Rolls from the sea language - a fairly original and delicious appetizer. They are prepared very easily, but the guests will certainly be pleasantly surprised and will certainly ask you for a recipe for this delicious dish.
Rolls of sea language with cucumber
Ingredients:
- fillet of tongue - 4 pcs .;
- fresh cucumber - 2 pcs .;
- zucchini - 1 piece;
- sauce pesto - 2 tbsp. spoons;
- olive oil - 1 tbsp. a spoon;
- lemon juice - to taste;
- salt and pepper - to taste.
Preparation
Now tell you how to prepare original rolls from the sea language. The oven is switched on and heated in advance to about 190 degrees. Then put the fillet of the sea tongue on the baking tray with the outer side up. Zucchini thinly sliced along. Then spread each piece with pesto sauce and put a piece of zucchini. Now turn off the fish roll and put it on a high-temperature dish. Solim, pepper to taste and sprinkle with olive oil with the addition of lemon juice. Put the form in the oven and bake for 20 minutes. This time we take a fresh cucumber, wash it with my own, wipe it with a towel and cut it along into thin slices. Before serving on the table rolls of sea language wrapped in cucumber and served with fresh vegetables.
Rolls with bacon from the sea language
Ingredients:
- fillet of the sea language - 1 pc .;
- bacon - 3 strips;
- cheese - 70 g;
- garlic - 1 clove;
- greens - at will;
- butter - 30 g.
Preparation
The fillet of the sea tongue is cut along into three parts, salt, pepper, pour with lemon juice, and put in the cold marinate for 30 minutes. After that, we take fish strips, put on them strips of bacon stuffing from grated cheese, greens squeezed through a garlic press, and wrap everything in a roll, which is then fixed with toothpicks. From above we lay the pieces of oil, sprinkle with vegetable oil, and put in the oven, heated to about 220 degrees. Bake approximately 15 minutes.
Seafood rolls with vegetables
Ingredients:
- carrots - 2 pieces;
- leeks - 1 piece;
- butter - 150 g;
- white dry wine - 250 ml;
- fillet of sea language - 4 pcs .;
- head and bones of the sea tongue - 200 g;
- water - 1 l;
- spinach - 100 g;
- flour - 1 tbsp. a spoon;
- sour cream - 200 ml;
- egg yolks - 2 pieces;
- celery - 1 stem;
- prunes without pips - 3 pcs .;
- salt, pepper - to taste.
Preparation
So, first the fillet of the sea tongue is boiled in salted water. Then carefully remove the fish, and the resulting broth is left on the stove. Carrots, a stalk of a celery and leeks mine, we wipe with a towel and we cut thin slices.
Next, put the vegetables in a roasting dish, add a little creamy butter and cook for 5 minutes in the oven at a temperature of 100 degrees. During cooking, mix all vegetables at least twice. After that, we lay out the heads and bones of the sea tongue there and again put it in the oven for 2 minutes. In conclusion, pour the wine, a little water, put salt, pepper. Cover everything with a lid and
This time, wash until the spinach, remove the stems. The fish fillet is dried and seasoned with spices, and then we put a few spinach leaves on top of it. Fold them with rolls and place in a greased baking dish. In a saucepan, melt a little oil, heat, pour in flour and mix well, gradually pour in fish broth. Sour cream with egg yolks, pour into broth and beat the mixture a little. Add prunes, cover with a lid and leave to languish. Baked rolls and vegetables put on hot plates, pour sauce and decorate the dish with prunes, spinach leaves and onions.