Salad with vegetables, rice and mackerel for the winter
0
4027
Kitchen
Eastern European
Calorie content
82.4 kcal
Portions
2 p.
Cooking time
90 minutes
Proteins *
3.1 gr.
Fats *
4 gr.
Carbohydrates*
14.5 g
Mackerel salad with vegetables and rice is a completely cooked dish rolled up in a jar. Hearty, nutritious, moderately salty and spicy, it will help you out when guests are already on the doorstep. Having opened a jar of salad, warmed it up a little in the microwave and seasoned with a little greens, you will have a warm salad with fish ready for serving. All that remains is to add a piece of fresh crispy bread to it and you can treat your guests!
Ingredients
Cooking process
We wash the mackerel under running water, remove the head and tail. We cut the abdomen and gut. Rinse again under running water and divide into fillets. Cut into small pieces and boil in salted water with the addition of bay leaves and pepper for 15-20 minutes. Then we take the fish out of the water and let it cool slightly.
We clean and wash the carrots. Rub on a coarse grater. Peel the onion, rinse it, soak it in cold water, then cut it into small cubes. We wash the tomatoes, scald them with boiling water and peel them. Then grind them in a blender in mashed potatoes. Pour half of the vegetable oil into a deep frying pan and put the vegetables in it. First, fry them over medium heat, then reduce heat and simmer until tender.
Add the remaining vegetable oil to the tomato puree, spread the fish and simmer over low heat for 25-30 minutes. Then put the stewed vegetables into the tomato mass, add salt, sugar and spices, mix and simmer for 15 minutes. Then add rice, stir and simmer for another 15 minutes. At the end of cooking, add vinegar to the salad, mix and remove the saucepan with the salad from the heat. We lay out the hot salad in sterilized jars, twist it with boiled lids and leave it under a blanket until it cools completely. Then we remove the salad for storage in a cool dark place.