Roll "Fish corps de ballet"

[Roll "Fish corps de ballet".]

I continue to show off so as not to fry the cutlets.

I don't like frying cutlets!
Well, I don't like it!
It is much easier to stuff the minced meat in the oven!
This is where cooking ends!
That's why I'm preparing a roll
Called "Corps de ballet"!
The recipe is simple! An appetizer and a second!
You can easily cook this!
Try it! And now I'm not lying, really!
Such a roll will always go well!

Roll "Fish corps de ballet".

Minced meat:
400 gr fish fillet
some chicken fat or a piece of lard
2 cloves of garlic
1 medium onion
1 medium carrot
1 egg
3 tablespoons of semolina (no slide) soaked in milk
1 teaspoon mustard
1 teaspoon honey
parsley, salt, pepper, seasonings to taste
Filling:
Fried onions, herbs, crab sticks
For lubrication and dusting:
Some ketchup, plums. butter, finely grated hard cheese.

Grate onions, garlic, carrots on a fine grater. Fish fillet, finely chop the fat, add the egg, semolina, season and grind with a blender.
Line the baking dish with baking paper, put half of the minced meat (raise the edges a little), sprinkle with herbs, put fried onions (try to leave the fat in the pan), crab sticks cut lengthwise into two parts. Cover with the second half of the minced meat, brush lightly with ketchup, put thin slices of butter on top and in the oven at 180 degrees. 15 minutes before being ready to take out, sprinkle with grated cheese and return to the oven.
My husband prefers to eat the roll warm, and I like the cold one more.
Foolishly baked in a long form, so the roll turned out to be low.

I really really liked the Fish Cardeballet
Thanks for the recipe.
Made from cod, it turned out very delicate. At dinner, my husband said five times that the roll was very tasty, as if I did not understand the first time
For some reason I myself do not like fish cakes, but I ate this roll with pleasure, though only cooled down.
The warm smell of fish cakes is present.

luchok, to your health!

I also eat such things cold. And so that fish cakes do not have that smell that you do not like, soak the fish in water with the addition of vinegar before cooking.

[Stеrn]

Stеrn
And I also did the Fish Corps de ballet today. Only without crab sticks, my husband does not eat them. But still it turned out very tasty. I made it from the sole, did not add fat and lard, the tongue itself was quite bold. THANK YOU SO MUCH!!!
The roll in my oven has grown a lot, about 3-4 centimeters! I did a double portion, put 5 tbsp per kilogram of tongue. l. semolina, soaked three spoons, and put two dry ones (well, it happened). Yummy indescribable, half has already been eaten