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Pike perch and trout roll with vegetable julienne


Fresh-frozen trout fillet - 55 g

White bread - 15 g

Milk - 50 ml

Cream 30% - 20 g

Fresh basil - 5 g

Fresh parsley - 5 g

Salt - 3 g

Pepper ground - 1 g

Pike-perch fillet with the skin - 80 g

Aromatic oil - 10 g


Leek - 20 g

Carrot - 40 g

Zucchini - 40 g

Garlic - 5 g

White wine - 10 ml

Cream 30% - 30 g

Salt, pepper - 2 g

Aromatic Oil - 20 g

Puff pastry - 15 g

How to cook

Soak bread in milk for an hour. Cut the trout fillet into small pieces for the filling, add pressed bread and pass it through a meat grinder, add finely chopped greens, salt, pepper, pour the cream and mix. Season the pike-perch fillet with salt and pepper, sprinkle with fragrant oil, lay out the stuffing on the fillet and wrap in a ring. To fix the form wrap with a strip of puff pastry. Bake at 170 degrees for 10-12 minutes.

For garnish cut vegetables into strips, fry gently for a minute in butter and add white wine, simmer for a minute, then add salt and pepper. Pour 30% cream, stew for a minute.

The finished dish can be served with “Dutch” or “Aioli” sauces.

For fragrant oil, take 100 grams of olive oil, a sprig of thyme, rosemary, two cloves of garlic, bay leaf, peas. Combine all the ingredients in a metal ladle and heat to 90 degrees. Cool down and pour all the ingredients in a bowl with a lid.