery. Sauté everything until cooked with bay leaf and peppercorns. At the end of cooking, add a couple of tablespoons of tomato paste and fish sauce instead of salt.
Step 4
Stuff the fish with the vegetables, sprinkle with grated Parmesan, and place in a preheated convection oven (line the baking sheet with parchment paper greased with oil) for about 20–25 minutes.
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