Description
Excellent, doubly flavorful fish, because the flavor giving her the fresh herbs and the smoke from the coals. Cold fish tastes like smoked mackerel from the store, but much better and tastier than store-bought and useful many times.
Ingredients
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Mackerel
2 piece
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Brine
800 ml
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Rosemary
2 sprig
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Cilantro
0.25 coup
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Dill
0.25 coup
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Spices
3 tsp
Cooking
The fish gut (I had already gutted), cut off the tail, wash and dry. Abdomen to RUB inside a pinch of mixed spices for fish from "Forester". Wash greens, shake off the water.
Greens divided by 2 beam:sprig of rosemary, a few sprigs of dill and cilantro. Push the belly of each fish.
On top of the fish to RUB with spices from the "Forester" for the fish and fold in a container where it will marinate.
Pour the cucumber pickle. Than the brine adrena the better. I used the brine from pickled cucumbers with dry mustard. Depending on how much you have the capacity to marinate, brine may leave more or less: from 500 ml to 1 liter. Leave to marinate for at least 5 hours, I marinated for 12 hours.
Prepare the coals. Lay the fish on the grill and bake over coals until cooked 15-20 minutes.
You can just eat hot, or chill and use in salads, on sandwiches or just to enjoy a cold mackerel is also very tasty.
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