Pike Perch Roll with Egg White Omelette, Baked

Breakfasts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pike Perch Roll with Egg White Omelette, Baked

Ingredients

Pike Perch Fillet - 4.2 oz
White bread - 0.7 oz
Milk - 1 fl oz
Butter - 0.4 oz
Sour Cream - 0.7 oz
Wheat Flour - 0.1 oz
Egg white - ½ piece

Step by Step guide

Step 1

Pass the pike perch flesh through a meat grinder, mix with the bread soaked in 25 ml of milk, and pass through the grinder two more times; then add 5 g of melted butter and beat the mixture well. Mix the egg white with 10 ml of milk, pour it into a greased pan, and bake in the oven or steam, then cool.

Step 2

Spread the fish filling in a 1.5 cm layer on a damp cheesecloth, place the omelette on top, roll it up, and steam until cooked through.

Step 3

Remove the finished roll from the cheesecloth, place it on a greased pan, pour over the sour cream mixed with flour, drizzle with the remaining butter, and bake. Cut the roll into 2-3 pieces and serve.