How to Make Mackerel Stew (고등어 조림)

How to make a mackerel casserole

You will need
  • For 5 servings:
  • - 500 frozen mackerel (not salted!);
  • - 3-4 boiled potatoes;
  • - 150 g marinated champignons;
  • - 2 onions;
  • - 1 clove of garlic;
  • - 100 g of hard cheese;
  • - 2 tablespoons of vegetable oil;
  • - 1 teaspoon soy sauce;
  • - 1/2 teaspoons of Provencal herbs spices;
  • - ground black pepper;
  • - salt;
Defrost the fish, cut along the belly, remove the entrails, bones and gills. Cut off the head, wash the carcass with cold water.
Sprinkle the mackerel fillet with soy sauce and sprinkle with Provencal herbs spices, which will give the meat a zest and amazing unusual taste. Leave to marinate for 30 minutes.
Peel the onions, chop into cubes. Crush the garlic, passing it through a press or finely grate. Pour the vegetable oil into the pan, fry the onion and garlic.
Prepare a heat-resistant baking dish, smear with vegetable oil, put mackerel on the bottom. Optionally, the fish can be decomposed into large pieces or cut into small ones.
Next, distribute a layer of fried onions and garlic.Then perform a layer of half grated cheese, and lay on it marinated champignons, pre-cut into slices.
A little salt and pepper. Peel potatoes and rub on a medium grater. Grind grated and the remaining cheese.
Mix the potatoes with the cheese and spread them evenly on the mushrooms. Heat the oven to 180 ° C. Put baked, the food is prepared in about 25-30 minutes.
Serve the casserole as a hot main course with salad or fresh vegetables.

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How to make a mackerel casserole

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