Grilled herring and mackerel with baked potatoes

Fish 581 Last Update: Jul 18, 2021 Created: Jul 18, 2021 0 0 0
Grilled herring and mackerel with baked potatoes
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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When we cut up the herring for the grill, we found that the inside of each fish is full of caviar. We carefully pulled out the caviar, trying not to damage the thinnest film of the yastyk, put it in a container, sprinkle it generously with coarse sea salt and freshly ground black pepper, and then lightly sprinkle it with lemon juice. We closed the container and put it inside the refrigerator bag for the entire time while the coals burned out and the fish was fried, that is, for 30–40 minutes. Then we washed the caviar with cold water, dried it a little, seasoned it again with lemon juice and pepper - and served it along with potatoes and ready-made fish. Delicious.

Ingredients

Directions

  1. Wash the potatoes with a brush and wrap them individually in foil with a lump of butter.
  2. Place the potatoes in coals (you can use unburned ones) and cook until they are easily pierced with a sharp wooden shelf.
  3. Peel the fish, remove the gills, season with salt and pepper.
  4. Fry on both sides over moderate heat until golden brown. Since the fish is very fatty, it will cook in 7-8 minutes. To add a special taste to the coals, you can throw some wet alder chips - this way the fish will acquire a stronger smoked aroma and mouth-watering shade.
  5. Pour the finished fish with lemon juice.
  6. Mix butter with coarsely chopped herbs, garlic, salt and lemon juice.
  7. Spread the butter in a thick layer on the fried baguette slices and serve with the fried fish along with the baked potatoes.

Grilled herring and mackerel with baked potatoes



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

When we cut up the herring for the grill, we found that the inside of each fish is full of caviar. We carefully pulled out the caviar, trying not to damage the thinnest film of the yastyk, put it in a container, sprinkle it generously with coarse sea salt and freshly ground black pepper, and then lightly sprinkle it with lemon juice. We closed the container and put it inside the refrigerator bag for the entire time while the coals burned out and the fish was fried, that is, for 30–40 minutes. Then we washed the caviar with cold water, dried it a little, seasoned it again with lemon juice and pepper - and served it along with potatoes and ready-made fish. Delicious.

Ingredients

Directions

  1. Wash the potatoes with a brush and wrap them individually in foil with a lump of butter.
  2. Place the potatoes in coals (you can use unburned ones) and cook until they are easily pierced with a sharp wooden shelf.
  3. Peel the fish, remove the gills, season with salt and pepper.
  4. Fry on both sides over moderate heat until golden brown. Since the fish is very fatty, it will cook in 7-8 minutes. To add a special taste to the coals, you can throw some wet alder chips - this way the fish will acquire a stronger smoked aroma and mouth-watering shade.
  5. Pour the finished fish with lemon juice.
  6. Mix butter with coarsely chopped herbs, garlic, salt and lemon juice.
  7. Spread the butter in a thick layer on the fried baguette slices and serve with the fried fish along with the baked potatoes.

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