Baby fish roll with egg and tomato

100 g fish fillets

1 raw egg whites

? tomato

? boiled eggs

1-2 tbsp. grated cheese on a coarse grater)

vegetable oil

greens

salt

Remove the skin from tomatoes, finely chop the pulp, chopped boiled egg, combine cheese, egg and tomato.

In a blender grind the fish fillets in the stable foam protein shake, combine the chopped parsley, protein and fish, salt and mix gently.

A little grease foil on it to put a fishing weight, flatten with a spoon in the middle along the entire fish mass to invest stuffing, molded roll, wrap the edges of the foil "candy".

To prepare fish roll with egg and tomato at a temperature of 180 degrees for half an hour in preheated oven, placing the roll up the seam and filling 70 ml of water.