Fish, rice roll stuffed with prunes

Description

Delicious fish, rice roll stuffed with prunes. The loaf is baked in foil that can be easily removed, and the roll is well cut into pieces a La carte.

Ingredients

Fish fillets

350 g
Figure

1 cup
Carrots

1 piece
Chicken egg

1 piece
Prunes

50 g
Sour cream

1 Tbsp
Allspice
Garlic

2 tooth
Nutmeg

1 tsp
Salt

Cooking

Boil the basmati rice.

Add to the rice the fish fillet.

Add grated on a fine grater carrots. Mix well.

Add the egg.

Add spices: salt, pepper, crushed garlic, nutmeg. Mix well.

Prunes pour boiling water, leave for 7 minutes. Drain and finely chop.

Add sour cream and stir.

Put the bulk of the foil. On the edge put the prunes.

Turn the loaf and wrap it in foil, it is good to tighten the edges. Bake in the oven for 20-25 minutes at 180 degrees. Cool the loaf in the oven, then place in foil in the fridge. After such cooling, the foil well departs from the roll. Before serving cut the roll into pieces.

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