Fish roll - fast and tasty snack

When it's summer, it's time to think about food, which you can take to the nature and the beach. One option for such a meal can be a fish roll. Put it in a bag, and cut it, and eat without a fork and a plate. We offer you several variants of fish rolls, which differ both in their ingredients and in the cooking time. And you already choose which recipe you prefer.

If you have free time and want something special, then prepare the next roll.

Fish roll with vegetables
Ingredients for rolls (for two servings):
• 400 grams of pike perch (fillets);
• one sweet pepper;
• one hundred gram of zucchini;
• One yolk;
• Saffron (pinch);
• one and a half tablespoons of breadcrumbs;
• ground pepper;
• a pinch of salt;
• food film.

For the sauce you will need:
• 150 ml of cream with a fat content of 33%;
• salt (to taste);
• a fourth of a teaspoon of saffron.

Fish roll, recipe:
1. Cut into small cubes of zucchini, pepper and fillet of pikeperch. Then add yolk, a little salt, breadcrumbs, pepper ground, saffron and mix everything thoroughly.
2. On the table we lay the polyethylene film. At one edge of the film, we spread the resulting fish mass, form a roll, and wrap the roll with food film.
3. We put the roll in ceramic ware. Then pour so much water to cover the roll, and cover with a lid. Bring the water to a boil and cook over a small fire for about fifteen to twenty minutes.
4. You can also cook the roll in the oven. The temperature should be 180 degrees, and bake a fish roll should be about half an hour.
5. When the roll is ready, you need to remove the film and cut the roll into pieces.
6. Prepare the sauce. To do this, mix saffron with cream, then add salt and wait until it boils. Ready to serve sauce to a cooled fish roll.

If you also like an omelette besides fish, then you probably will appreciate the following recipe.

Fish roll with omelette
For this roll you will need:
• 150 grams of hake (fillets);
• 50 grams of rolls;
• 50 grams of milk;
• ten grams of butter;
• one teaspoon of tea flour;
• one egg.

Cooking process:
1. First you need to pass the fillet of hake through a meat grinder.
2. Soak in a milk roll and mix with fish (preferably then again scroll through the meat grinder).
3. Heat butter and add it to the minced meat.
4. Whisk the egg with the remaining milk, a little salt and pour into a skillet - fry the omelet.
5. On a piece of gauze (soaked in water) we lay fish minced meat. From above you need to crumble the omelet. Next, you should carefully wrap the roll and bring it to steam (preferably in a steamer, but also in a saucepan).
6. We already release the roulette from the gauze and put it on a heated frying pan (pre-greased with vegetable oil). Fry rolls from all sides.
If you have time to spare, and so you need to take something tasty on the road or cook dinner for household members, then use the following recipe. Such a recipe and is prepared quickly, and the taste of this does not suffer at all.

Fish roll in pita bread
Ingredients for roll:
• one can of canned salmon;
• one sheet of Armenian lavash;
• three hundred grams of gouda cheese (or edam);
• one bunch of dill greens;
• 150 grams of mayonnaise (preferably thick).

Method of preparing the roll:
1. Use a fork to mash the canned food.
2. Grate cheese on the grater (large).
3. Finely chop the greens.
4. Mix all the ingredients.
5. On the table lay a sheet of pita bread.
6. We spread the lavash with the resulting mass and gently roll into the roll.
7. We wrap the roll in a food film and put it in the refrigerator for about an hour.
8. When the roulette stiffens a little, you can get it and cut into small portions.
9. Serve with salad or vegetables.

We hope that our recipes this summer are sure to come in handy.