There is nothing complicated in this recipe for making fish rolls, all the ingredients are served separately, preserving their maximum taste. An easy, healthy, dietary meal.
It is necessary
- - 525 g of mackerel;
- - 165 g of bacon;
- - 3 sprigs of rosemary;
- - salt pepper;
- - 55 ml of lemon juice;
- - 25 ml oyster sauce;
- - 110 g of herbs (parsley, cilantro, dill, basil, mint);
- - 115 ml of vegetable oil;
- - 85 g parmesan cheese;
- - 25 g of garlic;
- - 195 g eggplant;
- - 115 g cherry tomatoes.
Instructions
Step 1
Wash the eggplants and cut into rings, but without cutting to the end so that you get something like an accordion. Then rub them with salt and pepper and leave for about 20 minutes.
Step 2
Place one thin piece of garlic and a small piece of bacon in each cut. After that, fasten the cuts on the eggplant with wooden skewers.
Step 3
Make a boat out of foil, put the eggplant in it, pour over with vegetable oil and put on a baking sheet. Bake in the oven at a temperature not exceeding 200 degrees for about 40 minutes.
Step 4
Thaw the mackerel, remove the head and entrails, rinse and cut in half right along the ridge. Then rub the fish with salt and pepper, pour a little oyster sauce and sprinkle with rosemary.
Step 5
After that, sprinkle each prepared piece of mackerel with lemon juice, put a piece of bacon on top and roll it up.
Step 6
Top each roll with olive oil, sprinkle with salt and pepper. For each roll, make a foil envelope and place them on a greased baking sheet. Bake in the oven at a temperature not exceeding 190 degrees until tender for about 25 minutes.
Step 7
Rinse greens, cut. Stir with grated cheese, add vegetable oil, chopped garlic and lemon juice, salt and pepper, and then grind thoroughly with a blender so that a homogeneous mass is obtained.
Step 8
Put the finished fish rolls on a dish along with the baked eggplant and cherry tomatoes, serve the green sauce separately.
