Mackerel in grills: cooking recipe

Try simple recipes amazing dishes cook the mackerel in the convection oven. This delicious fish will not only give you pleasure, like a gourmet, but also bring health benefits.

Baked mackerel in aerogrill

Ingredients:
- 1 gutted mackerel weighing 600 g;
- 2 bulbs;
- quartered lemon;
- 40 g of butter;
- 3 sprigs of dill;
- 1/3 tsp. dried rosemary, thyme, and white pepper;
Sol;
- 1 tbsp vegetable oil.

Wash the mackerel and Pat dry. RUB it with salt, rosemary, thyme and pepper and sprinkle with lemon juice. Spread a double sheet of foil, moisten it with vegetable oil and put the fish into the Central part. Peel the onion and slice it in thin rings. Finely chop the dill. Evenly slicing vegetables and herbs on top of the prepared carcass. Pour all the melted butter, wrap tightly and place on the grill aerogrill. Bake the dish for 35 minutes at 235oC and medium engine speeds.

Smoked mackerel in aerogrill

Ingredients:
- 3 gutted mackerel weighing 2 kg;
- 1 lemon;
Sol;
- vegetable oil;
- liquid smoke;
- wood chips.

Well wash the fish, let it dry and salt on both sides. Cut the lemon in half and squeeze out the juice directly into mackerel. Leave them to marinate for half an hour, tighten the bowl with cling film or by closing the lid. Sprinkle the wood chips on the bottom of the tank aerogrill. Lightly RUB the carcass with liquid smoke with a cooking brush and place them on the grill. Set the temperature of 180 o C and low speed fan and cook the dish for 25 minutes. Then coat the fish with oil and smoke for another 5 minutes. Serve them hot or cold.

Rolls of mackerel in aerogrill

Ingredients:
- 2 small mackerel;
- 250 g small shrimp;
- 60 g of cheese and butter;
- 3 cloves of garlic;
- 1.5 tbsp of lemon juice;
- 3/4 teaspoon of black pepper;
Sol;
- 10 g of parsley.

Gut the mackerel, cut off heads and tails. Make cuts along the ridges of the carcass and separate the 4 fillets. Combine lemon juice, pepper and 3/4 tsp salt and RUB this mixture mackerel. Soak it for 15-20 minutes.

Cook and clean shrimp. Grate cheese on a coarse grater. Melt the butter in the microwave or in a water bath. Scrunch in a special press peeled cloves of garlic, chop parsley. Connect all components of the filling, the sunflower to taste and spread on fillets. Twist them into rolls, secure with toothpicks and place on the grill. Fry them in the convection oven for 35 minutes at 200oC and maximum speed.