Salted mackerel in mustard. Mackerel in mustard sauce

Calories: Not specified
Cooking time: Not indicated

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

The secret to preparing this mackerel is in the marinade. To prepare it correctly, 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, or a little coriander, rosemary, or thyme to the marinade, then your pickled fish will have the aroma of your favorite spices.

This recipe can be used to cook not only mackerel, but also any other fish. For example, herring, trout, salmon or salmon. You can pour the fish with either cold or hot marinade. It all depends on what taste you want to get.

The most important thing is to choose the right quality fresh frozen mackerel. This fish is a fatty fish, so if it is stale or spoiled, it will have a specific smell of rancid oil. Unscrupulous 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 smell any other smells. Take a closer look at the appearance of the mackerel; if its carcass is crushed, the meat does not return to its shape when pressed, and the gills are dark in color, then under no circumstances buy such fish!

Marinated mackerel can be served as an appetizer, drizzle it 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.
- black pepper fruits in a pot.

How to cook with photos step by step

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

Prepare the marinade for pouring. Put salt, granulated sugar, dry ground mustard, spices into a saucepan, and pour in vegetable oil.

Fill with water, bring to a boil and cook for 3 minutes. Turn off and cool.

Place the mackerel in the bowl in which we will marinate it.

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

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

Well, if guests don’t particularly want to bother with fish, then we suggest just cooking

If you like riddles, then answer me, what dish is prepared in 2 days, and 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 sauce, once cooked, you will eat every last bite, and then you will remember it for a long time. Why beat around the bush, let’s quickly begin the cooking process.

Mustard is generally a good condiment. It’s a pleasure to taste not only jellied meat, but also to fry chicken and marinate chops. To marinate fish, we buy regular table mustard or, in worst case scenario, prepare 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 sea creature in cool water, get rid of the head and entrails. Cut into small portions.
Peel the onion, cut it in half and rinse under running cold water. We do this so that we don’t cry when cutting. Slice thinly into half rings.
Place the mackerel in a deep container in which we will marinate and cover the top with onions.
Peel the garlic, crush it, add it to the marinade.
In a separate container, mix mustard, salt, sugar, pepper, oil, vinegar.
Pour the prepared marinade over the fish, add the bay leaves, mix, close, and put in the refrigerator for a couple of days. Stir the mackerel periodically by shaking.

You can serve it the very next day, and naturally, what Russian doesn’t like fish with boiled potatoes, and even butter. And for those who like it spicy, we advise you to keep the fish in captivity for another day.

According to your taste, you can replace the oil with aromatic one, and replace the peppercorns with ground pepper.

And don’t lose sight of the recipe for mackerel in mustard sauce and baked in the oven.

Well, it would seem like an ordinary fish, what can we take from it, but we are wrong. With the help of mustard, we will “squeeze” all the juices out of it.

Ingredients

Mackerel – 2 pcs.
Soy sauce – 3 tbsp. l.
Ready mustard – 2 tbsp. l.
Mayonnaise – 2 tbsp. l.
Onion – 1 pc.
Greenery - for decoration.

Cooking mackerel in the oven with mustard sauce

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

What about greens? - you ask. We haven’t forgotten about it, it’s needed to decorate the dish. Well, how can you ignore such a culinary miracle? Try to cook it and you will see how the fish “melts before your eyes.”

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

Bon appetit!

In terms of popularity in Russia, salted mackerel is perhaps second only to herring. And this is not surprising; mackerel (the Western name for mackerel) combines excellent taste, healthfulness and an affordable price. Unfortunately, in pursuit of easy money, some unscrupulous producers deviate from GOST; when salting fish, at best they abuse vegetable oil and sugar, and at worst, they use low-quality fish and dubious additives.

Therefore, more and more people prefer to salt fish themselves. So they themselves are responsible for the quality of products and manufacturing technology. The recipe for mackerel in mustard sauce is a vivid example of how you can treat yourself to a wonderful dish without any hassle or special expenses.

Calorie content and benefits of mackerel

With significant fat content (13 grams per hundred grams, it has a low calorie content. Depending on the amount of oil and sugar in the marinade, its calorie content ranges from 160-220 kilocalories per 100 g. In addition, mackerel is a source of vitamins (A, C, E, group B), fatty acids, and most importantly - excellent fish oil, which is useful for adults and especially children during the growth period. Fish oil in pharmacies is not very tasty, children have an extremely negative attitude towards it, so the recipe for mackerel in mustard sauce becomes not just a guide for preparing a delicious snack, but also a way to fill the child’s need for fish oil without scandals and persuasion.

Fish selection

What are the best semi-finished products to buy? Before you implement the recipe for salting mackerel in mustard sauce, you need to choose the right fish. A few simple rules will help you avoid the tricks of sellers and the disappointment of spoiled fish:

You need to sniff. This advice seems obvious, but many people neglect it, and the unpleasant odor is difficult to hide even in frozen fish.
Study the eyes. Quality fish have eyes that are moist, protruding and have a natural appearance. Dry eyes are a signal of multiple freezing/defrosting cycles.
Check the condition of the carcass. The body and skin of the mackerel should not have obvious defects; stains, especially yellow ones, are often passed off by sellers as fat; breakthroughs, which indicate friability and staleness of the fish. The skin of fresh fish shines moistly, is elastic and has no mucus.
Gills are a reliable indicator of fish quality. Fresh and healthy mackerel are clean, smell normal and are pink or red in color. Sellers often sell carcasses without heads so that the buyer cannot see the condition of the gills.
If all the steps have been completed, but when implementing the recipe for mackerel in mustard sauce, it suddenly turns out that the fillet comes off the bones too easily, it means that the seller managed to slip in a bad fish. All that remains is to accept failure and throw away the dangerous product, without risking your health in any way.

Mackerel in mustard sauce - recipe with photo

Mackerel can be salted whole or in portioned pieces; the salting process itself does not change. The recipe for mackerel in mustard sauce is simple and includes the following steps:

Defrosting. If necessary, defrost the fish first. It is advisable to do this gently, that is, put the carcass in a dish and leave it in the refrigerator so that it gradually thaws. But in cases where time is short, mackerel can be placed in cold, clean water. It will be ready for pickling in a couple of hours.
Preparing the fish. Gut the carcass, remove entrails and skin. Whether to cut off the head or not is again an individual choice. Some gourmets consider fish head a delicious delicacy.

The process itself looks like this:

Marinade. For one kilogram of fish, boil 1 liter of water, add 2 tablespoons of dry mustard, 1 flat spoon of salt, sugar to taste and a set of favorite spices. This could be coriander, bay leaf, a mixture of peppers, and cloves.
Salting. Place the mackerel in a salting container (glass container, pan, jar), pour the cooled marinade over the fish and place in a cool place for a day, shaking from time to time so that the mustard is evenly distributed throughout the carcass.

Storing salted mackerel in mustard sauce

The recipe includes not only the cooking process itself, but also techniques that allow you to store the resulting product longer. Fish can be stored for five days in the brine in which it was salted. Moreover, the more salt in the marinade, the longer the mackerel is stored. To increase shelf life, the fish is completely filled with sunflower or olive oil.

Step-by-step recipe for mackerel in mustard marinade with photo.
National cuisine: home kitchen
Type of dish: Snacks
Recipe difficulty: Simple recipe

Preparation time: 14 minutes
Cooking time: up to 30 minutes
Number of servings: 5 servings
Calorie Amount: 161 kilocalories

A simple homemade recipe for mackerel in mustard marinade with photos and step-by-step description of preparation. Easy to prepare at home in under 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. Just recently I learned another recipe for marinating this fish. It turned out much tastier than what is sold. You can marinate 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 leaves, salt, sugar, vinegar, dry mustard, water, dill, sunflower oil. First you need to cook the fish - it needs to be slightly defrosted, but not completely. Next we need to clean it, cut off the head, fins, tail, clean the abdomen and rinse very thoroughly and well under running water.
Next you need to cut into portions 2.5 centimeters thick. Place the mackerel in a container that can be closed.
Sprinkle with fresh chopped dill. Of course, the more dill, the tastier.
Next, prepare the brine for pickling - mix salt and sugar in water. Add peppercorns and bay leaf.
Bring to a boil; when the water starts to boil, add mustard and remove from heat.
As soon as the marinade has cooled, add sunflower oil and vinegar. Pour lukewarm marinade over mackerel.
Next, you need to put it in the refrigerator and forget about it for ten hours. Bon appetit!

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 dry mustard

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

Bon appetit!

Salt mackerel with mustard You can use this recipe too.

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

Place the mackerel in an enamel or glass pan.

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

Cool the brine to 15-20 degrees.

Pour this brine over our mackerel and place it in a cool, dark place for five days.

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

Mackerel with home-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 thoroughly clean the fish, cut it into pieces, put it in a pan and pour in the prepared cold marinade.

How to make Marinade: boil water with salt and sugar, then add the rest of the ingredients.

After a day the fish is ready.

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

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

First, defrost the mackerel carcass; if frozen, remove the entrails and film, remove the head and tail, wash, and cut into five-centimeter portions. Now we prepare the brine: for 1 liter of water - two tablespoons of salt, two tablespoons of sugar, also put a few buds of cloves, a few pieces of allspice and black pepper, a couple of bay leaves, boil the brine. After boiling, add a couple of full tablespoons of mustard to the brine. You can set the brine aside and let it cool.

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

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

Bon appetit!

Another recipe dry salted mackerel.

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

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

Keep the mackerel in salt for a couple of days, wrapped 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 salmon, it seems they really won’t go together) can still be combined with such a wonderful universal seasoning as Russian mustard.

Everyone does it their own way, but personally, I always add mustard (ready, diluted in half a glass of cold boiled water) to fish that is ready to eat and salted.

And I usually add salt, without any special tricks - I clean it, defrost it, cut it into portions, rub each one on all sides with coarse salt, trying not to over-salt it (about the fact that fish won’t take too much salt, let them tell tales to those who have never eaten terribly salted fish), place it in layers in an enamel saucepan, sprinkling the layers with ground black pepper and adding a few broken bay leaves. Cover with a lid and leave in the refrigerator for two days. Afterwards I water it with mustard filling, as I said above. By the way, this kind of filling can save over-salted fish well, you just need more - it takes a lot of salt off of itself.

Bon appetit!

In order to pickle mackerel in mustard sauce required:

2 pcs. large fresh frozen mackerel, or 3 medium 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 portions for salting. And cut the onion into rings or half rings. In a separate cup, mix all the ingredients for the brine, to which you can optionally add allspice, bay leaves, etc. Then add layers of mackerel and chopped onion into the prepared brine. Cover the fish with a lid and put it in the refrigerator, periodically shaking the container with salted mackerel. And after 1-2 days you can eat the fish.