Description
Of Pollock fillets on the skin are quite amazing rolls! Filled with here you can experiment as much as necessary. I stuffed them mixed with minced meat from the same Pollock, pork and beef. Turned out very tasty and unusual! In this stuffing it is possible to add the thyme – dried or fresh, you can add any other seasonings. I did cilantro and dill. From the remnants of meat (he probably will), you can make meatballs.
Ingredients
-
Pollock
800 г
-
Minced meat
500 г
-
Chicken egg
1 шт
-
Dill
1 пуч.
-
Cilantro
1 пуч.
-
Salt
-
Pepper white
-
Leeks
1 шт
-
Olive oil
2 ст. л.
-
Flour
1 ст. л.
-
Milk
100 мл
-
Butter
20 г
Cooking
With a sharp knife to remove Pollock fillet from the skin.
Fillet without skin, chopped with a knife.
Add both minced.
Cilantro and dill finely chop.
Add in the beef, beat the egg, add salt and pepper, mix well with your hands.
The pan or form for baking grease with butter.
Cut off green part of leeks, wash, dry (a must!), to disassemble on the leaves. Leaves covered the bottom of the pan.
The white part of the leek cut into rings or half rings.
In skillet, heat olive oil over medium heat sauté the leeks, add a tablespoon of flour, sauté until it changes colour, add the milk, cook for 3 minutes until it thickens. To remove.
To make rolls. On the skin of Alaska Pollock to lay out the mince with a teaspoon, roll into a roll. Rolls put in a baking pan of leek leaves.
On the rolls with the sauce.
Bake in the oven at 180 degrees for 40 minutes.
Feeding rolls made of Alaska Pollock with minced meat on a bed of cabbage mashed potatoes. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.