Description
Very colorful, delicious and impressive dish for the Christmas table. Is not as difficult as it might seem at first glance.
Ingredients
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Figure
0.5 cup
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Trout
1 piece
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Nori
1 piece
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Cheese curd
2 Tbsp
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Mussels
100 g
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Lemon juice
1 Tbsp
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Ginger
0.5 tsp
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Salt
0.5 tsp
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The mixture of peppers
0.25 tsp
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Vegetable oil
1 Tbsp
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Sesame
1 tsp
Cooking
Take the rice "Jasmine" from "Mistral", fill it with water 1: 2, bring to a boil and cook on a medium heat for 12-15 minutes.
Take any small bony fish. In my case, the rainbow trout. Clean fish from the scales, cut off the head, tail, fins.
With a sharp knife from the back cut out the backbone with the bones. Leave the belly whole.
Fish wash, soak a paper towel. RUB the inside with salt, pepper, lemon juice and grated ginger.
Take a sheet of nori, if necessary cut to the width of the nori was equal to the width of the fish layer.
Take the cooled cooked rice and put half of a nori sheet, spread with a wet hand. The thickness of rice about 1 cm.
Retreating from the edge about 2 cm and put a strip of cream cheese.
On cottage cheese tightly lay defrosted mussels. According to the wishes and possibilities you can take any sliced seafood (squid, shrimp, scallops) or their mixture.
Turn nori into a log and place it on reservoir trout. Collapsible roll.
Take the form or a baking tray, grease with oil, put the roll of trout. Grease the loaf with oil, sprinkle with sesame seeds. Put in heated to 200 degrees oven and bake 30 minutes.
The roulade can be served hot, but I prefer it as a cold appetizer. Allow the loaf to cool, cut into "washers" with a size of about 2 cm, serves. All the best to You!
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