French onion stuffed with mackerel
81 60 минут 8 порции
Got the recipe from a French cooking magazine, slightly adapted a La Russe, and liked it even those who do not like onions at all! Very tasty beef, sauce and minimal ingredients! Vive la cuisine française!
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Ingredients for French onion stuffed with mackerel
Step by step instruction of cooking French onion stuffed with mackerel
In boiling water place the washed, not peeled onions, boil 15 minutes. To get, to cool, remove the skins (potatoes boiled peeled).
Do onions barrels. Cut the top and bottom (barrel end-to-end).
Make a cruciate incision in the middle.
Fingers push, the heart of the onions goes well!
Leave 1-2 segment. Try different ways to do: either Be juicier, or less onions, as like.
Pushing the onions in a blender (or finely chop) and put it 2-3 tablespoons for minced meat. The rest will fry in a pan in vegetable oil.
Add tomato puree (grated tomatoes). Many will not. Salt, pepper (sugar if desired), add your favorite herbs, garlic. Fry for 10-15 minutes.
Prepare stuffing. In deferred onion, add the whole jar of fish, egg, spices, garlic. In a separate container three cheese.
Mix the minced meat and add cheese, about 100 gr. The rest is set aside for the tomato sauce.
In tomato sauce, add cheese. If you want to - potseluem, diluted with water to the consistency of sour cream sauce. Put into the form. In the sauce put the stuffed onions (and potatoes).
In a preheated 200 degree oven onions bake 35-45 minutes. Very tasty sprinkled on top with grated cheese 5 minutes before the end.
The stuffing and sauce really came out very tasty. It seemed to me that cold onions even tastier. You can add more cheese in the stuffing and sauce. I was nicer to eat with rice (unfortunately), but you can as a separate dish
Razrezik of potatoes, which is also managed! Bon Appétit!