Description
For lovers of fish, namely trout, served with a tasty mini-casseroles. Thanks to the spinach and a creamy egg filling, the fish turns out very tender and juicy.
Ingredients
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Trout
400 g
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Spinach
100 g
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Chicken egg
3 piece
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Cream
150 ml
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Salt
1 tsp
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Olive oil
2 Tbsp
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Sesame
2 Tbsp
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Lime
0.5 piece
Cooking
In a saucepan pour water, add salt (1/2 tsp) and set on fire.
In boiling water, put the bags with the rice bubble mix and cook on low heat for 30 minutes.
And while cooking the rice, prepare mini casseroles trout with spinach. Trout fillet cut into thin strips.
Roll strip rolls and put them in silicone molds, greased with olive oil.
In a separate container to connect the spinach (if using frozen, it is first necessary to thaw and thoroughly squeeze out all liquid), cream, salt (1/2 tsp), juice of half a lime and eggs. Grind everything in a blender until smooth.
Pour the resulting mass in molds with trout and sprinkle with sesame seeds.
Bake mini-casseroles in the oven, preheated to 220 degrees for 25 minutes.
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