20.05.2020
24
Recipe information
Cooking:
40 min.
Servings per container:
3
Complexity:
Insanity
Calorie content:
72.74
Carbohydrates:
13.12
Fats:
0.84
Squirrels:
3.86
Water:
111.5
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Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Fish fillet | 7 PC. |
| 2. | Bulb onions | 100 Column |
| 3. | Parsley (greens) | 30 Column |
| 4. | Vegetable oil | for frying |
| 5. | Black pepper | taste |
| 6. | Salt | taste |
Cooking
1. Stage
For the filling, chop the onion finely and fry until soft. Grind one fillet, add onion and chopped parsley to it. Salt and pepper to taste.
2. Stage
Beat off the fillet a little. Put the filling on it on one side. The number of fillets depends on the number of persons.
3. Stage
Roll the fillet in a roll starting from the side of the filling. Rewind so that when cooking the rolls do not break up.
4. Stage
Slightly fry the tartars in vegetable oil on all sides. Then add some water, spices to taste and simmer under the lid for 20 minutes. Remove the thread before serving.
5. Stage
Bon Appetit!!!
Pink salmon from the sleeve
views
: 44
date: 21.05.2020
Baked stingray with Jerusalem artichoke and mushrooms
views
: 81
date: 21.05.2020
Polish herring
views
: 81
date: 21.05.2020
Tilapia in batter with parmesan
views
: 50
date: 21.05.2020
Dorado with vegetables
views
: 67
date: 21.05.2020
Baked salmon in pastry
views
: 67
date: 20.05.2020