Description
Delicious fish roulade with caviar and cream sauce. For the contest "give me tonight".
Ingredients
-
Dry white wine
1.5 Tbsp
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Butter
1 Tbsp
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Corn starch
1 tsp
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Carrots
1 piece
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Onion
1 piece
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Cream
230 ml
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Chicken egg
1 piece
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Fish
400 g
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Salt
-
Black pepper
-
Caviar
100 g
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Dill
1 coup
Cooking
Perch fillet grind in a blender along with the onions.
Add to the minced egg, butter, grated carrot, cream, starch, spices, finely chopped dill and mix.
Knead the minced meat until smooth, put in refrigerator for 1 hour.
Spread stuffing on baking paper, cover with cling film and rolled with a rolling pin. With the help of cling film to roll the layer into a roll and wrap in foil. Steam for about 35 minutes (in a steamer or in the oven, put the form with the rolls in the form of large size, filled with water).
In a saucepan pour a tablespoon of wine, evaporate, add cream, bring to boil and cook on lower heat until thick. Cool. To connect with caviar and served with rolls.
The finished loaf to release from the film, cool, slice into portions and serve. Delicious iced and hot.
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