Mackerel with carrots and onions. Mackerel fried in a pan with onions and carrots

Salad with smoked chicken breast will add a bright flavor to an everyday meal and a festive table! Of course, smoked meat is not the most beneficial for digestion, but if you do not abuse these products, smoked chicken breast salad will not bring any harm.

Smoked meat can be stored for a long time not even in the refrigerator, but from its aroma even a well-fed person “drools flow”. That is why the smoked chicken breast salad is a must-have among the festive dishes.

Choose cold smoked chicken whenever possible. Such meat is more useful than hot smoked meat.

Any of these salads can be stored in the refrigerator for a long time, while maintaining freshness and bright aroma. Be sure to try at least a few of these simple salads. You will be delighted with the bright taste!

How to cook a salad with smoked chicken breast - 15 varieties

This salad is so simple that even a schoolboy can entrust its preparation. But the taste will never disappoint!

Ingredients:

Smoked cheese or hard cheese - 150 g
Tomato - 2 pcs.
Cucumber - 1 pc.
Black olives - 1 can
Dill, parsley, green onions - 5-10 g
Mayonnaise - for dressing

Cooking:

Chop the smoked breast, cheese, tomatoes and cucumber into cubes.
Cut black olives into 2 pieces.
Chop greens.
Mix all the ingredients, salt, add pepper and spices to taste. Dress the salad with mayonnaise. Mix well before serving.

This salad is quite satisfying, so it can easily become a quick snack.

Ingredients:

Smoked chicken breast - 350 g
Canned red beans - 350 g
Hard cheese - 300 g
Fresh tomato - 3 pcs.
Lettuce leaves - 1 bunch
Lemon - 1 pc.
Croutons - 100 g
Olive oil
Salt, pepper - to taste
Greenery

Cooking:

Throw the beans into a colander and let the liquid drain.

Tomatoes cut into cubes and put in a colander to the beans.

Cut chicken breast into cubes.

Cheese cut into cubes.

The original recipe uses cheese, but this cheese can be replaced with any other.

Wash lettuce leaves, dry and tear. Put on the bottom of the salad bowl.

Lay the breast on lettuce leaves, cheese on top. Drain the tomatoes and beans from the colander. Add herbs to taste.

For dressing, mix olive oil and lemon juice. Add salt, pepper to taste. Mix well.

Fill the salad. Mix well.

Add croutons right before serving the salad.

Smoked chicken breast makes this salad incredibly flavorful. And the bright greens of lettuce, radishes and onions will add joyful colors. This salad will stand out on any table.

Ingredients:

Smoked chicken breast - 250 g
Mustard beans - 1 tbsp.
Natural yogurt - 4 tbsp.
Green onions - 2 stalks
Carrot - 1/2 pc.
Fresh cucumbers - 1/2 pc.
Radishes - 4 pcs.
Lettuce leaves - 4-5 pcs.
Salt, pepper - to taste
Dill - 2 sprigs

Cooking:

Tear lettuce leaves into large pieces.
Peel the carrots and grate on a coarse grater.
Cut radishes and cucumbers into thin half rings.
Chop onion and dill.
Remove the skin from the breast and cut into small cubes.
Mix all ingredients in a salad bowl.
In a deep bowl, mix yogurt, grain mustard, add some salt and season with ground pepper to taste. We mix the dressing.
Pour over salad and stir. Arrange the salad on a platter and garnish with the green onions.

To make the salad not too wet, it is recommended to season it right before serving. Otherwise, the salad will release too much juice.

Fans of spicy dishes will love this unusual salad with original dressing.

Ingredients:

Smoked chicken breast - 300 g
Hard-boiled eggs - 1 pc.
Lettuce leaves - 4 leaves
Parsley - 5 branches
Hot pepper - 1 pc.
Olives - 1 can
Olive oil - 3 tbsp
Lemon - 1 pc.
Cheese - 100 g
Mustard - 2 tsp

Cooking:

Cut the smoked chicken breast into cubes.
Cut olives into halves.
Cut hot pepper into strips.
Chop the parsley.
Peel the eggs and cut into cubes.
Tear lettuce leaves with your hands.
Mix olive oil and mustard. Squeeze out the juice of one lemon. Mix dressing well.
Mix all chopped ingredients and add dressing.
Decorate the salad with grated cheese.

Salad "Bourgeois" in preparation is quite simple. Fragrant notes of smoked chicken are perfectly combined with juicy canned pineapple.

Ingredients:

Smoked chicken breast - 1 pc.
Chinese cabbage - 1/2 pc.
Fresh cucumber - 1 pc.
Canned corn - 1 can
Canned pineapple - 1 can
Mayonnaise - for dressing
Salt, pepper - to taste

Cooking:

Chop the breast into small cubes.
Shred the cabbage and put it in a salad bowl.
Cut the cucumber into cubes and add to the salad bowl.
Drain the juice from the corn and send to the rest of the ingredients.
Cut canned pineapple rings into 8 pieces and add to salad bowl.
Add chicken breast to the rest of the ingredients. Mix well.
Dress the salad with mayonnaise, salt and add ground pepper to taste.

There are so many variations of this salad that every housewife is definitely ready to present her favorite version of Caesar salad. We suggest trying this green "Caesar" with smoked chicken breast.

Ingredients:

Smoked chicken breast - 300-400 g
Chinese cabbage - 100 g
Lettuce leaves - 125 g
Canned corn - 125 g
White cabbage - 200 g
White bread - 300 g
Green olives - 8-9 pieces
Garlic - 2-3 cloves
Sour cream 20% - 2 tablespoons
Salt, pepper - to taste

Cooking:

Tear lettuce and Chinese cabbage leaves with your hands.
Cut white cabbage into squares.
Cut chicken breast into cubes.
Cut olives into half rings.
Bread cut into cubes.
In a deep bowl, mix olive oil, pepper, paprika to taste. Pass the garlic through a crusher and add to the oil.
Roll the bread in butter and send it to the oven, preheated to 180 degrees for 15-20 minutes.
Mix all the ingredients and mix with sour cream.

To make the salad crispy, it is best to add crackers right before serving the salad on the table.

The preparation of this salad will take only 15-20 minutes, and the pleasure of its amazing taste will be remembered for a long time.

Ingredients:

Carrots in Korean - 100 g
Eggs - 2 pcs.
Cucumber - 1 pc.
Beijing cabbage - 1/2 pc.
Mayonnaise - for dressing
Salt, pepper - to taste
Vegetable oil - 1 tsp

Cooking:

Break one egg into a deep bowl and mix until smooth. Heat up a frying pan, add some vegetable oil. Pour the eggs into the skillet. Fry on one side until lightly firm, carefully flip over and fry on the other side. Fry another egg as well. Put on a plate, leave to cool.
Clean the breast from skin and fat. Cut into thin strips, the same size as the carrot. Put the breast in a salad bowl.
Finely chop the Chinese cabbage and add to the salad bowl.
Add Korean-style carrots to a salad bowl.
Cut the cucumber into strips and add to the rest of the ingredients.
Cut the cooled eggs into strips and mix with the rest of the ingredients.
Season the salad with mayonnaise, salt, add pepper and mix.

Bon Appetit!

Color, taste and aroma are the main mandatory components of any dish. This salad has it all.

Ingredients:

Smoked chicken breast - 300 g
Champignons - 500 g
Canned beans in tomato sauce - 300 g
Bulgarian pepper - 1 pc.
Onion - 2 pcs.
Vegetable oil - 1 tbsp.
Mayonnaise - for dressing
Salt, pepper - to taste

Cooking:

Cut the pepper in half, remove the seeds and stem, cut into strips.
Drain beans.
Remove the skin from the breast and cut into small cubes.
Peel the onion, chop and fry until golden brown.
Cut mushrooms into cubes and fry in a pan for 7-10 minutes.
Mix all the ingredients in a salad bowl, add salt, add pepper to taste.
Top with mayonnaise before serving.

Bon Appetit!

Fans of salad cakes will definitely like this version of salad with chicken breast and champignons. Quite simple to prepare, but very tasty salad will be an excellent addition to other festive dishes.

Ingredients:

Chicken breast - 300 g
Hard cheese - 150 g
Eggs - 4 pcs
Pickled champignons - 1 bank
Mayonnaise - for dressing
Salt, pepper, spices - to taste
Vegetable oil - 1 tsp
Greens - for decorations

Cooking:

Finely chop the mushrooms and fry in a pan. Cool down.
Hard boil eggs and cool in cold water.
Separate the chicken breast from the skin. Cut into cubes.
Separate the whites of boiled eggs from the yolks. Grate the whites on a coarse grater, the yolks on a fine grater.
Cheese grate on a coarse grater.

Put the first layer in the dish - mushrooms. Lubricate with mayonnaise, add salt. Next - smoked breast. Salt, season with ground pepper, grease with mayonnaise on top. The next layer is chicken proteins, cheese. Lubricate with mayonnaise. Put the yolks on top. Decorate with greenery.

A more juicy salad will turn out if you let it brew at room temperature.

Bon Appetit!

If your cookbook does not yet have the easiest and fastest chicken breast salad recipe, then feel free to take it for yourself!

Ingredients:

Smoked chicken breast - 300 g
Canned pineapples - 1 can
Canned corn - 1 can
Garlic - 2 cloves
Onion - 1 pc.
Mayonnaise - for dressing
Greens - for decoration
Salt, pepper - to taste

Cooking:

Drain some of the liquid from the corn and pineapples (leave about a quarter of the liquid).
Cut the onion into half rings and marinate in vinegar for 5 minutes.
Cut chicken breast into strips.
Chop the garlic and herbs.
Mix all the ingredients, including the pineapple and corn liquid. Salt, season with mayonnaise.

Bon Appetit!

Salad with smoked chicken breast will be an excellent addition to a side dish or a meat dish. The dressing for this salad is mayonnaise, so it will retain its freshness and bright taste even after several days of storage in the refrigerator.

Ingredients:

Smoked chicken breast - 350 g
Potato - 3 medium tubers
Garlic - 1 clove
Hard-boiled chicken eggs - 3-4 pcs.
Bulb - 1 pc.
Cucumber - 1 pc.
Vegetable oil - 2 tbsp.
Mayonnaise - 100 g
Salt, pepper - to taste

Cooking:

Cut the onion into small pieces and fry in vegetable oil until golden brown.
Boil potatoes in uniforms. Peel and cut into cubes.
Chop the eggs with a knife into large pieces.
Slice cucumbers.
Cut the smoked chicken breast into small cubes.
Place all ingredients in a salad bowl. Add mayonnaise and crushed garlic. Mix well.

Bon Appetit!

You will definitely like a very unusual combination of the bright aroma of smoked chicken and the sweetish taste of prunes!

Ingredients:

Smoked chicken breast - 300 g
Hard boiled eggs - 3 pcs.
Prunes - 4-5 pcs.
Cucumbers - 2 pcs.
Pine nuts - 30 g
Mayonnaise - for dressing
Salt, pepper - to taste

Cooking:

Eggs, chicken breast and cucumbers cut into strips.
Chop prunes.
Mix all ingredients, add nuts, mayonnaise, salt, pepper.

Bon Appetit!

If your guests are showing up unannounced, this salad is just what you need! It prepares in minutes.

Ingredients:

Smoked chicken breast - 300 g
Pickled cucumber - 3 pcs.
Canned red beans - 1 can
Pickled mushrooms - 1 bank
Mayonnaise - 150 g
Salt, pepper - to taste

Cooking:

Cut chicken and cucumbers into cubes.
Drain the liquid from the beans, rinse with water.
Drain the water from honey mushrooms, rinse with water, cut large mushrooms.
Mix all the ingredients in a salad bowl, season with mayonnaise, salt, add pepper to taste, mix well.

Bon Appetit!

Crispy salad with a bright aroma of smoked chicken - just a godsend for the holiday table!

Ingredients:

Smoked chicken breast - 200 g
White loaf - 200 g
Chinese cabbage - 300 g
Garlic - 2 cloves
Cheese - 200 g
Vegetable oil - 2 tbsp.
Mayonnaise - for dressing
Salt, pepper - to taste

Cooking:

Cut the banana into cubes. Fry in vegetable oil until golden brown.
Chop the smoked breast into cubes and place in a salad bowl.
Shred cabbage and add to salad bowl.
Grind garlic into small pieces or send them to a crush, add to mayonnaise and spices.
Cheese cut into strips or grate on a coarse grater.
Mix all the ingredients and season with mayonnaise, add salt and pepper.

This salad is suitable for those who do not like mayonnaise. Here, sour cream and mayonnaise are used as dressings.

Ingredients:

Smoked chicken breast - 300 g
Canned corn - 280 g
Eggs - 4 pcs.
Sour cream - 3 tablespoons
Mustard - 1 tsp
Dill

Cooking:

Peel the smoked chicken breast and cut into strips.
Cucumber cut into strips.
Mix breast, cucumber and corn in a salad bowl.
Boil the eggs in boiling water for 7 minutes, cool, peel and cut into large strips. Add to salad bowl.
Chop the dill and mix with the rest of the ingredients.
Mix sour cream and mustard and dress salad with them.

Smoked breast salad is a good solution for a festive table, a family dinner or a meeting of guests. This dish is prepared very simply and does not take much time, since you do not need to spend time cooking meat.

Delicious salad with smoked chicken breast and pineapple

Cooking time

calories per 100 grams

Cooking:

Salad with Korean chicken breast and carrots

The appetizer is made from a small number of ingredients, but it turns out very tasty. Smoked chicken and Korean-style carrots are successfully combined, and this tandem is complemented by pickled cucumber and hard cheese. Salad is perfect for any occasion.

INGREDIENTS	NUMBER
medium sized gherkins	5 pieces.
cheese	115 g
breast	270 g
Korean carrot	180 g
eggs	4 things.
mayonnaise	1 package
parsley	2-3 branches

Cooking time: half an hour

Calories (per 100 g): 346 kcal

Cooking:

Grate boiled eggs. Put in a deep salad bowl, coat with a layer of mayonnaise;
Cut the breast into small pieces, lay out the second layer, grease with mayonnaise;
Cucumbers cut into slices, put on top of the meat. This layer can not be lubricated;
Cut Korean carrots in half, put on cucumbers, coat with mayonnaise;
Grate cheese, sprinkle carrots on it;
Decorate the dish with herbs.

Delicious salad with smoked chicken breast and peas

Another tasty and satisfying smoked chicken dish, which also includes eggs, canned peas and fresh cucumber. Due to the latter, the salad is fresh and juicy.

Cooking time: 20 minutes

Calorie content (per 100 g): 240 kcal

Cooking:

Cut the breast into small cubes, put in a salad bowl;
Cucumber also cut into cubes, add to the chicken;
Drain the liquid from the peas, lay out to the rest of the ingredients;
Hard boil eggs, cool. Set aside two yolks, grate the remaining yolks and whites, put in a salad bowl;
Cut the onion into small rings, add to the salad;
Mix all the ingredients, add a little salt, season with mayonnaise;
Mash the remaining yolks with a fork, decorate the finished dish with them.

Salad with chicken, beans and croutons

Cooking time: 15 minutes

Calorie content (per 100 g): 320 kcal

Cooking:

Cut the chicken in any shape (you can cubes or sticks);
Drain liquid from beans.
Korean carrot cut in half;
Combine all products, add mayonnaise;
Before serving, add crackers to the salad bowl or put them in portions on each plate.

The original recipe for a simple and at the same time very tasty smoked breast salad. The main ingredient here is chicken, and it is complemented by fresh tomatoes, cheese and walnuts.

Cooking time: 10 minutes

Calorie content (per 100 g): 290 kcal

Cooking:

Disassemble the chicken into fibers;
Wash the tomatoes, cut into cubes;
Grate or grind cheese in a blender;
Chop the walnuts, fry a little in a dry frying pan;
Put the chicken, cheese, tomatoes and nuts in a salad bowl, mix, season with sour cream to taste;
Decorate the dish with poppy seeds.

Add corn to salad

Canned corn is a great addition to chicken, as there must be some juicy ingredient in a breast salad. This salad also requires fresh carrots and herbs. As a dressing, it is best to use mayonnaise.

Cooking time: 35 minutes

Calories (per 100 g): 315 kcal

Cooking:

Wash, peel and grate carrots. Heat the oil in a frying pan, fry the carrots until golden brown;
Cut the chicken into cubes or disassemble with your hands into fibers;
Drain water from corn;
Put the meat, corn and cooled carrots in a deep bowl;
Chop the parsley. Pour to the rest of the products or decorate the finished dish with it;
Mix all the ingredients, salt to taste, season with mayonnaise;
Before serving, add crackers to the salad (preferably with a "meat" taste).

Original salad with chicken and pomegranate

This appetizer will become a real decoration of the festive table, if you take some time to cook. The "chip" lies in the special design: the finished dish looks like a "garnet bracelet".

Cooking time: one hour

Calories (per 100 g): 395 kcal

Cooking:

Boil potatoes, carrots and beets in separate pans so that the beets do not color the rest of the food. Grate cooled and peeled vegetables;
Boil eggs, grate;
Cut the meat into thin sticks;
Peel the onion, chop. Pour boiling water through a sieve to remove bitterness. If desired, onions can be fried in a pan;
Chop nuts, dry in a pan without oil;
Wash the tomatoes, cut into cubes;
Chop greens;
Peel the pomegranate, pull out the grains;
Prepare a wide dish and a glass. Lay out the layers around the glass in the following sequence: potatoes, carrots, walnuts, breast, onions, eggs, herbs, tomatoes, beets. Each layer must be smeared with mayonnaise. When all the layers are ready, pull out the glass - you get a design in the form of a "bracelet";
Sprinkle the dish with pomegranate seeds, place in the refrigerator for several hours to soak.

In the process of preparation, you can pay attention to a number of subtleties:

those who follow the figure can take low-calorie 15% mayonnaise sauce or low-fat sour cream instead of the usual mayonnaise;
for a salad that includes marinades, this dressing is suitable: a mixture of olive oil, chopped herbs and lemon juice;
if the bacon contains croutons, you need to add them a few minutes before serving. Otherwise, they will become sour and turn the dish into "porridge";
ham can be used instead of breast. You need to remove the skin from it first.

Mackerel is a fairly oily fish. So that fish oil does not spoil the taste of mackerel, it is ideal to stew it together with vegetables, carrots and onions, pouring sour cream. It will take about an hour to cook mackerel stewed with carrots and onions in a pan.

2 large carcasses of freshly frozen mackerel
2 onions and carrots
ground black pepper
0.5 cup sour cream
1 st. a spoonful of vegetable oil

Mackerel stewed in a pan

Defrost frozen fish for about 15 minutes. In a slightly frozen state, it is easier to clean and cut.

While the fish is defrosting, prepare the onions and carrots. Peel vegetables, wash and dry. Grate the carrots on a coarse grater, cut the onion into cubes or half rings, as you like.

Rinse mackerels, cut off heads, fins, tails. Remove the insides of the fish by making an incision on the abdomen, rinse again. Cut the fish into pieces 2-2.5 cm thick. Salt the fish pieces and sprinkle with pepper.

Fry the chopped onion with carrots in a pan for 1-2 minutes with the addition of oil. Then place pieces of mackerel on a pillow of vegetables. Pour sour cream over mackerel with carrots and onions, stir lightly.

Close the pan with a lid and simmer the mackerel with carrots and onions over low heat for 15 minutes.

Serve mackerel stewed in a pan with carrots, onions and sour cream, with a side dish of potatoes and rice. Fish with vegetables can be an independent dish.

Delicious and easy to prepare mackerel stuffed with cheese and egg. Here is her recipe.

Stewed mackerel is quite a healthy and tasty dish, plus it is also easy to prepare. You will not need any rare ingredients, any fresh vegetables will suffice. When stewing, the fish is well saturated with vegetable juices and their aromas, which makes it deliciously delicious. As a side dish for stewed mackerel with vegetables, you can serve boiled potatoes or mashed potatoes, as well as boiled rice. And just with a slice of fresh bread - this dish will be a real treat.

You will need:

a couple of fish (mackerel);
2 heads of onions;
1 carrot;
4-5 pcs. fresh tomatoes;
1 Bulgarian pepper;
1 small zucchini;
a bunch of greens (dill, parsley);
paprika, sugar, pepper and salt - to taste;
vegetable oil - for frying;
aromatic herbs - basil, thyme and oregano.

How to cook:

First, clean and prepare all vegetables. Grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into pieces, and not the zucchini cubes.
Pour boiling water over the tomatoes, then remove the skin from them, and turn them into mashed potatoes with a blender.
Fry onion in a pan in vegetable oil along with carrots. Then add the chopped zucchini and bell pepper to them.
Next, pour the vegetables with the previously made tomato puree. Plus, salt everything, pour sugar, paprika, pepper and put aromatic herbs. Simmer it all for about 12 minutes under the lid.
Then add the chopped greens to the vegetables. Simmer for a couple more minutes and remove from heat.
Now let's take a look at the fish. Clean it, cut off the head, fins, and then cut the mackerel into fillets, which are then cut into portions.
Next, place the chopped fish meat on the vegetables stewed above in a pan, drowning it a little in them.
Cover the pan with a lid and return to low heat. Stew the fish with vegetables for about 25 minutes.

Serve this wonderful dish with fresh herbs, boiled rice or potatoes.

Ingredients:

2 large carcasses of freshly frozen mackerel
2 onions and carrots
ground black pepper
0.5 cup sour cream
1 st. a spoonful of vegetable oil

Mackerel stewed in a pan

Defrost frozen fish for about 15 minutes. In a slightly frozen state, it is easier to clean and cut.

While the fish is defrosting, prepare the onions and carrots. Peel vegetables, wash and dry. Grate the carrots on a coarse grater, cut the onion into cubes or half rings, as you like.

Close the pan with a lid and simmer the mackerel with carrots and onions over low heat for 15 minutes.

Serve mackerel stewed in a pan with carrots, onions and sour cream, with a side dish of potatoes and rice. Fish with vegetables can be an independent dish.

Delicious and easy to prepare mackerel stuffed with cheese and egg. her recipe.

Smoke, fry, bake and stew. Stewed mackerel with vegetables is a simple but delicious dish. Today site website show you how to prepare mackerel stewed with vegetables. Let's write down the recipe!

Stewed mackerel with vegetables: a step by step recipe

Products for cooking:

Mackerel - 1 pc.
Onion - 2 pcs.
Large carrots - 1 pc.
Tomato paste - 2 tbsp. l.
Black pepper (ground) - pinch
Allspice - a few pieces
Herbs for fish - a pinch
Vegetable oil - for frying
Dill

1. We cut the mackerel. To do this, cut off the fins and head, discard the insides, cutting the abdomen. Be sure to remove and discard the black film inside the abdomen. Then we wash the mackerel carcass with cold water, cut into pieces.

2. Salt each piece of fish to taste, rubbing the salt a little bit with your finger. We put the chopped pieces of mackerel in a bowl, sprinkle them with spices for fish, mix.

3. Cut the peeled onion into quarters. Slice the onion quarters crosswise.

4. Peel the carrots, wash them, and then cut them into thin sticks.

5. Pass the onion in vegetable (sunflower) oil.

6. Pour the carrots into the browned onions. Sauté the vegetables together until the carrots are soft.

7. Mackerel can be stewed in a cast iron pan or in a deep frying pan under a lid. Pour a little vegetable oil into the bowl in which the fish will be stewed, put some of the browned vegetables. We lay out pieces of mackerel on a vegetable pillow, which we managed to marinate in spices.

8. Cover the mackerel with the remaining sautéed vegetables on top.

9. Cover the pot or pan with mackerel lid. Stew mackerel with vegetables over low heat for 10 minutes.

10. Then add tomato paste to the fish and vegetables. Simmer another 10-15 minutes.

Mackerel stewed with vegetables can be served with boiled potatoes or rice. Sprinkle the dish with dill greens on top.

Have you tried cooking stewed mackerel with vegetables? Share in the comments!

How to cook stewed mackerel

Before you cook stewed mackerel, it will need to be thawed and fried. To do this, take a medium-sized fish and defrost it in the refrigerator - do not defrost the fish in the air, it will become weathered so quickly.

Thawed mackerel needs to be gutted - cut off the head and clean the abdomen well. After cleaning, it must be washed well in running water and cut into portions. Put the pieces of fish in a deep bowl, lightly salt and pepper, mix and leave for a few minutes.

Peel the potatoes, wash and chop into thin sticks - no thicker than 0.5 centimeters. Leave the potatoes in cold water for 10 minutes so that all excess starch comes out of it and it does not darken while the fish is cooking.

Stewed mackerel will be even more tender and juicy if it is fried in vegetable oil, so pour a small amount of vegetable oil into the pan and lightly fry the fish pieces on all sides.

Put the fish in a separate large frying pan - it is best to take it with a thick bottom and high sides, and fry all the vegetables in order. It is very important not to drain the vegetable oil in which the fish was fried - this will give the finished dish a brighter aroma and taste of mackerel.

We cut the carrots into thin rings and lightly fry until a delicate pinkish crust appears.

We shift the carrots on top of the fish.

Green onions can not be fried, it is finely chopped and sprinkled with mackerel and carrots.

Cut ripe tomatoes into slices or cubes - about 2x2 centimeters and fry in well-heated oil.

Do not remove the skin from the tomatoes before frying, otherwise they will turn into a puree in the pan. We shift the fried tomatoes to a separate flat plate, where they can already be carefully peeled off. After that, shift them with fish and vegetables. You can put the pan with fish on medium heat and cover with a lid.

Potatoes will need to be boiled in salted water - pour boiling water over it and cook until almost cooked. During this time, the mackerel stewed in oil will already become softer and you can add a glass of water and sour cream.

We shift the carefully boiled potatoes into the pan with the fish, add fresh herbs and simmer over low heat for about 5 minutes.

You can cook the potatoes at the same time as the fish, but then you will need to add the fried tomatoes at the very end of cooking, as the potatoes may remain hard due to the acid.

Mackerel stewed in a pan with vegetables is cooked in about half an hour, so you still have time to cook something delicious for dessert. Serve a delicious fish to the table with fresh herbs. Bon Appetit!

Note to the owner:

If the proteins do not mix well, add a few drops of citric acid or a pinch of salt.

Date: 2015-11-13

An ordinary housewife knows very few mackerel dishes, so I decided to increase the number of mackerel recipes on my website. On the Home Cooking website, you can already learn how to cook,. And now I present to you.

Mackerel - 4 pcs. (1600 g)
Onion - 170 g
Carrots - 170 g
Tomato paste - 2 tbsp. l.
Vegetable oil
Ground black pepper
Coriander
Water - 600 ml
Juice of half a lemon

So, it cooks relatively quickly, about 30-40 minutes, along with all the preparation of products. First, we cut the fish, remove the tail, intestines and head, cut into portioned pieces. I do not advise cutting too small pieces, as mackerel may fall apart during cooking. I had fish that were not very large, so I cut each one into 4 pieces.

All mackerel must be salted, peppered and sprinkled with lemon juice. Mix. Leave to marinate. It is not necessary to put it in the refrigerator, since it will not be marinated for very long, exactly as long as we will prepare the rest of the ingredients. By the way, lemon is an indispensable ingredient in sea fish dishes, with it the fish turns out tastier.

While the mackerel is marinating, we will prepare the vegetables. We cut the onion into half rings, three carrots on a coarse grater. Fry some vegetables in vegetable oil. Then add tomato and water (600 ml). Salt is not necessary, as we salted the fish. As you understand, you can cut vegetables as you like, cubes, sticks - the taste of the dish will not change from this.

When the vegetables boil, spread the mackerel.

Can be mixed. And that's it, we're ready stewed mackerel with onions and carrots, it should boil for 20 minutes over low heat. It is not necessary to cover the lid, the fish will cook anyway. It seems to me that if you cover it with a lid, then later, the mackerel can fall apart. In general, I always cooked without a lid.

Salt or add any spices is not necessary. in a frying pan and it turns out delicious. Although, of course, everyone has their own taste.

By the way, it is better to eat stewed mackerel with onions and carrots chilled. And I advise everyone to try home-cooked. I hope you enjoy this recipe. Bon Appetit!

And if you want to please your wife or mother with a beautiful gift, you can buy stone bracelets in the Pompeii store.

Mackerel is a very spicy fish, from which you can cook a lot of delicious dishes. I want to offer you a recipe for mackerel stewed with onions and carrots. It turns out a light and tasty dish. I recommend boiled rice as a side dish.
Ingredients:

mackerel - 2 pcs.
salt and spices - to taste
onion - 1 pc.
carrots - 1 pc.
tomato paste - 2 tbsp. spoons
greenery - for decoration
vegetable oil - for frying
Cooking:
1. Clean the mackerel from the insides, cut off the fins and tail, rinse the fish thoroughly. Cut into serving pieces.
2. Peel onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the vegetables in a frying pan in hot vegetable oil, stirring occasionally, until half cooked.
3. Salt the fish, sprinkle with spices, mix. Put the pieces of mackerel on carrots with onions, cover with a lid (no need to add water) and leave to sweat over low heat for about 10 minutes.
4. Then open the lid, add tomato paste to the mackerel, onions and carrots, mix very gently, cover and simmer for another 15 minutes or more over very low heat.
Tasty and spicy mackerel stewed with onions and carrots is ready!