Description
Amazing combination of fish and bacon, and even in a fragrant marinade. This dish, as the saying goes: "and in the feast and in the world, and good people." Serve it for dinner, and on the holiday table.
Ingredients
-
Soy sauce
3 Tbsp
-
Grouper
1 piece
-
Lemon juice
1 Tbsp
-
Bacon
5 piece
-
Black pepper
0.25 tsp
-
Coriander
0.5 tsp
-
Garlic
1 tooth
-
Vegetable oil
0.5 Tbsp
Cooking
For preparation, you can take any sea fish, the main thing - not bony. I have a bass rasp.
Fish clean, cut in half along the ridge. Bones removed.
Prepare smooth plastics fish. To do this, cut the tail and a little to the side, where he was the head. You can cut a piece of meat, so the slices were thinner and lighter folded.
The finished layers fish press hand, so they are thinner and easier to roll. Sprinkle with lemon juice.
Cut pieces of fish cut into small pieces, add a finely chopped strip of raw-smoked bacon, finely chopped garlic, freshly ground black pepper, ground coriander and soy sauce "Kikkoman" (2 tbsp.).
The whole mass is well stirred.
Put the fishing ground (2 tbsp.) to the layers of fish. If you have minced fish, it can be used as filling for pies or just to fry (saute).
Turn the fish in the rolls.
Fish rolls wrapped in strips of bacon held together with toothpicks.
Form for baking grease with a brush with vegetable oil and put the rolls. Grease top of rolls with a brush of soy sauce (1 tbsp). Put in heated to 200 degrees oven and bake 20 minutes.
Serve fish rolls wrapped in bacon from the hot. Garnish - rice, vegetables, herbs. Bon appetit!
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