Description
Once upon a time I studied at the faculty of foreign languages at the University. 70% of my her fellow students jumped marry foreigners. Many we still keep in touch, and this recipe is inspired by conversations with one of them about American fillout. On the website this recipe is not found, so happy to fill up a moneybox of "Cook& amp;quot; this wonderful recipe.
Ingredients
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Fish fillets
500 g
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Chicken egg
3 piece
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Carrots
1 piece
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Greens
1 coup
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Bow white
1 piece
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Nori
3 piece
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Turmeric
1 tsp
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Adjika
1 tsp
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Soy sauce
3 Tbsp
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Paprika sweet
1 tsp
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Salt
0.5 tsp
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Bread
3 slice
Cooking
This is everything you need for a three-layer fillout.
Layer first. In the bowl of a blender to combine a third of the fish fillet, 1 tbsp soy sauce Kikkoman, chopped fresh herbs, egg. Scroll through for 1-2 minutes.
Add a slice of bread soaked in water or milk. Little dosolit to taste. Salt is already present in soy sauce, and fish can be long for salty, consider these points.
Stuffing put in a baking dish. From the top to close the nori sheet.
The second layer. Connect the second third of the fish fillet, 1 tbsp soy sauce Kikkoman, 1/3 of onions, boiled carrots (can be raw), egg, slice of bread soaked in water or milk, ground black pepper.
Add turmeric. It will give color and taste.
Prepared stuffing spread the second layer in the form.
On top lay sheets of nori.
Layer third. The third fish fillet, 1 egg, slice dampened with water bread, 1/3 onion, seasoning, 1 tbsp soy sauce Kikkoman and sweet paprika to scroll in the blender.
Put the meat in a form.
Bake for 30 minutes in the oven at temperature 180 degrees. The top of the form to cover with foil if you don't want to fry the crust.
Ready fishauf can be served as a hot dish and as a cold starter.
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