Fish roll in the oven made from minced meat. Recipe with photo

Publication in the group: Fish and seafood dishes

Hearty rolls began to be made back in Ancient Rome, and later residents of Europe and the Middle East also became acquainted with the recipes. Popular among them are options for fish in the oven, where in addition to carcass fillets, various fillings are used or the meat is wrapped in dough. The dish can be included in the main menu or served as an appetizer.

Classic oven-baked recipe for minced fish and gelatin

A fish roll in the oven prepared in this way will be covered with a jelly layer, which will prevent the dish from drying out prematurely, and will also give it a special juiciness. This appetizer is better known as Terin and is more like a casserole.

It is better to use a mold for cooking, but many cooks wrap the minced meat in foil.

Composition of ingredients

Product set:

minced fish – 1 kg;
onion – 1 head;
gelatin – 3 tbsp. l.;
carrots – 1 pc.;
butter – 1 tbsp. l.;
ground black pepper – 1 tsp;
garlic – 2 cloves;
chicken eggs – 2 pcs.;
salt - to taste.

Calorie content of the dish:

Calorie content	Squirrels	Fats	Carbohydrates
95.3 kcal	16.1 g	2.9 g	1.1 g

What can be added and changed in the composition

In this recipe, chicken eggs will be used as a filling, but they can be replaced, for example, with fried mushrooms and vegetables. If you wish, you can sprinkle the minced meat with spices for flavor.

Step-by-step cooking process

Step-by-step preparation:

Place chicken eggs in a saucepan, add cold water and boil hard-boiled for 10 minutes, then cool and peel.
Peel the carrots, garlic and onions, rinse well under the tap, chop a little and grind in a blender. You can simply chop them very finely.
Place the prepared minced fish in a deep cup, add all the vegetables, gelatin, salt and black pepper there.
Stir the mixture for at least 4-5 minutes until all ingredients are evenly distributed.
Now you need to prepare a rectangular baking dish by greasing the inside with butter. If you just use foil, then you need to cut a piece of the required size, fold it in half and bend the edges up.
Distribute half of the minced meat over the bottom of the mold, place half of the boiled eggs in the middle in 1 row.
Evenly distribute the rest of the fish mixture and smooth it with a spatula dipped in cold water.
Cover the top of the roll tightly with a piece of foil, place in an oven preheated to 200°C, and bake for 1.5 hours.
After removing the mold from the oven, do not immediately open the product, let it cool at room temperature, and then keep it in the refrigerator for another 5 hours.

Decoration and serving rules

Place the completely cooled roll on a beautiful dish and cut into portions. Fresh vegetables placed on the sides can serve as decoration.

Mackerel fillet roll with vegetable filling

It is better to prepare such an appetizer in advance for the holiday table, so that it has time to brew and does not fall apart into small pieces after cutting.

Composition of ingredients

Compound:

mackerel carcasses – 2 pcs.;
onions – 2 heads;
carrots – 2 pcs.;
gelatin – 2 tbsp. l.;
dill – 1 bunch;
vegetable oil – 2 tbsp. l.;
salt, spices - to taste.

Calorie content

Calorie content	Squirrels	Fats	Carbohydrates
173.5 kcal	16.4 g	11.2 g	1.9 g

What can be added and changed in the composition

You will get a less calorie roll if you avoid frying vegetables, which requires vegetable oil.

Step-by-step cooking process

Detailed Guide:

Thaw the mackerel, remove the heads, leave the belly intact, and use the tip of a knife to make a deep cut along the entire length of the back.
Use your fingers to carefully separate the fish, remove all bones and entrails completely, and unfold the carcass.
Rinse the mackerel well in cold water and immediately remove all moisture from the surface by blotting with kitchen napkins.
Peel and chop the vegetables: chop the onion into small cubes and grate the carrots. Fry them in a frying pan heated with vegetable oil until soft, and then cool completely.
Lay out cling film on the table, on which distribute the fish carcasses in 1 row to form a rectangle.
Salt and pepper the mackerel on top, sprinkle with dry gelatin, and distribute the vegetables evenly over the entire area, leaving about 4 cm on the far, long side.
Sprinkle everything with chopped dill and assemble into a roll, lifting 1 edge of the cling film.
Carefully transfer the resulting product to a piece of foil, folded in half, and roll it tightly along the edges, on top.
Place in this form on a baking sheet and bake for 1 hour 20 minutes. at 180°C, cool first at room temperature, and then under pressure in the refrigerator.

Decoration and serving rules

You need to remove the foil from the finished product, cut it into pieces of the same size, which are beautifully placed on a festive dish. You can decorate with lemon slices.

Preparing ingredients for filling

The vegetable filling is prepared first. First you need to peel the onion, then rinse it, and chop it as finely as possible. Wash bell peppers, preferably red and yellow, remove stems, cut in half, remove all seeds and chop into strips. Wash the peeled carrots very thoroughly and grate them on a medium grater. The next step in preparing the filling for fish rolls is frying the vegetables in a frying pan.

It is good to heat a frying pan with oil on fire and place the onions in it first. It should become a little soft and transparent. Then add the grated carrots and, stirring, fry everything together for fifteen minutes. Next come the spices, salt the fried vegetables, sprinkle with paprika, ground pepper, and add bay leaves to them. Mix everything. After 5 minutes, add the bell pepper cut into strips. Stirring constantly, fry all ingredients for six to seven minutes. Remove from the heat, remove the bay leaves and leave the fried vegetables for the filled fish rolls to cool.

Fish roll in mashed potatoes

Fish roll in the oven, baked in a shell of mashed potatoes, is perfect as a hot dish for a family dinner.

A side dish left over from the previous day is suitable for cooking only if it was stored at a low temperature.

Composition of ingredients

Ingredients:

pollock – 600 g;
potatoes – 700 g;
milk – 70 ml;
butter – 20 g;
chicken eggs – 2 pcs.;
vegetable oil – 1 tbsp. l.;
hard cheese – 100 g;
spices and salt - to taste.

Calorie content

Calorie content	Squirrels	Fats	Carbohydrates
105.4 kcal	9.4 g	4.3 g	7.3 g

What can be added and changed in the composition

Instead of pollock, you can take another fish, but it is better to choose species from which it is easy to remove all the bones. Store-bought or homemade minced meat is also suitable. The dish will look more colorful on the table if you add vegetables to the filling.

Step-by-step cooking process

Cooking step by step:

Peel the potatoes, cut them a little (do not make them into too small cubes) and boil in salted water until fully cooked.
Completely drain the water from the pan, add hot, boiled milk with butter and mash with a masher.
Set the mashed potatoes aside and cool completely.
At this time, clean the pollock from the entrails, head, tail, leaving only the fillet, which is cut into small cubes.
Fry the resulting minced meat a little in vegetable oil, preheating the frying pan, just until a weak crust is obtained and also cool.
Mash the mashed potatoes again, but with 1 chicken egg beaten into it, and then spread on cling film to get a rectangle about 1 cm thick.
First sprinkle half of the grated cheese on top and place the fried pollock on it.
Lifting 1 edge of the film, roll the prepared products into a roll and place it on a greased baking sheet.
Apply the yolk, separated from the remaining egg, onto the top of the product with a brush, sprinkle with cheese and place in the oven (200°C) for 25 minutes.

Decoration and serving rules

The dish is best served hot, cut into portions and placed on plates. More often, guests are offered additional sauce (for example, sour cream).

With rice

Fish and rice roll in the oven with egg and vegetable filling is suitable for everyday and holiday menus. This recipe will save the housewife from preparing a side dish and main course separately, and from familiar ingredients to prepare a bright dish.

Fish roll in the oven with rice, recipe.

Preparation next.

Composition of ingredients

Product set:

fish (loin) – 500 g;
rice – 1\2 tbsp.;
loaf - 2 slices;
sour cream – 1 tbsp. l.;
ketchup – 1 tbsp. l.;
soy sauce – 1 tbsp. l.;
chicken eggs – 3 pcs.;
bell pepper – 1 pc.;
breadcrumbs – 1\2 tbsp.;
parsley – 1/3 bunch;
salt, seasonings to taste.

Calorie content

Calorie content	Squirrels	Fats	Carbohydrates
132.5 kcal	10.4 g	3.0 g	15.9 g

Step-by-step cooking process

Step-by-step preparation:

Sort the rice, rinse, add 1 tbsp. water, add salt, boil until fully cooked, and then cool.
Check the fish fillet for any remaining bones, rinse, dry with kitchen napkins and pass through a meat grinder along with the loaf slices.
Pour soy sauce, boiled rice, 1 egg into the resulting minced meat and mix well.
Boil the remaining eggs hard, peel and chop into cubes along with the parsley. Add bell peppers here, previously seeded and cut into thin strips.
Add sour cream to the egg and vegetable filling and mix well.
Spread a rectangular sheet of foil on the table, on which first spread the minced fish 1 cm thick.
Apply the filling evenly on top and roll everything into a roll, sprinkle with breadcrumbs.
There is no need to fasten the foil, but simply carefully transfer the product along with it onto a baking sheet.
Bake the roll at 180°C in a preheated oven for 50 minutes.

Decoration and serving rules

The dish must be served hot, after greasing it with ketchup. Next to the plates you can place gravy boats with sour cream mixed with chopped herbs.

Fish rolls with vegetables

Ingredients for rolls:

pollock fillet – 4 pieces;
carrots – 2 pieces;
onions – 2 pieces;
paprika – 1/2 teaspoon;
bell pepper – 2 pieces;
ground pepper – 2–3 pinches;
salt – 1/4 teaspoon;
bay leaves - 2 pieces.

Ingredients for marinade:

soy sauce – 3 tablespoons;
garlic – 2 cloves;
French mustard – 2 dessert spoons;
lemon juice – 2 tablespoons;

Ingredients for breading:

flour – 200 grams;
eggs – 4 pieces;
salt – 1/3 teaspoon;
ground pepper – 2 pinches;
refined oil - 100 milliliters.

With puff pastry and cheese

Fish roll in the oven, baked with puff pastry, is suitable for a hot main course, and will also decorate a holiday table as an appetizer. In this recipe, you can experiment with the filling, but the main thing is that it should not be raw.

Composition of ingredients

Product set:

puff pastry without yeast – 200 g;
sour cream – 2 tbsp. l.;
soy sauce – 1 tbsp. l.;
pink salmon – 250 g;
dill – 1/4 bunch;
hard cheese – 100 g;
yolk – 1 pc.;
salt and spices - to taste.

Calorie content

Calorie content	Squirrels	Fats	Carbohydrates
294.35 kcal	15.9 g	18.8 g	14.8 g

What can be added and changed in the composition

Additionally, you can use fried mushrooms, boiled eggs in the filling, and some replace pink salmon with other types of fish or canned food.

Step-by-step cooking process

Cooking Guide:

Remove remaining bones and skin from pink salmon fillets and boil for 15 minutes. whole piece without salt.
After the allotted time, remove the fish, cool and mash in a cup with a fork so that small pieces remain in the mass.
Add sour cream, soy sauce and chopped dill to the filling, carefully combine all the products and taste for salt.
Place a layer of puff pastry on a table sprinkled with flour and roll it out into a thin layer about 5 mm thick.
Place the base on a baking sheet, make punctures all over the surface with a fork and place in the oven (200°C) for 10 minutes.
After removing the base from the oven, immediately sprinkle the entire dough with grated cheese, distribute the fish filling evenly and carefully roll the roll using gloves.
Remove any crumbs that have appeared from the baking sheet, brush the product with yolk and put it back in the oven, without changing the temperature, for the same period of time.

Decoration and serving rules

If the roll is intended for a hot dish, then it should be immediately divided into portions and served without a side dish with your favorite sauce.

For a snack, after cooling slightly, wrap it in cling film and let it lie in a cool place for another 1 hour, and then cut it into circles.

Preparing the fish

Now you need to prepare the pollock fillet. Each half of the fish must be cut into strips, the width of which should be four centimeters. It is advisable to do this at an acute angle. Then, one by one, place each piece on a cutting board, cover the top with film and beat with a meat mallet, but only with the blunt side. The preliminary preparation of all components of the dish according to the recipe for fish rolls with filling is completed. Now we need to proceed to the next stage.

With mushrooms

It is worth trying to prepare fish roll with mushroom filling, which fills the dish with a special aroma.

Composition of ingredients

Compound:

fish fillet – 500 g;
white bread - 1 piece;
milk – 200 ml;
wild mushrooms – 150 g;
onion – 1 head;
chicken egg – 1 pc.;
lemon – 1 pc.;
vegetable oil – 30 ml;
breadcrumbs - 2 tbsp. l.;
fresh herbs – 1/3 bunch;
black pepper, salt - to taste.

Calorie content

Calorie content	Squirrels	Fats	Carbohydrates
116.3 kcal	9.5 g	4.1 g	10.1 g

What can be added and changed in the composition

You can simplify the cooking process if you use champignons instead of wild mushrooms, which do not require pre-boiling. When there is no milk on hand or you are allergic to it, housewives add plain water to the composition.

Step-by-step cooking process

Preparation step by step:

It’s better to take yesterday’s bread, break it into pieces into a bowl, pour milk over it and set aside for 15 minutes.
At this time, check the fillet to make sure there are no bones left, rinse it, collect excess moisture with napkins and cut it a little.
Pass the fish, along with the swollen bread and milk, through a meat grinder 2 times or punch it with a blender into a fluffy mass.
Salt and pepper the resulting minced meat and, if desired, add spices, thoroughly mixing the composition.
Boil the washed, sorted mushrooms in separate saucepans for 15 minutes. and a hard-boiled egg. Then drain the mushrooms in a colander, cool slightly and chop finely.
Remove the skins from the onion, rinse, finely chop and sauté in vegetable oil for about 5 minutes. until transparent.
Add mushrooms to the pan and fry everything together over low heat for another 10 minutes.
Add chopped egg, salt, pepper to the already cooled filling and mix.
Stretch cling film on a work surface, on which spread the minced fish in the form of a rectangle 1.5 cm thick. Distribute the mushroom mixture in the middle.
Lift one edge of the film and assemble the roll, which you carefully place on a greased baking sheet, seam side down. Level the product, sprinkle with breading and bake for 25 minutes. in the oven at 180°C.

Decoration and serving rules

Carefully transfer the finished dish to a large plate, garnish with fresh herbs and lemon slices. You can serve with boiled rice or potatoes, topped with tomato or sour cream sauce.

From canned fish in pita bread

Fish roll in the oven made from lavash - a delicate appetizer inside, and on top with an appetizing crust.

It can be prepared for small gatherings or a quick snack at the end of the working day.

Composition of ingredients

Ingredients:

Armenian lavash – 1 layer;
canned fish – 1 can;
chicken eggs – 5 pcs.;
crab sticks – 200 g;
dill – 1 bunch;
mayonnaise – 100 ml.

Calorie content

Calorie content	Squirrels	Fats	Carbohydrates
156.1 kcal	9.9 g	7.2 g	12.1 g

What can be added and changed in the composition

It will be possible to reduce the calorie content of the dish a little if you replace the mayonnaise with sour cream. Additionally, you can add cheese to the filling.

Step-by-step cooking process

Step-by-step preparation:

Remove crab sticks from packaging and chop on the fine side of a grater.
Place 4 eggs in a saucepan with cold water, boil hard, then cool, peel and finely chop.
Open the can of canned fish without draining the oil, place it in a blender bowl and grind into a homogeneous mass.
Combine all prepared products in 1 cup, add mayonnaise, chopped dill and mix well.
Spread a sheet of lavash on the table, spread all the filling on it in an even layer and roll the layer into a roll, trying not to leave any voids with air.
Brush the top of the product with beaten egg, place it seam side down on a baking sheet and bake at 180°C for 20 minutes. until a golden brown crust forms.

Decoration and serving rules

It is better to cut this dish cold so as not to crumble the top crust.

How to cook red fish roll?

You can prepare a simple appetizer from lightly salted salmon or trout, which will help out, for example, if guests unexpectedly arrive or when you simply don’t have the strength to cook something more intricate. These snacks are easy to prepare and even a novice cook can handle them.

Ingredients:

250 g lightly salted trout;
1 can of cottage cheese with herbs;
a bunch of dill or parsley;
green onions;
lettuce leaves.

Cooking method:

Cut the fish into thin slices. To do this, use a sharp knife.
Spread cling film on the table and place fish slices on it, overlapping each other, forming two rows.
Then cover the trout with a layer of cheese and top with chopped herbs.
Helping yourself with film, roll it into a tight sausage and leave it in the refrigerator for at least an hour.
After the time has passed, use a sharp knife to cut it into portioned pieces, which are best placed on lettuce leaves.
Garnish with green onions and herbs.

Useful tips

Some useful tips to help avoid mistakes:

Suitable for cooking are river and sea fish with a small amount of bones. You should also choose types that are not too fatty so that the roll retains its shape during baking.
It is better to buy fresh fish, but if you buy a frozen product, you need to defrost it only at room temperature. Using hot water or a microwave will lead to the loss of nutrients, as well as the structure of the meat.
If fish will be the basis of the roll, then you need to take only fresh or frozen types; lightly salted, smoked products are suitable for the filling.
If the minced fish is too liquid, you can put it in a colander lined with a second layer of gauze and keep it in the refrigerator for about 2 hours. For thickening, many also use breadcrumbs, cereals (semolina, rolled oats) and potato starch.

A small amount of lemon juice and soy sauce will help to tone down the too strong taste and smell of fish in an oven-baked roll. But you need to be careful with spices so as not to completely interrupt the desired qualities of the dish.