Baked mackerel rolls stuffed with mushrooms

Mackerel rolls baked with mushrooms are just a great option for a festive dish, which is also suitable for every day. Cooking fish rolls is easy, they turn out incredible - the taste is amazing. For the filling we use champignons and cheese - a great combination.

Ingredients

• Mackerel (fresh-frozen) - 2 pcs. (600-700 g)
• Champignons - 250 g
• Hard cheese - 80 g
• Garlic - 2 cloves
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - 2 tbsp. spoons

Directions

1. Prepare everything on the list.
2. Remove the mackerel from the freezer in advance.
3. Cut off the head of the fish, remove the insides. Rinse carcasses well.
4. Carefully cut the fish along the ridge, then divide it in half. Remove spine and small bones. Also trim the fins. Do the same with the second carcass of fish.
5. Rinse and dry the mushrooms, then grate them on a coarse grater.
6. Preheat the oven to 180 degrees.
7. Grate hard cheese on a fine grater.
8. Heat the pan and put the mushrooms, simmer for a few minutes, until the liquid evaporates.
9. Then add a tablespoon of oil and fry the mushrooms for two minutes.
10. In a bowl, combine the cooled mushrooms and grated cheese, add the garlic, salt and pepper passed through the press.
11. Put the filling on top of the fillet, starting from the tail, but leaving a little free space at the second edge.
12. Roll up the mackerel, starting at the tail. For reliability, the rolls can be fastened with skewers.
13. Put the finished rolls in a heat-resistant form.
14. Bake mackerel rolls at 180 degrees for 35-40 minutes.
15. After a while, pull the skewers out of the finished rolls and serve a delicious dish to the table.
16. Rolls can be served with mashed potatoes, cereals, fresh vegetables.
17. Bon appetit!