Pike perch roll with protein omelette, baked
4 servings
30 minutes
Pike perch roll with protein omelet is a refined dish of Russian cuisine that combines tender fish fillet with airy omelet and rich creamy-sour cream sauce. Pike perch, known for its mild flavor and delicate texture, is transformed into a delicate filling that is carefully wrapped with the protein omelet, creating a harmonious blend of flavors. Baking gives the dish an appetizing golden crust and rich aroma. This roll can be served as a main course on festive occasions or used as an exquisite appetizer. It pairs wonderfully with vegetable side dishes and light sauces, and its soft and juicy taste captivates even the most discerning gourmets.
1
Pass the pike perch fillet through a meat grinder, mix with bread soaked in 25 g of milk, and pass through the grinder two more times; then add 5 g of melted butter and beat the minced meat well. Mix the egg white with 10 g of milk, pour it into a greased pan, and bake in the oven or steam, then cool.
- Pike-perch (zander) fillet: 120 g
- White bread: 20 g
- Milk: 35 ml
- Butter: 10 g
- Egg white: 0.5 piece
- Milk: 35 ml
- Butter: 10 g
2
Spread fish mince in a 1.5 cm layer on a damp cheesecloth, place an omelet on top, roll it up, and steam until cooked.
- Pike-perch (zander) fillet: 120 g
- Egg white: 0.5 piece
3
Remove the finished roll from the cheesecloth, place it on a greased pan, pour with sour cream mixed with flour, drizzle with remaining oil, and bake. Cut the roll into 2-3 pieces and serve.
- Sour cream: 20 g
- Wheat flour: 3 g
- Butter: 10 g
