For this recipe you can take any not big, not scrawny, it is advisable not to dry the fish. Prepares quickly and easily, and looks very tasty. As a filling you can take the celery, carrots, zucchini, but thanks to rhubarb fish gets juicy acidity.
|Cooking time 30 minutes||Number of servings 4|
Take the herring, cut into fillets without bones but with skin.
Fish should be a solid layer. You can take perch, mackerel, lake trout, etc.
Sprinkle fillets with ground coriander, ginger, chili flakes, squeeze out the garlic.
Pour soy sauce, I have a TM Kikkoman. RUB the fish well.
Take rhubarb, cut into small wedges.
On the edge of herring fillet put a piece of rhubarb.
Wrap herring in a roll held together by a skewer.
Bake rolls of herring, strung on a skewer or on the grill grate on the coals. Periodically turn the grate in the cooking process to evenly baked rolls until it will turn brown on both sides. Total time about 20 minutes.
Serves rolls of herring from hot (although they are delicious and cold) with vegetables and greens.