Mackerel on a bed of salt

Peel and wash the onion. Rinse and dry the parsley.

Wash the mackerel well, clean it. Leave your head and tail.

Dry the fish with paper towels. Cut the onion into thin rings.

Drain the juice from a lemon, about 4-5 tablespoons.

Slice the second lemon into half circles.

If you have a large lemon, divide it in half - drain the juice in half and the other half - cut into slices.

Marinate the onion in the lemon juice with a little pepper. Leave it for 15 minutes.

Then put the marinated onion inside the mackerel. Salting the fish is not necessary.

Add the parsley and lemon slices. Leave a little greenery and a few slices of lemon to decorate the plates when serving.

Divide the egg into egg whites and yolks. Yolk is not necessary. Mix the salt with the egg whites.

Add 2 teaspoons of cold water. Mix well. Turn on the oven, let it heat up to 180 degrees.

Cover with baking sheet. Pour 1/3 of the salt on it, smooth. Put the fish on the salt.

Sprinkle the fish on top with the remaining salt. Spread the salt evenly, leaving the head and tail uncovered.

Bake the mackerel with salt in a preheated oven at 180 degrees for 50-60 minutes.

A dense "shell" of salt will form around the mackerel, which can only be broken with a hammer.

Then, with gentle movements, release the salt fish. You can serve the mackerel baked in salt, both hot and cold.

Cooking Now