Today we are preparing baked fish rolls from pollock, available and loved by many. For the filling we use champignons – fried with onions, they go well with fish. For saturation, grease the rolls with mayonnaise or sour cream, and spread the cheese on top. Tasty, festive, tender and appetizing – be sure to take note of the recipe!
Prepare all products according to the list. Pollock fillet must be removed from the freezer in advance and thawed. Turn on the oven to heat up to 180 degrees.
Rinse the champignons or wipe with a damp towel and cut into small pieces. Peel the onion, rinse and cut into small cubes.
Warm up the pan, grease with vegetable oil put onions, and mushrooms. Fry, stirring occasionally, for 3-4 minutes.
Place the pollock fillet on a work surface, salt, and pepper a little. Put the fried mushrooms and onions on top of the fillet.
Roll fish fillets into rolls. I got three rolls. Fasten them, if necessary, with wooden skewers.
Transfer the fish rolls to an ovenproof dish, brush with mayonnaise on top (you can sour cream), sprinkle with salt and ground pepper. Cut the cheese into slices and place on top of the rolls.
Bake the stuffed fish rolls in a preheated oven at 180 degrees for 30-35 minutes, until tender. Serve the finished appetizing dish to the table, sprinkle with chopped dill. Baked fish rolls with mushrooms and cheese can be served with sour cream or your favorite sauce, vegetables.
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