Products:
Siberian salmon (chum salmon) filet 300 g
Pike (ling) filet 500 g
Salt
Lemon juice
Seasoning khmeli-suneli
Stuffing:
Fried mushrooms 250 g
2 cloves of garlic
Oil
Any hard cheese 50 g
For soft dough:
2 eggs
Flour
Bread crumbs
For garnish:
Salad leaves
Fresh cucumber
Sprigs of fresh dill
Marinate the filet in lemon juice, salt, and fish seasoning. Place it in cold for 30 minutes.
Peel mushrooms and steam on a dry heated frying pan, add some butter and garlic. Do not overfry!
Cool it and add finely cut dill.
After the filet has been marinated, beat thick parts of it through a film.
Put the stuffing, the mushrooms go first.
Then follows grated cheese.
Roll tightly into a roll from a wide end to a tail part, the end is to be fixed by a sandwich skewer or a tooth pick.
You have got three rolls: one from Siberian (chum) salmon and two of pike (ling).
Now, prepare the soft dough: whip 2 eggs with salt, prepare flour and bread crumbs.
Start with mealing the roll in flour from all sides, do not leave the sides.
Then in eggs.
And, finally, in bread crumbs.
Every roll ready for frying is placed on a heated oiled frying pan.
Oil has to be enough not to let the roll float, but to be fried on all sides, otherwise cheese will start melting and dripping out. Fry on a moderate fire until golden crust.
Then place them on а heat-resistant form or anything you have, having preliminary oiled bottom, use the oil, in which you fried your rolls. Put them in a heated oven for 15 minutes.
