Fish Roll with Vegetables and Boiled Eggs (in the Oven)
by Editorial Staff
A fish roll cooked according to this recipe in the oven looks very appetizing in the context – bright interspersed grated carrots, sunny yolk of a boiled egg and tender, juicy hake fillet. The cooking process will also delight you – we mix pieces of hake fillet with fried carrots and onions, raw eggs and spices, put the resulting minced fish on foil in the form of a rectangle, place boiled eggs on top, form a roll and send to the oven. This is how I envisioned the perfect fish dish.
Ingredients
- Fish (hake) – 1 kg
- Eggs – 4-5 pcs.
- Carrots (large) – 180 g (1 pc.)
- Bulb onions (large) – 2 pcs. (300 g)
- Butter – 100 g
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – 0.25 teaspoon (to taste)
- Seasoning for fish – 1 teaspoon (to taste)
Directions
- We prepare products according to the recipe list. Any low-bony fish will do: hake, pollock, cod, pike perch, and even mackerel. I took fish carcasses, but it will be easier and faster if you buy ready-made fish fillets, without skin and bones. Butter can be replaced with vegetable oil. You will need foil during the cooking process.
- Place three eggs in a saucepan and fill with cold water. Boil hard-boiled eggs – 8 minutes after boiling water. Let the eggs cool in cold water. We clean the cooled eggs from the shell.
- Peel and finely dice the onions. Melt the butter in a frying pan and put the onion there. Saute the onion over low-medium heat for a couple of minutes, until transparent.
- Meanwhile, peel the carrots, wash them and rub them on a coarse grater.
- Add carrots to onions.
- We continue to brown the onions with carrots for about 5 minutes. Then remove the pan from the heat and let the vegetables cool. We turn on the oven to heat up to 180 degrees.
- In parallel with sautéing vegetables, we cut the fish into fillets. We cut the fish carcasses along the abdomen, remove the ridge, remove all small bones. We clean the black film from the fish and remove the skin. We disassemble the fish fillet with a fork or with our hands to get something like minced meat. Also, fish fillets can be turned into minced meat using a blender or meat grinder, but then the texture of the roll will be different.
- In a deep container, combine fish, cooled browned vegetables, raw eggs (one large or two small ones), fish seasoning, salt and ground pepper.
- Mix the minced fish with vegetables until smooth.
- Tear off a piece of foil 45 cm long. Put the minced fish with vegetables on the foil and form a rectangle (mine is 18 by 25 cm).
- On the edge of the minced meat rectangle, place peeled boiled eggs in a row.
- Holding the foil, roll up a tight roll.
- We wrap the roll in foil, closing it on all sides. You can use two layers of foil to pack the roll tightly, and the juice does not leak out during baking. We spread the roll in a baking dish and send it to the preheated oven.
- We bake a fish roll with boiled eggs for 30 minutes at 180 degrees. Let the finished roll cool a little so as not to burn yourself with the steam when we open the foil.
- Remove the foil from the roll.
- Cut the roll across in portions of the desired thickness – not very thin, otherwise they will not keep their shape. I cut the roll into pieces about 2 cm thick. Serve the roll to the table warm, adding fresh vegetables, herbs and white sauce. Also, such a roll is good after cooling, so it can be prepared on a festive table as a cold snack. And if served on toast, then such a roll will come in handy for breakfast.
Bon Appetit!
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