Carrot fish rolls

1 serving


Cut the fish into fillet with skin. Wash onions, carrots, fresh mushrooms, peel. Grate the carrots on a coarse grater, finely chop the onions, spray in vegetable oil. Boil the mushrooms, cut into slices, combine with carrots and onions, salt, mix. Cut the fish into equal rectangular plates so that the finished rolls are the same height. Put fish trimmings, carrots with onions and mushrooms on the plates, salt, pepper, wrap with a roll (you can fix with a match). Lubricate the bottom of enameled dishes with vegetable oil, put the rolls vertically. Fill with broth, let in a small amount of liquid with the lid closed. Pour ready-made rolls with white marinade or horseradish marinade. Boil, cool. Put on a dish or plate, decorate with herbs, mushrooms, lemon. You can make rolls with minced meat from fresh, salted or pickled mushrooms alone.