Fishloaf

Ingredients

White fish (fillet) 650 g

3 eggs

1 carrot

1 bunch of dill

2 onions

3 sheets of nori seaweed

1 teaspoon turmeric

3 tablespoons soy sauce

1 teaspoon paprika

3 tablespoons breadcrumbs

Milk

Salt

Pour milk over the breadcrumbs. Let sit for 5 minutes. Peel the onion, finely chop, and fry in olive oil until translucent. Peel the carrots, finely grate them, and fry in olive oil until soft. Finely chop the herbs.

Separate the whites from the yolks. Combine the fish fillet, soy sauce, breadcrumbs, and yolks in a blender. Beat the egg whites with a pinch of salt until stiff peaks form (set aside for now). Divide the mixture into three equal portions.

Add chopped herbs to the first portion and carefully fold in 1/3 of the egg whites, mixing with a spatula (do not overmix!). Place the prepared mixture in a rectangular baking dish. Cover with a sheet of nori. Use a rectangular baking dish with high sides.

Add turmeric and carrots to the second layer. Stir and carefully fold in 1/3 of the egg whites. Layer in a second layer. Place a sheet of nori on top. Add paprika to the third layer. Stir. Fold in the last portion of the egg whites. Place in a baking dish.

Bake for 40 minutes in a preheated oven at 180°C. The finished fishloaf can be served as a hot dish or as a cold appetizer.

Enjoy!