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Fish roll
For a fish roll in the oven, it is better to use sea fish. For example, hake or mackerel. These varieties have fewer bones. But you can also use silver carp or carp fillet. For the fish roll to live up to expectations, the fish can be fresh or frozen, without an unpleasant smell. It should not flake after defrosting. The gills of a good fish are bright red, but not gray or black.
How to cook Fish roll
Step 1
Place a deep frying pan over medium heat. Melt butter in the pan. Add chopped carrots and onions. Fry, stirring, for 3-4 minutes.
Step 2
Transfer to a clean bowl. Add chopped mince, salt, ground black pepper, fish spices and 1 raw egg to the vegetables. Mix well.
Step 3
Spread out some foil and place the minced fish on it in a rectangular layer.
Step 4
Place boiled eggs one after another on one edge of the rectangle, like a chain. Roll up tightly.
Step 5
Wrap the roll in foil. Place in the oven for 30 minutes.
Fish roll - FAQ About Ingredients, Baking Time and Storage
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