Uskumru Dolma

Ingredients

• 4mackerel
• 150 grice
• 2 tbsppine nuts
• 2 tbspcurrants
• 1onion
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning the mackerel. Use a sharp knife to make a slit along the belly of each fish, removing the innards. Rinse the fish thoroughly under cold water, ensuring all blood and residue are washed away. Pat the mackerel dry with paper towels, both inside and out, to ensure a good sear later.
2. Prepare the filling by first heating a generous amount of olive oil in a large skillet over medium heat. Finely chop the onion and add it to the skillet, cooking until the onion becomes translucent and fragrant, about 5 minutes. Stir in the 2 tablespoons of pine nuts and continue to cook until they are lightly golden, releasing their nutty aroma.
3. Add 150 g of rice to the skillet, stirring well to coat the grains with the oil and aromatics. Pour in enough water to cover the rice by about 1 cm, and then add 2 tablespoons of currants. Season with fine sea salt and black pepper to taste. Allow the mixture to simmer gently until the rice is partially cooked and has absorbed most of the liquid, becoming tender but still firm to the bite.
4. Stuff each mackerel with the prepared rice mixture, ensuring the filling is packed tightly but not overstuffed. Use kitchen twine or toothpicks to secure the openings if necessary. This helps the filling stay in place during cooking.
5. In a clean skillet, heat another layer of olive oil over medium-high heat. Place the stuffed mackerel in the skillet, cooking each side until the skin is crisp and the fish is just opaque in the center, which you can check by gently pressing with a fork; the flesh should flake easily.
6. Once cooked, remove the mackerel from the skillet and let them rest for a minute. Taste the filling for salt, adjusting if necessary. Serve the Uskumru Dolma immediately, allowing the flavors to meld and the dish to be enjoyed at its freshest.