Mackerel – 4 medium fish (you can take another suitable fish)
Fresh champignons – 250 grams
Parsley – bunch
Processed cheese (any) – 100 grams
Garlic – a couple of cloves
Vegetable oil for lubrication
Salt, pepper to taste
Such rolls can be made from any fish, as long as there are no bones. I took the ready mackerel fillet on the skin ..
Thaw mackerel and cut it if you have not fillets, but whole fish. Cut the head and tail, cut the carcass along the ridge into two parts. Carefully remove all the bones. It is not necessary to remove the skin, but it is possible.
Now do the stuffing. Take the mushrooms and rub them on a coarse grater or finely chop .. Put the pan on the fire, but do not put the oil. Throw the mushrooms in a dry frying pan. After a while, a liquid will appear. Salt a little and stir until the liquid evaporates. Remove from heat and let cool.
Chop the parsley and put it in the mushrooms.
On a coarse grater, rub the melted cheese into the filling. Pass through the garlic press, mix the stuffing well.
Put 1 half of the mackerel fillet with meat to the top, lightly tap the flat part of the hammer, salt a little, pepper and you can spread the stuffing with a spoon. Spread it over the entire surface, then wrap it with a roll. If it doesn’t hold well then use a toothpick.
Grease the baking dish with vegetable oil and place the fish. Bake for 15-20 minutes at a temperature of 180–200g.
Categories: Main Dish