Ox's eye saury roll
By JesusRoob
Why is it called bullseye? In fact, it's not a bull's eye, so don't be afraid! After I finished it, someone said why it looked a bit like a bull's eye?! So, I decided to name it after bullseye.
Recipe Recommendations
- saury appropriate amount
- meat emulsion appropriate amount
- onion appropriate amount
- quail eggs appropriate amount
- olive oil appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- red wine appropriate amount
- brandy appropriate amount
- slightly spicy
- roast
- three-quarters of an hour
- ordinary
Steps for Ox's eye saury roll
1
Remove the head and tail of the saury, remove the bones, and marinate the meat in red wine for about 20 minutes. Add salt to the meat paste, black pepper, yellow mustard, and chopped onion.
2
Place the fish meat in a homemade aluminum foil bowl and place the mixed minced meat in a circle.
3
Top with a raw quail egg.
4
Place it in the oven at 180 degrees C, 15 minutes, and bake until done.
5
Pour on the sauce. The sauce is made of: brandy, yellow mustard, and olive oil. It not only has a slight aroma of brandy, but also alleviates the spicy nature of the mustard.