Mackerel roll (Yummy YMC-506 multicooker)

Mackerel roll (Yummy YMC-506 multicooker)
Category: Fish dishes
Ingredients
Mackerel 1 piece
Mokovka 1 piece
Egg 1 pc
Gelatin 10 gr
Salt
Seasoning for fish
Cooking method

Let's start with cutting the mackerel, it needs to be cut along the belly, remove the insides, and thoroughly clean. Cut off the head and tail. Remove the spine and all bones. Make it flat.
Boil the carrots and eggs. Grate the carrots on a coarse grater, and cut the egg into circles.
We are starting to collect our fish. We unfold the cling film, put the mackerel skin down on it. Sprinkle the mackerel generously with dry gelatin, lay the carrots along the length, then salt the egg, sprinkle with spices and again with dry gelatin: and twist with cling film. It must be tightly wrapped in plastic.
We place our roll in a multicooker with water.
And we turn on the "Baking" mode for 40 minutes.
After the signal, we take out the roll from the fish, unfold it slowly, remove the cling film. Now let the fish cool down calmly, suppress it cold, like a snack)))

Cooking program: Baking 40 min.
Note
At the bottom is a roll "Salted mackerel with garlic".
Did it for the first time, the rolls were approved)))

An interesting recipe. Thank you.
But there are questions. What is the role of gelatin in this recipe and how much water to pour. I am also confused by the cling film - I have never cooked in it.

Wow, gotta try! I love mackerel

Gelatin holds together, and when cutting, nothing falls apart (keeps its shape).
I have never cooked in film either, it is needed to hold the roll. Doesn't affect the taste)))
The recipe is not mine, I try it myself for the first time)))
Water, so that the fish swim (cook) should boil for 15-20 minutes.

Thank you (y) I will definitely try, I love mackerel.

I also love. Try it, really tasty and beautiful

What a beautiful fish. I want one too. I have never used dry gelatin. They say you shouldn't boil it. How does he behave in this roll? I wonder if you use agar-agar?

I don't know about agar-agar. In the roll you will not even understand that gelatin is added (no taste, no smell). Inside, it turns out such a plump texture (it is kept in a pile), nothing falls apart when slicing.

: hi: Let's keep in mind. I liked the roll very much.

I love mackerel. I'll have to try ... I made mackerel with gelatin in the sleeve in the oven - yummy.
Thanks for the recipe