Fish rolls with mushroom mousse are an exquisite dish that is perfect for a Sunday family dinner or for a special occasion. Cooking will not take you much time, and the result will pleasantly surprise you and your loved ones.
It is necessary
- - champignons - 200 gr;
- - unrefined sunflower oil - 2 tbsp.
- - butter - 65 gr;
- - cilantro - 10 gr;
- - Madeira - 20 ml;
- - egg - 1 piece;
- - egg yolk - 1 pc;
- - herring - 1 piece;
- - cream - 125 ml.
- - white table wine - 125 ml.
Instructions
Step 1
Rinse fresh mushrooms in running water, peel, cut and put in a pan with heated sunflower oil. Stirring the product constantly with a wooden spatula, fry them until tender.
Step 2
Grind ready-made champignons with a blender until puree. Mix the resulting mushroom mousse with cilantro leaves and Madeira. Whisk the mixture again with a blender.
Step 3
Add the yolk and a whole egg to the mushroom mousse, salt and pepper to taste. Then mix everything in a blender again. Put the prepared mass in the refrigerator and wait about 1 hour. After this time, add the cream and stir well.
Step 4
Place the mushroom mousse in an even layer in a baking dish, greased with a little butter. Place the container in an oven preheated to 190 degrees. Bake for 25 minutes.
Step 5
Rinse the fillet of fresh herring in running cold water and cut lengthwise into two equal parts. Blot each of them with a paper towel, season with salt to taste and roll into rolls. To keep them in shape, secure them with toothpicks.
Step 6
When the champignon mousse is ready, fill the herring rolls with it. Place them on a baking sheet or baking dish, top with white wine and cover with foil. Place in an oven preheated to 200 degrees and bake for about 15 minutes.
Step 7
Prepare the sauce. When the rolls are ready, pour the juice out into a separate bowl. Strain it and put on low heat. Boil liquid until about 2 tablespoons remain. Add chopped cilantro leaves and 50 grams of chilled butter. Season with salt and pepper to taste and mix well. Fish rolls are served with sauce.
