Difference between revisions of "Ysarullur"
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* ¾ cup [[cream]] or [[milk]] (up to 1-cup) | * ¾ cup [[cream]] or [[milk]] (up to 1-cup) | ||
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# If whole fish is used, remove viscera, head, tail, all bones, and skin. | # If whole fish is used, remove viscera, head, tail, all bones, and skin. | ||
# Cut into fillets. | # Cut into fillets. | ||
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# When well browned, pour [[milk]] or [[cream]] over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done. | # When well browned, pour [[milk]] or [[cream]] over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done. | ||
| − | [[Category:Icelandic Meat | + | [[Category:Icelandic cuisine]] |
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[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
[[Category:Haddock Recipes]] | [[Category:Haddock Recipes]] | ||
Latest revision as of 18:06, 26 June 2012
Description
File:Haddock rolls.jpg
Ysarullur
Haddock rolls
Ingredients
- 2 lb haddock fillets
- salt to taste
- spiced herring or anchovies
- 1 egg
- bread crumbs
- ⅓ cup butter
- ¾ cup cream or milk (up to 1-cup)
Procedures
- If whole fish is used, remove viscera, head, tail, all bones, and skin.
- Cut into fillets.
- Rinse, dry on paper towels, and sprinkle with salt.
- Let stand a short while.
- On each fillet place a piece of spiced herring or a whole anchovy.
- Roll up and tie with string.
- Dip each roll in slightly beaten egg, then in bread crumbs.
- Place rolls in a buttered dish or pan.
- Dot each roll with butter.
- Brown in a hot oven (425°F).
- When well browned, pour milk or cream over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done.
