Pike roll
Composition / ingredients
6
servings:
Cooking method
Clean the fish, rinse it, separate the fillet from the spine and from the bones.
The peeled fillet must be crushed in any way convenient for you, for example, pass it through a meat grinder or punch it in a blender.
Put the fish mass into a bowl and add to it an egg, bread soaked in milk, spices and salt to taste, mix everything thoroughly until smooth.
Next, peel the onion and chop it finely, rinse the mushrooms and cut into small pieces. Put the onion and mushrooms in a frying pan with preheated vegetable oil and fry until golden brown.
After that, spread a sheet of foil on the table and put the minced fish on it, in an even layer 1 cm high, put mushrooms and onions on the fish and roll it up neatly. Wrap the roll in foil and transfer to a baking sheet, bake the roll at 190 degrees for half an hour.
Remove from the oven, open the foil and sprinkle the roll with grated cheese, send the baking sheet into the oven for some more time. As soon as the roll is covered with a ruddy cheese crust, it can be removed from the oven and served to the table.
The peeled fillet must be crushed in any way convenient for you, for example, pass it through a meat grinder or punch it in a blender.
Put the fish mass into a bowl and add to it an egg, bread soaked in milk, spices and salt to taste, mix everything thoroughly until smooth.
Next, peel the onion and chop it finely, rinse the mushrooms and cut into small pieces. Put the onion and mushrooms in a frying pan with preheated vegetable oil and fry until golden brown.
After that, spread a sheet of foil on the table and put the minced fish on it, in an even layer 1 cm high, put mushrooms and onions on the fish and roll it up neatly. Wrap the roll in foil and transfer to a baking sheet, bake the roll at 190 degrees for half an hour.
Remove from the oven, open the foil and sprinkle the roll with grated cheese, send the baking sheet into the oven for some more time. As soon as the roll is covered with a ruddy cheese crust, it can be removed from the oven and served to the table.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Rosemary dry - 131 kcal/100g
- Oregano dry - 306 kcal/100g
- White bread - 266 kcal/100g
- Herb mixture - 259 kcal/100g
