Grilled herring and mackerel with baked potatoes

Description

When we cut up a herring for the grill, we found that each fish was full of caviar inside. We carefully pulled out the caviar, trying not to damage the thinnest film of the egg, put it in a container, generously sprinkled with coarse sea salt and freshly ground black pepper, and then sprinkled lightly with lemon juice. We closed the container and put it inside the cooler bag for the whole time while the coals burned out and the fish was fried, that is, for 30-40 minutes. Then we washed the caviar with cold water, dried it a little, seasoned it again with lemon juice and pepper, and served it together with potatoes and ready-made fish. Very tasty.

Cooking

Step 1

Wash the potatoes with a brush and individually wrap in foil with a piece of butter.

Step 2

Put the potatoes in the coals (you can in unburned) and cook until they are easily pierced with a sharp wooden shelf.

Step 3

Clean the fish, remove the gills, season with salt and pepper.

Step 4

Fry on both sides over moderate heat until golden brown. Since the fish is very fatty, it will cook in 7-8 minutes. To give a special taste to the coals, you can toss a little wet alder chips - so the fish will get a stronger smoked flavor and appetizing shade.

Step 5

Drizzle the finished fish with lemon juice.

Step 6

Mix butter with coarsely chopped herbs, garlic, salt and lemon juice.

Step 7

Spread a thick layer of butter on the fried baguette slices and serve with fried fish along with baked potatoes.