Pike Perch Roll with Egg White Omelette, Baked
Breakfasts • Russian
Description
Pike Perch Roll with Egg White Omelette, Baked
Ingredients
- Pike Perch Fillet 5 oz
- White bread 0 oz
- Milk 0 fl oz
- Butter 0 oz
- Sour Cream 0 oz
- Wheat Flour 0 oz
- Egg white ½ piece
Step-by-Step Guide
Step 1
Pass the pike perch flesh through a meat grinder, mix with the bread soaked in 25 ml of milk, and pass through the grinder two more times; then add 5 g of melted butter and beat the mixture well. Mix the egg white with 10 ml of milk, pour it into a greased pan, and bake in the oven or steam, then cool.
Step 2
Spread the fish filling in a 1.5 cm layer on a damp cheesecloth, place the omelette on top, roll it up, and steam until cooked through.
Step 3
Remove the finished roll from the cheesecloth, place it on a greased pan, pour over the sour cream mixed with flour, drizzle with the remaining butter, and bake. Cut the roll into 2-3 pieces and serve.
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