Mackerel marinated in mustard sauce. Mackerel in mustard sauce

Calories: Not specified
Cooking time: Not indicated

Today we will share a recipe for pickled mackerel at home, with an incomparable taste. We live in a time when in the supermarket you can buy any product you want at any time of the year. Therefore, you are unlikely to surprise one of the guests if you serve it to your table as a cold appetizer. But now, if you marinate it in a special way with mustard marinade, then you will have to share this recipe with your guests. For the fish turns out so tasty, tender, fragrant that I want to try it more than once.

The secret to cooking such mackerel lies in the marinade. To properly prepare it, you need to adhere to the proportions of salt, sugar, vegetable oil and dry mustard, according to the specified recipe. If you want to diversify the taste of mackerel, then add a slice of ginger to the marinade, or a little coriander, rosemary, thyme, then your marinated fish will have the flavor of your favorite spices.

According to this recipe, you can cook not only mackerel, but also any other fish. For example, herring, trout, salmon or salmon. You can fill the fish with both cold marinade and hot. It all depends on what taste you want to get.

The most important thing is to choose the right quality freshly frozen mackerel. This fish is of fatty varieties, so if it is stale or spoiled, then it will have a specific smell of rancid oil. Dishonest sellers will hide it by soaking the fish in different compositions and then lightly freezing it. But, you must remember that good fish smells like the sea, and you should not feel any other smells. Take a closer look at the appearance of a mackerel, if its carcass is crushed, the meat does not return its shape when pressed, and the gills are dark in color, then in no case should you buy such a fish!

Marinated mackerel can be served as an appetizer, drizzle with olive oil, lemon juice and sprinkle with finely chopped green onions.

Ingredients:
- fresh frozen mackerel - 1 piece,
- boiled water - 1 l,
- table salt - 5 tbsp. l,
- granulated sugar - 3 tbsp. l,
- mustard powder - 1 tbsp. l,
- vegetable oil -2 tbsp. l,
- dried bay leaf - 3 pcs,
- fruits of black pepper in a pot.

How to cook with a photo step by step

We cut the freshly frozen mackerel, cut off the head, take out the insides, rinse, dry with a paper towel and cut it into small pieces.

Preparing marinade for pouring. We put salt, granulated sugar, dry ground mustard, spices in a saucepan, pour in vegetable oil.

Pour in water, bring to a boil and cook for 3 minutes. Turn off and cool.

We spread the mackerel in the dishes in which we will marinate it.

Pour cold marinade and cover with a plate or just gauze, put a press on top and put in a cold place for salting for 2 days.

Then drain the marinade and serve. Fish should be stored in the refrigerator.

Well, if the guests do not have a particular desire to mess with fish, then we suggest just cooking

Prepare lightly salted mackerel with mustard not quite difficult.

one and a half kilograms of mackerel

glass of salt

one and a half liters of water

three tablespoons of dry mustard

Boil water with salt, then let it cool, then add mustard powder and stir. We put the fish in a three-liter jar and fill it with brine. We put for a day in a cold place and periodically shake the brine. After this time, delicious mackerel is ready.

Bon appetit!

Pickle mackerel with mustard you can use this recipe.

You must first defrost fresh mackerel. It is correct to do this by putting frozen fish in the refrigerator or other cold place for a day.

We put the mackerel in an enameled or glass pan.

We are preparing the marinade. Boil 2 liters of water. Add sugar and salt to taste, as well as various spices: pepper, bay leaf. Then add 2 tablespoons of mustard powder to the brine.

The brine is cooled to 15-20 degrees.

We fill our mackerel with this brine and put it in a cool dark place for five days.

Mackerel with mustard will surprise you with its aroma and taste.

Mackerel with homemade salted mustard.

Ingredients:

1 kg. fish;
0.5 l. water;
2.5 tbsp salt;
1.5 tbsp Sahara;
1 tbsp vegetable oil;
0.5 tsp dry mustard;
spices: 3 bay leaves, peppercorns.

We carefully clean the fish, cut it into pieces, put it in a saucepan and pour it with the prepared cold marinade.

How to make a marinade: boil water with salt and sugar, then add the rest of the products.

A day later, the fish is ready.

Salted at home mackerel very tasty and mustard even more appetizing, as it acquires a spicy taste and aroma. Everything tastes better with mustard.

This is a very simple recipe for salted mackerel with mustard: first, salt, then put the mustard.

First, defrost the mackerel carcass, if it is frozen, remove the insides and film, remove the head and tail, rinse, cut into portions of five centimeters. Now we prepare the brine: for 1 liter of water - two tablespoons of salt, two tablespoons of sugar, we also put a few cloves, a few pieces of allspice and black pepper, a couple of bay leaves, boil the brine. Boiling, put a couple of full tablespoons of mustard in the brine. The brine can be set aside, let it cool.

After filling the fish with brine, place the mackerel in a bowl, wrapping it with cling film in the refrigerator to salt in the mustard marinade overnight.

The next day, lightly salted fish with mustard is ready. Very tasty, great to serve with potatoes.

Bon appetit!

One more recipe dry salted mackerel.

We take the following: dried coriander half a teaspoon, grainy mustard half a teaspoon, salt two and a half tablespoons, sugar one tablespoon, bay leaf one piece, ground bell pepper half a teaspoon, mackerel a couple of pieces.

Further, as with the previous recipe, only without water: we rub the fish with a mixture of salt and spices, and the coriander and dry mustard should be ground in a mortar before cooking, and the bay leaf should be crushed.

Keep the mackerel in salt for a couple of days, wrapping tightly and tightly without air in a plastic bag for a couple of days in the refrigerator.

Contrary to what was said here by the author serenya71, fish (in any case, such as mackerel or herring, I won’t say for salmon, it seems that they really won’t be combined) is still combined with such a wonderful universal seasoning as Russian mustard.

Everyone does it differently, but personally I always add mustard (ready-made, diluting it in half a glass of cold boiled water) to fish that is already ready to eat, salted.

And usually, without any tricks, I clean the salt, defrost it, cut it into portioned pieces, rub each on all sides with coarse salt, trying not to oversalt (about the fact that the fish won’t take too much salt, let them tell tales to those who have never eaten terribly salted fish), I put it in layers in an enameled saucepan, sprinkling the layers with black ground pepper and adding a few broken leaves of lavrushka. Cover with a lid and refrigerate for two days. Mustard filling after watering, as I said above. By the way, such a filling saves well over-salted fish, only more is needed - it’s great to take salt on itself.

Bon appetit!

In order to pickle mackerel in mustard dressing required:

2 pcs. large fresh-frozen mackerel, or 3 medium-sized fish
half a glass of vegetable oil
half a glass of boiled (filtered) water
1 tsp mustard powder
1 tsp Sahara
3 tsp salt
half a teaspoon of vinegar
2 onions

Wash and clean the fish thoroughly, and then cut into portioned pieces for salting. And cut the onion into rings or half rings. In a separate cup, mix all the ingredients for the brine, into which you can optionally add allspice, peas, bay leaf, etc. Then, in the prepared brine, lay out the layers of mackerel and chopped onion. We cover the fish with a lid and put it in the refrigerator, periodically shake the container with salted mackerel. And after 1-2 days the fish can be eaten.

If you like riddles, then answer, what dish is prepared in 2 days, and even not on the stove we are used to, and not in the oven, but in the refrigerator?

And the correct answer is mackerel in mustard dressing, after cooking which you will eat everything to the last bite, and then you will remember it for a long time. Why go around and around, let's start the cooking process as soon as possible.

Mustard is generally a good seasoning. With her it is pleasant to taste not only jelly, but also fry a chicken, marinate a felling. To pickle fish, we buy ordinary table mustard or, in worst case, we cook it at home from powder.

Mackerel in mustard sauce

Ingredients

Chilled fish - 2 pcs.
Onion - 2 pcs.
Table mustard - 2 tbsp.
Salt - 3 tbsp.
Garlic - 3 cloves.

Sugar - 1 tbsp.
Lavrushka.
Allspice peas.
Vinegar - 0.5 tsp
Sunflower oil - 2 tbsp.

How to cook mackerel in mustard sauce

We wash the marine life in cool water, get rid of the head and entrails. We cut into small portions.
Peel the onion, cut in half and rinse under running cold water. We do this in order not to cry when cutting. Slice thinly into half rings.
In a deep container, in which we will marinate, we put the mackerel, close the top with onions.
Peel the garlic, crush, add to the marinade.
In a separate container, mix mustard, salt, sugar, pepper, oil, vinegar.
Pour the fish with the finished marinade, put the lavrushka, mix, close, put in the refrigerator for a couple of days. Stir the mackerel periodically by shaking.

You can serve it the very next day, and of course, what Russian does not like fish with boiled potatoes, and even with butter. And who likes to be spicier, we advise you to keep the fish for another day in captivity.

According to your taste, the oil can be replaced with fragrant, and instead of pepper, put ground peas.

And do not lose sight of the recipe for mackerel in mustard filling and baked in the oven.

Well, it would seem that an ordinary fish, well, what to take from it, but we are mistaken. With the help of mustard, we will "squeeze" all the juice out of it.

Ingredients

Mackerel - 2 pcs.
Soy sauce - 3 tbsp. l.
Mustard ready - 2 tbsp. l.
Mayonnaise - 2 tbsp. l.
Onion - 1 pc.
Greens - for decoration.

Cooking mackerel in the oven with mustard filling

We prepare the fish carcass by thoroughly washing, freeing it from the insides. We cut off the head, and cut the fish into medium-sized pieces.
Onion cut into half rings.
Separately mix mustard, mayonnaise, sauce.
Fill the fish with mustard sauce, mix with onions and leave to rest for half an hour.
We shift the mackerel into a deep baking sheet along with the onion and sauce.
We put in the oven and bake for 20 to 30 minutes, setting the temperature to 170 ° C.

But what about the greens? - you ask. We have not forgotten about it, it is needed to decorate the dish. Well, how to bypass such a miracle of cooking. Try to cook, and you will see how the fish "melts before your eyes."

You can serve such a queen of the seas with any side dish that you like. Or try something new, like steamed vegetables. Potatoes, broccoli, green beans. For completion and best taste, offer a glass of white wine. A couple more candles and the festive dinner is ready.

Bon appetit!

I love mackerel and cook it according to different recipes. This time I baked a fish in mustard sauce, it turned out to be very tasty, juicy and not dry, but simply melting in your mouth. It is prepared very easily and very quickly. Try to cook and you will not be disappointed. So let's get started.

Ingredients

To cook mackerel baked in mustard sauce, you will need:

mackerel - 2 fish;

onions - 1 pc.;

mayonnaise - 2 tbsp. l.;

soy sauce - 3 tbsp. l.;

mustard - 2 tbsp. l.;

greens for serving.

Cooking steps

Peel the mackerel from the insides, wash well and cut into portioned pieces.

Cut the peeled onion into half rings.

To prepare the sauce, mix mayonnaise, soy sauce and mustard (no need to add salt), the mass should be homogeneous.

Add the onion, cooked mustard sauce to the mackerel, mix well and leave to marinate for 20-30 minutes.

Transfer the pickled mackerel with onions to a baking dish.

Bake the fish in a preheated oven for 20-30 minutes at a temperature of 170 degrees until cooked and lightly blushed.

Delicious and tender mackerel baked in mustard sauce, served with fresh herbs and your favorite side dish.

Bon appetit and good mood!

Step by step recipe for mackerel in mustard marinade with photo.
National cuisine: home kitchen
Dish type: Snacks
Recipe Difficulty: simple recipe

Preparation time: 14 minutes
Cooking time: up to 30 minutes
Servings: 5 servings
Amount of calories: 161 kilocalories

A simple recipe for homemade mustard marinated mackerel with a photo and a step-by-step description of cooking. Easy to prepare at home in up to 30 minutes. Contains only 161 kilocalories.
Ingredients for 5 servings
Mackerel fish 2 pcs.
Water 0.5 l.
Table salt 2 tbsp. spoon
Sugar 2 tbsp. spoon
Mustard powder 2 tbsp. spoon
Allspice 10 g.
Bay leaf 2 pcs.
Sunflower oil 50 ml.
Vinegar 9% 3 tbsp. spoon

step by step
Mackerel is one of the most delicious and healthy fish. There are a huge number of recipes for its preparation. Recently I learned another recipe for marinating this fish. It turned out to be much tastier than what is sold. You can pickle mackerel in a very short time. I offer you a recipe using dry mustard, which makes the taste of mackerel very piquant and interesting. To implement this recipe, we need two mackerel fish, peppercorns, bay leaf, salt, sugar, vinegar, dry mustard, water, dill, sunflower oil. First you need to cook the fish - it needs to be slightly thawed, but not completely. Next, we need to clean it, cut off the head, fins, tail, clean the abdomen and rinse very carefully and well under running water.
Next, you need to cut into portioned slices 2.5 centimeters thick. Put the mackerel in a container that can be closed.
Sprinkle with fresh chopped dill. Of course, the more dill, the tastier.
Next, prepare the pickling brine - mix salt and sugar in water. Add peppercorns and bay leaf.
Bring to a boil, when the water begins to boil, add mustard and remove from heat.
Once the marinade has cooled, you need to add sunflower oil and vinegar. Pour the mackerel with a slightly warm marinade.
Next, you need to send it to the refrigerator and forget about ten hours. Bon appetit!