Roulade of white fish

Description

I offer you the recipe for roulade of white fish. I had the tail part of the fish under the unusual name menek. The meat of this fish has a pleasant taste and holds its shape well. Welcome aboard!

Ingredients

Fish fillets

700 g
Tomato sauce

150 g
Carrots

1 piece
Onion

1 piece
Vegetable oil

2 Tbsp
Vinegar

1 Tbsp
Seasoning

0.66 tsp
Salt

0.333 tsp

Cooking

Fish fillets out on a cutting Board and sprinkle with seasoning for fish. In my case it was lemon-pepper salt. If this mixture is not available, sprinkle fillet with 2 teaspoons of lemon juice and sprinkle with ground black pepper and salt.

Onions cleaned and cut into half rings. Carrots clean and RUB on a coarse grater. In a pan heat 2 tbsp of vegetable oil and fry the onion until Golden brown.

Add carrots and fry for another 5 minutes.

Pour in the tomato sauce, stir and simmer, covered for about 5-7 minutes.

Then remove the lid, pour in 1 tablespoon of rice vinegar, stir and give the excess liquid to evaporate. If no rice vinegar, before roasting, they marinate the onions for 15 minutes with a tablespoon 6% vinegar.

Give the mixture to cool slightly and spread evenly on fish fillets.

Collapsible roll and put on baking sheet. Preheat the oven to 200°C. Baking sheet cover with foil and bake it in the oven for 25 minutes. After this time take out, allow to cool and cut into pieces a La carte.

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