Royal Fish Roll
4 servings
65 minutes
The royal fish roll is a true gastronomic masterpiece inspired by Italian traditions. At its core is tender fish fillet transformed into exquisite minced meat that gains depth of flavor from aromatic spices: coriander, fennel, paprika, and thyme. Vegetables marinated in lemon juice add freshness, while spinach enriches the dish. Stewing in hot water preserves the roll's juiciness, and the final bake with egg white creates an appetizing crust. This roll is perfect for festive dinners, impressing guests with its refined taste and elegant presentation. The combination of sea notes, spicy aromas, and light citrus freshness makes it an unforgettable treat.
1
Clean the fish, gut it, make two fillets, remove the bones, pass it through a meat grinder, then blend it (small bones will be ground and won't be heard).
- Fish: 2 kg
2
Meanwhile, let's prepare the vegetables. Cut the eggplant and pepper (any vegetables of your choice). Add half a lemon's juice to them and let marinate for 5 minutes.
- Eggplant: to taste
- Bell pepper: 1 piece
- Lemon juice: 30 ml
3
Fry the vegetables in sunflower oil until not fully cooked.
- Eggplant: to taste
- Bell pepper: 1 piece
4
Place the minced meat in a deep bowl. Add fennel seeds, coriander, paprika, dried thyme, orange zest, salt, and pepper to taste, and mix.
- Coriander seeds: 1 teaspoon
- Fennel: 1 teaspoon
- Ground paprika: pinch
- Dried thyme: 1 teaspoon
- Orange zest: 10 g
- Spinach: 20 g
5
Take three or more layers of film (for cooking our roll), spread the minced meat on the film, add vegetables and spinach on top. Form a tight roll.
- Spinach: 20 g
6
Preheat the oven to 120-130 degrees.
7
Pour hot water into a deep container, place our roll in it, and simmer for one hour.
8
After taking out the roll, we will brush it with egg white and sprinkle it with herbs.
9
Place the roll on parchment and bake for 5 minutes in a preheated oven at 180 degrees.
10
Enjoy your meal!
