When summer is on the verge, it's time to think about food that you can take to nature and the beach. One of the options for such a meal can be fish roll. It is convenient to put it in a bag, and cut, and eat without a fork and plate. We offer you several options for fish rolls, which differ both in their ingredients and in cooking time. And you yourself choose which recipe you prefer.
If you have free time and want something special, then prepare the next roll.
Fish roll with vegetables
Ingredients for roll (in two servings):
• 400 grams of pike perch (fillet);
• one bell pepper;
• one hundred grams of zucchini;
• one yolk;
• saffron (pinch);
• one and a half tablespoons of breadcrumbs;
• ground pepper;
• a pinch of salt;
• cling film.
For the sauce you will need:
• 150 ml of cream with a fat content of 33 percent;
• salt (to taste);
• A quarter of a teaspoon of saffron.
Fish roll, recipe:
1. Cut into small cubes zucchini, pepper and zander fillet. Then add the yolk, a little salt, breadcrumbs, ground pepper, saffron and mix thoroughly.
2. We lay out a plastic film on the table. We spread the obtained fish mass on one edge of the film, form a roll and wrap the roll with cling film.
3. We put the roll in ceramic dishes. Then we pour so much water to cover the roll, and cover with a lid. Bring the water to a boil and cook over low heat for about fifteen to twenty minutes.
4. You can also cook roll in the oven. The temperature should be 180 degrees, and you need to bake a fish roll for about half an hour.
5. When the roll is ready, you need to remove the film and cut the roll into pieces.
6. Cooking the sauce. To do this, mix saffron with cream, then add salt and wait until everything boils. Serve the finished sauce to the cooled fish roll.
If, in addition to fish, you also love omelet, then you will certainly appreciate the following recipe.
Omelette fish roll
For such a roll you will need:
• 150 grams of hake (filet);
• 50 grams of bread;
• 50 grams of milk;
• ten grams of butter;
• one teaspoon of tea flour;
• one egg.
Cooking process:
1. First you need to skip the hake fillet through a meat grinder.
2. Soak a bun in milk and mix with fish (preferably then scroll through the meat grinder again).
3. Melt the butter and add to the minced meat.
4. Beat the egg with the remaining milk, salt a little and pour into a frying pan - fry the omelet.
5. On a piece of gauze (soaked in water), spread the minced fish. Top you need to crumble an omelet. Next, carefully roll the roll and bring it to steaming (it’s better, of course, in a double boiler, but you can also in a saucepan).
6. We free the finished roll from gauze and transfer to a heated pan (previously greased with vegetable oil). Fry the roll on all sides.
If you are running out of time, and you need to take something tasty on the road or prepare dinner for households, then use the following recipe. Such a recipe is prepared quickly, and the taste does not suffer from it at all.
Lavash fish roll
Ingredients for Roulade:
• one can of canned salmon;
• one sheet of Armenian lavash;
• three hundred grams of gouda cheese (or edam);
• one bunch of green dill;
• 150 grams of mayonnaise (preferably thick).
The method of preparation of the roll:
1. Using a fork, you need to stretch the canned food.
2. Grate the cheese on a grater (large).
3. Finely chop the greens.
4. All the ingredients are mixed.
5. On the table, lay out a sheet of pita bread.
6. Spread the pita bread with the resulting mass and gently roll it into a roll.
7. Wrap the roll in cling film and put it in the refrigerator for about an hour.
8. When the roll is a little frozen, you can get it and cut into portioned pieces.
9. Serve with salad or vegetables.
We hope that our recipes will definitely come in handy this summer.