How to cook fish without oil?

Use a steamer or cook in a skillet with a splash of water, covered, over low heat until done (about 10–15 minutes).

Can I use egg whites only?

Yes, using only egg whites makes the crepes lighter and lower in fat – add a little water for flexibility.

How to make the envelopes crispier?

Fry the finished envelopes on a dry skillet until golden on both sides. A little olive oil can be added for extra browning.

What side dish goes well with it?

Serve with a light green salad, asparagus, or steamed vegetables. Also great with boiled potatoes.

Fish in egg envelope

Name: Fish in egg envelope
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Trout — 500 g; Chicken egg — 220 g; Semi-hard cheese — 100 g; Salt — 3 g; Spice — 3 g

50min

826g

Nutrition per 100g

205

Imagine tender trout fillet, steamed until flaky, wrapped in a delicate egg crepe, and covered in melted cheese. This dish surprises with its simplicity and elegance. The egg wrapper gives the fish a crispy crust, while the cheese adds richness and creaminess. Quick to make, oil-free, and tastes restaurant-quality!

WHAT YOU WILL NEED

From ingredients

5 products

Fish

Trout500 g

Eggs

Chicken egg220 g

Cheese

Semi-hard cheese100 g

Spices

Salt3 g

Spice3 g

SIMPLE PROCESS

Step by step recipe

The key is cooking the fish properly – steam it or cook it in its own juice under a lid without oil. The egg crepes should be thin and flexible to fold easily. Use skinless, boneless fillets so the envelopes are easy to cut. Fry on a dry non-stick pan for a golden finish. Follow our steps for a perfect result.

Step 1

Prepare the fish

Clean 500 g (about 1.1 lb) trout, remove skin and bones, cut into small fillet pieces (about 3–4 cm). Season with salt and pepper.

Step 2

Cook the fish without oil

Place the fish in a skillet or steamer, add 2–3 tablespoons of water, cover, and cook over low heat until done (10–15 minutes), until the fish turns white and flakes easily.

Step 3

Beat the eggs for crepes

In a bowl, beat 4 eggs (220 g / about ¾ cup) with salt (3 g / ½ tsp) and spices (3 g / ½ tsp) until smooth. Heat a non-stick skillet and cook thin egg crepes, spreading the batter thinly. Fry until lightly golden on both sides (1–2 minutes per side).

Step 4

Grate the cheese

Grate 100 g (about 1 cup) of hard cheese finely.

Step 5

Assemble the envelopes

Place a portion of cooked fish and a sprinkle of cheese (about 1–2 tbsp) in the center of each egg crepe. Fold the edges into an envelope: fold one side, then the other, then the top and bottom. Press firmly.

Step 6

Brown the envelopes

Heat a dry non-stick skillet (lightly greased if desired). Place the envelopes seam-side down and fry for 2–3 minutes per side until golden and crisp. Serve hot.

CHEF'S TIP

Choose fresh trout

Fresh trout fillet without skin and bones is best. It should be firm and smell fresh. If frozen, thaw in the fridge.

Don't overcook the egg crepes

Cook the egg crepes over medium heat until just golden – they should remain soft and flexible. You can stack them immediately after cooking.

Seal the envelopes properly

Place the fish and cheese in the center of each crepe, then fold one side over, then the other, then the top and bottom. Press firmly to secure the filling.

Serve with fresh greens and sauce

Pairs well with a light yogurt-herb sauce or a squeeze of lemon. Garnish with fresh herbs before serving.

SUBSTITUTIONS

Add your taste

Replace trout with salmon or cod Use salmon, cod, or any other white fish – cooking time remains the same.
Instead of hard cheese – processed cheese If you don't have hard cheese, use processed cheese (like cream cheese spread) – it melts beautifully and makes the envelope extra creamy.
Add herbs to the eggs Stir chopped dill or parsley into the egg mixture for extra flavor in the crepes.
Vegetarian version Replace fish with sautéed zucchini or mushrooms (cooked without oil) and cheese – a great meat-free alternative.

HOW TO STORE

How to store trout in egg envelopes

Cool the cooked envelopes to room temperature, store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 150°C (300°F) for 5–7 minutes or in a microwave. Freezing is not recommended – the egg crepes become rubbery after thawing.

GOOD TO KNOW