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How to cook ear of fresh-frozen or canned mackerel

Sometimes you want to prepare a delicious ear of sea fish. An excellent option for preparing it to all famous fish soup is a mackerel. By itself, it is very useful and is necessary for maintaining health and vitality. Therefore, you must know the cooking options with this wonderful fish.

Recipe Flowers from fresh-frozen mackerel

How to cook:


How to cook your ear from the head of fish with cream

Which components will be required:

  • 3-4 heads of mackerel, additionally you can use tail parts and fins;
  • two or three potato tuber;
  • one carrot of a solid size;
  • half of the head of the bow;
  • cream - 250 ml, preferably with fatty 10%;
  • 40 grams of butter cream;
  • salt to your taste;
  • dill and parsley - ½ beam.

Cooking time - 50-60 minutes.

Calorie - 155 kcal.

Getting cooking:

  1. From potatoes you need to cut the skin, rinse and cut on average slices;
  2. Then pour water and a half liters in a pan and put it on the stove to warm up;
  3. We fall asleep into the water potatoes and leave to be boiled up to half-year, approximately 5-7 minutes;
  4. From half the head of the bow, it is necessary to remove the skin, shining on small squares;
  5. Put a frying pan on the stove, lay the butter and leave to warm up;
  6. On the melt oil should be filled with onions, mix and leave to fry;
  7. We wash the carrot, consider dirt and wipe on a grater with large teeth;
  8. I fall asleep carrot to potatoes, mix vegetables and continue to roast a few minutes;
  9. Rinse fish and lay out in a potato potatoes;
  10. Then lay out the grip;
  11. We leave to booze about 10 minutes;
  12. After that, we fill the cream in the ear, stirred and simulate;
  13. I boil about 5-7 minutes;
  14. Next, the ear must be removed from the fire;
  15. Spill in plates, wepented chopped greens.

Canned food recipe with a fast

Ear will prepare from the following components:

  • mackerel in canned form - one bank;
  • potato - 5 pieces;
  • onions - one head;
  • vegetable oil;
  • 100 grams of broken cereals;
  • salt to your taste;
  • a pair of pinch peppers in the hammer form;
  • several laurels leaves;
  • greens of dill, parsley - 5 stems.

Preparation period - 40 minutes.

Calorie - 132 kcal.

How to cook ear from canned mackerel:

  1. In the pan, we pour water, one and a half liters will be enough, we put on the stove and heating;
  2. As soon as the water begins to boil, add a little salt, because in canned food, too, there is salt;
  3. Spread in boiling water a swagger barbell and leave bothering;
  4. Potatoes must be cleaned from the skins, rinse and cut into small cubes;
  5. We fall asleep potatoes into a container with water and a fast;
  6. From the bulbs we remove the husk and cut into cubes;
  7. Carrot root root need to flush, clean from the skin and wipe on a grater with a large grid;
  8. We put the fire on the fire, pour vegetable oil and warming up;
  9. Lay onions on the hot oil with a carrot, mix and leave fried for 3-4 minutes;
  10. After that, the roaster should be put in broth;
  11. Then open the can with canned food with fish and lay out canned food to the rest of the components;
  12. Add a bay leaf to the ear, some black pepper and cook another 3-4 minutes;
  13. Next, you need to turn off the fire, sprinkled with chopped greenery and cover the lid;
  14. Insist for about 15-20 minutes and bottling on plates.

Ear from heads of mackerel with rice in a slow cooker

We will prepare from the following components:

  • fresh mackerel - 3-4 heads;
  • half of the rice glass;
  • 3-4 potatoes;
  • carrot - 1 piece;
  • onions - half of the head;
  • two laurels;
  • pepper fragrant - 2-3 pieces;
  • several branches of dill, parsley.

Cooking time is 1 hour.

Calorie - 145 kcal.

Getting cooking:

  1. It is advisable to remove the gills from the heads, because they will give the ear of a bitter taste;
  2. Additionally, you can use fins, tail parts;
  3. Fish we put in the container of a multicooker, additionally sprinkle with salt, lay out several peas of fragrant pepper and several leaflets of lavens;
  4. Pour fish with water, one and a half liters will be enough;
  5. Select the "soup" mode and leave to be boiled for 15 minutes;
  6. Next you need to clean potatoes, slip and cut into cubes;
  7. We wash the carrot, we remove the skin and cut the straw;
  8. From Luke we remove the husk and finely shining;
  9. Rice must be thoroughly rinsed in several waters. Pour it with hot water so that the croups sprinkled;
  10. Then the fish must be removed from the broth, separating meat from the bones;
  11. Broth must be strain through a sieve;
  12. Overflow the purified broth into the container of a multicooker, we fall asleep into it all the vegetables, add rice;
  13. I smell a little salt, choose the "soup" mode and leave to prepare for 30 minutes;
  14. As soon as the time comes out, you need to open the lid, add pieces of fish, sprinkle greens;
  15. We close the lid and leave it for 15 minutes;
  16. After that, the ear can be spilled in plates.

  • fish is worth using fresh without an unpleasant odor;
  • do not spread to the water to the scumbers at the very beginning of cooking, otherwise it will raffled quickly;
  • onions with carrots can be frying or lay out in a fresh form;
  • at the end it is better to sprinkle with fresh greens, she will give a pleasant fragrance.

Ear from Mackerel is a beautiful first dish for lunch. This soup is obtained very fragrant and nutritious. When compliance with the formulation, you can make an excellent chowder, which will be perfectly saturated and will remain in memory for a long time.