Uskumru Dolmasi – Stuffed Mackerel

Ingredients

• 6 large mackerels
• 2 teaspoons of salt
• 2 large onions
• 1/4 of a teaspoon of black pepper
• 1 tablespoon of pine nuts
• 1/2 of a teaspoon of allspice
• 3 tablespoons of olive oil
• 1/2 of a teaspoon of cinnamon
• 1/4 of a cup of shelled walnuts
• 1/4 of a cup of all-purpose flour
• 1 tablespoon of currants
• 2 medium-sized eggs
• 1/2 of a bunch of parsley (chopped)
• 1/4 of a cup of cornmeal
• 1/2 of a bunch of dill (chopped)
• oil for deep frying

Directions

Draw fish entrails through the gills. Wash fish thoroughly and drain. Soften the flesh of the fish by pressing with fingers starting from the tail and proceeding to the head of the fish. Break the backbone and draw out through the head. Take the flesh out through the head. Chop flesh well. Set aside. Saute finely chopped onions and pinenuts in olive oil in a covered saucepan for ten minutes, stirring occasionally Add chopped fish, crushed walnuts, currants, minced parsley and dill.

Sprinkle with salt and spices and mix well. Cover and saute for 10 minutes, stirring occasionally. Remove from heat and cool. Stuff fish with filling through the head opening until firm, coat with flour. Dip in slightly beaten egg. Coat well with cornmeal. Brown in heated oil on all sides until golden and crisp. Drain on paper towel and serve hot. Garnish with lemon wedges and parsley. For some cooks especially busy housewives, the whole manoeuver of removing the flesh through the gills and drawing out the backbone is too time consuming. In that case, there is a short cut to preparing this dish by cutting off the head of the fish and removing the backbone and then removing the flesh for use in the recipe. The fish skin minus the head is either sewn together or skewered after stuffing and then fried. You have stuffed mackerel minus the fish head which many folks prefer. A green salad is a perfect complement to this dish. For salad, you may use romaine lettuce, rocket, arugula, or dandelion or make a nice combination of the aforementioned greens…. add radishes cucumbers, scallions and onions along with a lemon and olive oil dressing.