Disembowel the fish backwards))) ie, across the back, of course. From head to tail, along one side of the dorsal fin, with a sharp knife make a cut. The depth of the blade should be up to rib bones. To know it easily through the meat, the knife goes as smoothly as abut to the rib bones, you will feel and hear a small crunch.

Then make a second incision, parallel to the first, just on the other side of the dorsal fin. Ie, it turns out, we separate the backbone from the loin.

Then carefully with scissors cut the back of the head and tail and gently remove vertebral bone.

Throw it away, the more he will not be needed)))

Then still not in a hurry, get to the intestines, remove them, attach to the ridge. Off the black tape. Carefully take out the rib bones. What can we say, but there will have to muster a little patience, there for 5. Don't forget, be SURE to remove the gills, which like the fly in the ointment, if they are not removed. Gutted mackerel salt and pepper, drizzle with lemon juice inside and out, set aside to marinate while making the filling. Here we get a kind of fish-freak)) I Hope everything is clear, and then make and using only two hands, it turns out the only way))

Onions chop and fry in butter

Add the vegetable mixture (I had Mexican), salt and pepper and cook until vegetables are tender.

Cut mushrooms and fry until tender, not forgetting to season with salt and pepper. Mushrooms and vegetables mix, add chopped fresh herbs. I about it forgot.

Get our marinated carcass. Laid on the abdomen our fish on a baking sheet (grease with butter or to make paper), from the tail to stab a couple of toothpicks to take the fish form the boat. Fill the prepared stuffing.

Cheese to grate on a coarse grater and spread on top of vegetables.

All this pour the cream and put into the oven for 25-30 minutes at 180 C. the prepared Mackerel sooooo quickly, its important not to overdo!!! Better tightly to the carcass lay in the form, then it will be like to stew on creamy vapor or bake in 2 carcass. Although I so like it better fried on the bottom.