Description
We, unfortunately, love sometimes canned foods to eat, but recently canned was disappointed that quality as the number of CMV content. A few years ago, during the rationing of food, I was cooking a wonderful canned sardines. And so, based on this recipe, I now cook such canned normal fish. Anyone interested is invited to try. Immediately please do not throw Slippers, so, if such a recipe is, tell me and I'll remove.
Ingredients
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Mackerel
1 kg
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Onion
3 piece
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Carrots
2 piece
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Tomato paste
3 Tbsp
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Salt
1 tsp
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Sugar
2 Tbsp
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Vinegar
2 Tbsp
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Spices
-
Vegetable oil
100 g
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Water
600 ml
Cooking
Prepare the necessary products. Here let me explain what I such cans serves not only mackerel, but also herring, saury, rarely of large herring.
Mackerel wash, gut, cut off the head and fry with a small number of CMV oil for about 3-4 minutes on each side. It cooked through in that time, but it will be enough to remove all the large bones.
Peel the onion, chop half rings. Carrots also peel and grate on a coarse grater.
Fry the onions and carrots in skillet immediately after fish, very long, minutes 5 be no more.
The fish separated from the vertebral bone, remove the large bones and divide into small pieces, but not much melchite. When preparing such canned saury or herring, then only remove the spinal bone and all.
In a saucepan with a thick bottom put alternately layers of a first half of the carrots with the onions, then fish, then back to the carrots with the onions.
Add all spices, salt, sugar, vinegar. Tomato paste diluted with water to the consistency of the juice and pour into the fish. Reserve the cooked fish on very low heat for 2-3 hours, it depends on the fish itself. With saury sometimes I have enough 1.5 hours. To ensure that the liquid is not boiled away, if needed - can pour.
Let cool and serve with boiled potatoes. Although I sometimes hot its use. Kept this fish in the refrigerator for up to 2 weeks. If necessary, you can close to the banks under cover, pre-prosterilizovat for 15 minutes.
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