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