Kindzmari mackerel according to the Georgian recipe

Kindzmari is translated from Georgian as "cilantro and vinegar". Traditionally, in Georgia, any fatty fish is prepared under the Kindzmari sauce, and mackerel is just from this type of fish. We slightly changed the composition of Kindzmari, preparing it without cilantro, but adding milk. In such a marinade, the fish is more tender in taste.

Ingredients

• 2-3 medium mackerels
• ½ glass of milk
• For the marinade:
• 500 ml of water
• 4 tablespoons salt
• 1 tbsp Sahara
• Bay leaf
• 1 tsp ground coriander
• 8 peas of ground pepper
• 1 tbsp sunflower or olive oil
• 1 tbsp apple cider vinegar
• For filing:
• Red onion
• Dill
• boiled potatoes

Directions

1. Mix all the ingredients for the marinade, put on fire, bring to a boil, remove and let cool.
2. Add 0.5 cups of milk to the cooled marinade.
3. Cut the mackerel into thin slices. Pour in the marinade and place under a press and leave at room temperature for 1.5 hours (or 6 hours in the refrigerator).
4. Sprinkle the fish with onion rings and dill before serving. Serve on black bread or boiled potatoes.