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- Egg fish roll (steamed)
Egg fish roll (steamed)
Ingredients
Number of serving: 4
Preparation
- Mix all together. Fry the eggs in the olive oil as a very thin omelet.
- Remove from work and spread the fish paste on top as far as possible.
- Gently roll the omelet all the way through.
- Steam for about 10 mins. Pork a fork through to see whether the fish paste is cooked.
- If the fork comes out clean, remove the roll.
- Steam with 3 tablespoons of olive oil and some salt added inside.
- Drizzle the drippings from the beetroot on to the sliced rolls and served together with the beetroot.
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