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Fish Mince Roll
Various rolls, meat or fish, are often prepared for festive tables. Typically, rolls look beautiful when sliced. Such appetizers add solemnity to the table; they taste good both hot and cold. The roll can be prepared the day before the celebration, thereby reducing the hostess's hassle on the day of the event.
For making a fish roll with vegetable filling, bream is a great choice. The meat of this freshwater fish is very tasty; however, there are many bones in the fish, which can be inconvenient while eating. Guests will appreciate the hostess's efforts if more time is devoted to the bream and it is made into a roll. Slice beautifully and serve with vegetables and fresh herbs.
Preparation Time: 90 minutes.
Ingredients
Show ingredients
- fish mince – 500 g;
- salt – ½ tsp or to taste;
- pepper – ⅓ tsp or to taste;
- egg – 1 pc;
- sour cream – 1-2 tbsp;
- vegetable oil – 1 tbsp.
Filling:
- onion – 2 pcs;
- carrot – 1 pc;
- champignons – 250-300 g;
- salt, black pepper – to taste;
- mushroom seasoning – ½ tsp;
- pepper mix – to taste.
Preparation
- First, it is necessary to prepare the fish. Clean it of scales and gut it. Separate the flesh from the bones. Carefully remove all small bones. Pass the flesh through a meat grinder twice.
- Add spices, egg, and salt to the fish mince, and mix. Pass through the meat grinder a third time. If the mince turns out too loose and you are not sure it will hold its shape, add about a tablespoon of starch. Mix the mince well again and beat it a few times. Set the mince aside to rest for a bit.
- For the filling, we will need mushrooms. These can be champignons or any other mushrooms you like. Clean the mushrooms and slice them.
- The filling can be supplemented with onions and carrots. The carrots will add brightness when sliced in the finished dish.
- Cut the onion into quarter-rings, and grate the carrot on a coarse grater.
- For a tasty filling, prepare salt and your favorite spices.
- Heat a frying pan on the stove and add vegetable oil. Fry the prepared vegetables until soft. Make a flavorful filling.
- On the table, lay out a sheet of parchment paper and moisten it well with water.
- Spread the prepared fish mince evenly on the parchment.
- Place all the filling in the center of the prepared mince.
- Take the edge of the parchment that is further from us and cover the filling with it. Return the paper back, and the mince has already covered the filling. Now take the edge of the parchment that is closer to us and cover the filling with it as well. Press down and flatten the "sausage" like a roll.
- Remove the paper from the mince. This is how our roll preparation looks. Cover the sides of the roll with mince.
- Line a baking sheet with foil and coat it with vegetable oil so that the roll does not stick to the foil during baking.
- Transfer the parchment with the roll to the baking sheet, and simply roll the roll from the parchment onto the foil. This is easy and simple to do.
- Cover the surface and sides of the roll with sour cream. Use a kitchen fork to puncture the roll in several places. The fork should reach through the roll to the baking sheet. This is necessary so that during baking the roll does not tear, and remains even and beautiful.
- Bake the roll at t - 250°C, 20-30 min. Depending on the oven's power.
- Let the appetizer cool a bit and slice into portioned pieces. Arrange the fish roll on a flat plate, decorating it as you wish. The pieces of the roll must be laid out so that guests can see the appetizing filling.
Making a fish roll with filling will take some time, but the result is worth it. The beauty of this dish is that the filling can be replaced with other ingredients, so you will always have a different roll.
