A great snack for fish lovers. The combination of two types of fish fillets gives a very delicate, soft taste. An excellent side dish for fish rolls will be rice or potatoes.
It is necessary
- - 250 g salmon;
- - 375 g of pike perch;
- - 200 g cream;
- - 2 egg whites;
- - 2 fork of cabbage;
- - 3 carrots;
- - 3 onions;
- - salt;
- - pepper;
- - dried spices.
Instructions
Step 1
Cut the salmon fillet lengthwise into 4 slices. Chop the pike perch fillet into large cubes.
Step 2
Put the chopped pike perch fillet and cream in the freezer to cool for 15 minutes. Then take out, grind with a hand blender, add egg whites and 1/2 cream. Mix everything thoroughly, add salt and pepper. Cool the minced fish obtained.
Step 3
Peel the cabbage, rinse, cut off the thickened parts. Sprinkle cabbage leaves with dried spices and pour 250 g of boiling water and blanch for a couple of minutes, then dip in cold water and drain in a colander.
Step 4
Lay out the leaves in a square (like nori seaweed), put the minced fish on top, in the middle of the salmon pieces. Roll everything into a roll and rewind with a thread.
Step 5
Peel and cut the carrots into cubes. Peel the onion and chop coarsely. Dip the carrots and onions into the broth, in which the cabbage leaves are blanched. Top with fish rolls and simmer for 20 minutes.
Step 6
Put fish rolls and vegetables on plates. Beat unused cream, yolks and lemon juice and pour this mass into the broth left over from stewing. Pour the sauce over the rolls, sprinkle with herbs.
