A wonderful dish that can please all lovers of fish. The combination of white and red fish, as well as mushrooms and omelet with herbs gives this roll a unique taste.
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You will need
- - 1100 g of red fish;
- - 610 g of white fish;
- - 220 g of champignons;
- - 195 g of onions;
- - 210 g carrots;
- - 230 g of cheese;
- - 2 eggs;
- - 135 ml of milk;
- - 65 ml of mayonnaise;
- - 35 g sesame;
- - 45 g of dill;
- - 65 ml of vegetable oil.
Instruction manual
1
Peel and finely chop the onions and carrots. Beat eggs thoroughly, then add milk, finely chopped dill and mayonnaise to them.
2
Heat vegetable oil in a pan and fry the onions and carrots on it, then add mushrooms to them and continue to fry for another 25 minutes.
3
When the mushrooms are ready, pour the mixture of eggs with herbs into the pan and cook the omelet.
4
Wrap red fish fillet in cling film and carefully discard. Then remove the film and rub the fish with salt and pepper.
5
White fish fillet in the same way to wrap in a film, beat off and then put on red fish. Top with salt, pepper and sprinkle with sesame seeds.
6
Put the prepared omelet on top of the white fish fillet and carefully roll everything in the form of a roll.
7
First put the foil on the baking sheet, then the sheet of parchment, pour vegetable oil on top and sprinkle with grated cheese in advance.
8
Put the fish roll on the cheese, wrap the edges of the parchment and cover everything with foil on top.
9
Send the roll to bake in the oven for about 45 minutes at a temperature not exceeding 200 degrees.
10
At the end of cooking, roll the roll out of foil and transfer to a dish, sprinkled with herbs.