Minced fish roll

For this dish you will need minced fish. It can be made from walleye, cod, catfish or any other fish that contains fewer small bones. Minced meat should be salted and add ground black pepper to taste. You can also add other spices as desired.

Peel onions and carrots, rinse and wipe with paper napkins. Next, grate the carrot on a coarse grater and chop the onion finely into cubes.

Put a piece of butter in a frying pan and put it on the stove. Melt the butter over medium heat and add the chopped vegetables. Fry them until golden brown, stirring constantly with a wooden spatula. Next, remove the pan from the heat.

Let the fried onions and carrots cool. Then put them in a bowl with minced fish.

Break one chicken egg into a bowl with minced fish and vegetables. Mix all the ingredients in a bowl, carefully kneading the minced meat. This will make it more plastic and malleable.

Turn on the oven at 200 degrees Celsius.

Put the remaining three chicken eggs in a small saucepan and pour water. Put on fire and bring to a boil over low heat - the eggs should not burst. Next, boil the eggs for 10-12 minutes until fully cooked - they should be hard-boiled. Then drain the hot water and pour in cold water so that the eggs cool down faster.

As soon as the eggs cool down, peel them from the shell and leave them whole.

Lay a sheet of food foil on the table. Put the minced fish on top of the foil, evenly distributing it and forming a rectangle of small thickness.

Put boiled eggs on one edge.

Taking hold of the edge of the foil, wrap the eggs in minced fish, thus forming a roll with stuffing. Wrap the edges tightly inside.

Put the roll in foil on a baking sheet and put it in the oven to bake for half an hour.

Next, take the roll out of the oven. Condemn him a little and unwrap the foil.

Pour sour cream on the finished fish roll and decorate with fresh herbs!

Bon appetit!