Mackerel birds (benløse fugler)

About the dish

The dish follows the same principle as meat benløse fugler, but with mackerel in place of meat.

How to make it

1. 1

   Make the forcemeat

   Mince the scraped mackerel and 50 g of the bacon twice. Work the mixture well with the cold fish stock.

2. 2

   Season the bacon

   Cut the rest of the bacon into coarse strips and turn them in the mixed seasoning (salt, pepper and allspice).

3. 3

   Shape the birds

   Cut the fish forcemeat on a board into oblong squares, as for other benløse fugler. Lay a strip of bacon on each and roll the fish forcemeat around the bacon.

4. 4

   Brown the birds

   Coat the birds in flour and brown them in butter.

5. 5

   Simmer in sauce

   Brown 1 tbsp butter with 1 tbsp flour for a brown sauce and add about ½ litre of fish stock. Let the birds simmer gently in the sauce.