Sunday, December 13, 2009

Roll of crucian

Roll of crucian 

Required: 
carp - 400g 
egg - 40g 
onions - 120g 
bread - 80g 
butter - 50g 
zest - 1 lemon 
biscuits - 20g 
Mashed potatoes - 600g 
green peas - 400g 
pepper, fresh herbs - to taste. 


Preparation: 
Carp cut into fillets, pass it through a meat grinder, resulting in the stuffing, add the crumbs of white bread, egg yolk, chopped onions, salt, grated rind of lemon, ground pepper. All mix thoroughly, then add the whipped egg white. The resulting mass to form a loaf, place on oiled baking sheet, sprinkle with breadcrumbs, sprinkle with butter and bake. Garnish - mashed potatoes, green peas.

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