Stuffings for rolls, stuffed cabbage, tartlets: differences and similarities
Interesting matches in the composition of different dishes
Japanese rolls, Ukrainian cabbage rolls and French tartlets - these creations of culinary art at first glance, it would seem, are completely different. What can be common between dishes that have an individual history of origin and are traditional dishes of such dissimilar peoples? When the outer shell is different in composition (seaweed, vegetables, pastries), the main thing that immediately catches the eye is the presence of the filling. For rolls, curled cabbage leaves and baskets of dough, you need some kind of filler. Stuffing these products may also be somewhat similar. Boiled rice is traditionally used in the first two dishes, but in tartlets it will also be successfully combined with many different products. In addition, fish may be present in all dishes in the internal contents.Although it is not quite usual for cabbage, but why not try the combination of sea taste with cabbage? This article describes several recipes for how to make fillings for rolls, baked baskets and envelopes of cabbage. Perhaps you will find something new for yourself, putting them into practice. Try to cook the proposed dishes, following the described method or slightly changing the composition and adding other ingredients.
Roll Stuffings: First
In this recipe, crab sticks are used instead of fish. If you still can not completely abandon the usual ingredient, then you can take it quite a bit.
Roll fillings: second
It is better to use fish red varieties. As always, the main component of rolls will be rice, pre-boiled in salted water. Pour it with rice vinegar or a special seasoning for sushi and mix. Putting a sheet of nori on the table, we begin to lay the layers of the dish. First, across the entire width of the reservoir we make a strip of rice mixture. Then on top we have long narrow strips of crab sticks, fresh cucumber, red fish and cheese.All layers lightly sprinkled with sesame seeds and pour soy sauce. Grease with mayonnaise if desired. Turning the rolls, place in the refrigerator for half an hour, and then cut and serve on the table. Fresh cucumber, which is often present in the Japanese dish, replace with slices of ripe avocado, and use boiled shrimps instead of fish. Put these products on rice, pepper and season with soy seasonings.
Stuffed for stuffed cabbage with minced fish
The absence of the usual meat taste does not degrade the quality of the dish. It is better to use fillets of any marine varieties of fish, but you can take the river without large bones, for example, perch or catfish. Grind through a meat grinder or cut into small pieces, fry in vegetable oil with onions and other vegetables (carrots, paprika). Then, after running off excess juice in a colander, mix with rice and seasonings. Stuffed cabbage rolls are quickly fried in a pan, and then stewed in tomato sauce.
Stuffing for tartlets with fish
For stuffing baskets like the previous recipe with the addition of mayonnaise, and a new one. Use boiled salmon pulp, cut into pieces.Rice, green onions, paprika and chopped fresh tomatoes are added to the fish mass. Juicy stuffing is ready!