Pollock rolls with vegetable filling
4 servings
90 minutes
Pollock rolls with vegetable filling are a true embodiment of Russian cuisine, combining tender fish fillet and vibrant vegetable stuffing. This recipe originates from the traditions of home cooking, where highlighting the taste of each ingredient is essential. The light acidity of lemon, the spiciness of mustard and garlic, and the tenderness of pollock all harmoniously intertwine to create a balanced and rich dish. Fried to a golden crust, the rolls acquire a crispy shell that contrasts with the juicy filling. They are perfect for both festive tables and cozy family dinners. Serving them with a side dish or fresh salad emphasizes their versatility and expressiveness, providing true pleasure for home cooking enthusiasts.
1
First prepare the filling: finely chop the onion, grate the carrot on a coarse grater, and cut the pepper into strips.
- Onion: 1 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
2
Heat a pan with vegetable oil, sauté the onion until translucent, add the carrot and fry it with the onion for 10-15 minutes while stirring, season with salt and pepper, add chopped pepper and fry for another 3-4 minutes covered.
- Onion: 1 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Salt: to taste
- Seasonings: to taste
3
Prepare the marinade mixture: mix mustard, soy sauce, lemon juice, and minced garlic. Separately prepare a plate with flour for breading the rolls.
- Grainy mustard: 1 tablespoon
- Soy sauce: 2 tablespoons
- Lemon juice: 1 tablespoon
- Garlic: 1 clove
4
Cut the fish fillet into strips about 4 cm wide at a sharp angle. Pound each piece through plastic wrap with the blunt side of a mallet and marinate for 20-30 minutes.
- Pollock fillet: 500 g
5
Then lay out each piece of fish (if the fillet pieces are not very wide, they can be joined in pairs and pressed well by hand at the joint), place the filling on the edge of the fish and carefully roll it up.
- Pollock fillet: 500 g
- Onion: 1 piece
- Carrot: 1 piece
- Sweet pepper: 1 piece
6
Place the rolls on a plate seam side down and lightly brush them with the remaining marinade. Then, coat each roll well in flour and let it sit for 5 minutes to allow the flour to absorb.
- Wheat flour: 100 g
7
In a separate bowl, whisk the eggs with salt and ground pepper. Heat a pan with vegetable oil, take one roll, dip it well in the egg mixture on all sides, place it seam side down in the pan and fry for 15-20 minutes until golden brown (turn the rolls during frying for even cooking).
- Chicken egg: 2 pieces
- Vegetable oil: 50 ml
- Salt: to taste
- Seasonings: to taste
8
Place the ready rolls in a saucepan, cover with a lid, and let them rest for 2-3 minutes. They can be served with your favorite salad or side dish.