Egg fish roll (steamed)

Name: Egg fish roll (steamed)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: en
Ingredients: 60 g of mackerel (mash/blend the fish - no bones); 1 stalk of spring onion (sliced/shredded); 1 teaspoon corn flour; salt to taste; 2 eggs (beat the eggs and add some salt and pepper to taste); 2 tablepsoons olive oil; 6-7 slices of beetroot.

Main Dish

4 servings

15 min

Very Easy

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Ingredients

Number of serving: 4

Fish Filling:

60 g of mackerel (mash/blend the fish - no bones)
1 stalk of spring onion (sliced/shredded)
1 teaspoon corn flour
salt to taste

Other Ingredients:

2 eggs (beat the eggs and add some salt and pepper to taste)
2 tablepsoons olive oil

To serve (optional):

6-7 slices of beetroot.

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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