Spiced Stuffed Mackerel with Pine Nuts — Uskumru Dolmasi
Istanbul regional stuffed mackerel where the skin is gently peeled off the bone, the flesh mixed with onion, currants, pine nuts, and warm spices, refilled and pan-fried until golden.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both mackerel dry and roll firmly on a board to loosen flesh from skin. Snap spine behind head and tail on each fish without breaking skin. Soak currants in hot water 5 minutes. Dice onion, mince garlic, chop parsley and dill. Have all ingredients measured and ready.
Saute
Heat 40ml olive oil in a wide skillet over medium 1 minute. Add onion and pine nuts, cook 5 minutes until onion softens and nuts turn golden. Add garlic, cook 30 seconds until fragrant.
Bloom
Stir cumin, allspice, cinnamon, pul biber, pepper, and salt over medium heat 30 seconds until fragrant. Off heat, fold in mackerel flesh, drained currants, rice, half the parsley, and dill until combined.
Stuff
Cool filling 2 minutes. Scoop filling firmly back into empty mackerel skin through head opening on each fish, packing tightly to reform fish shape and pressing closed at the head.
Fry
Dredge both stuffed mackerel in flour. Heat 120ml sunflower oil in a wide skillet over medium-high 2 minutes. Fry mackerel 4 minutes per side until skin is deep golden and crisp.
Crisp and plate
Lift mackerel onto paper towel briefly. Slice each into 3cm rounds and arrange on warm plates. Scatter remaining parsley and arugula alongside, finish with a generous squeeze of lemon. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.