I love universal dishes on the festive table, especially New Year's. This fish roll can be served as a hot dish or as a cold appetizer. It is very tender, fragrant, delicious, looks beautiful when served. And besides, it is not burdened with unnecessary calories.
For cooking, you can take any minced fish, I have from rudd, twisted in advance with onions. If you have ready-made minced meat, then add the onion, chopped with a blender.
To the minced meat, put salt, a mixture of peppers, egg, breadcrumbs, dry parsley. mix well and set aside.
We are engaged in filling. My vegetables are cleaned, finely cut onions, carrots, garlic. You can grate the carrots.
Fry the vegetables in vegetable oil until soft. let them cool down a little.
Take the foil, fold the sheet twice. Lubricate with oil. We distribute the minced meat with a layer of about 1.5 cm on the foil in the form of a rectangle.
We put the stuffing on the minced fish, retreating from the edges so that it does not come out.
Sprinkle the filling on top with grated cheese.
We roll the minced meat with the filling into a roll, helping with foil.
Wrap the roll in foil. Put on a baking sheet or in a convenient form.
Put in a heated oven to 200 degrees, bake for 1 hour.
For filling, mix the egg, mustard with grains and ketchup. I have mustard. Mix well, beat with a fork. I want to note that a whole egg is a lot, half is enough.
After 30 minutes from the moment of baking, we take out the roll, remove the foil from the top, grease with a brush with filling and again put it in the oven, preferably up or under the grill. Bring another 30 minutes to readiness.
We serve the roll as a hot dish or as a cold appetizer.