Fried Roltok

Fried Roltok
Books:	"Dishes with Fishes" "The Pastry Chef Book"
Equipment:	Iron Skillet Preparation Table
Tools:	Kitchen Knife Mixer Rolling Pin
Ingredients:	15 Pats of Butter 1 Scoop of Flour 16 Scoops of Lard 1 Pinch of Salt 1 Trout 1 Water Pouch
Servings:	5 Fried Roltok

Recipe

1. Equip "The Pastry Chef Book"
2. Prepare Rolled Pastry Dough.
   1. Combine Scoop of Flour, Pinch of Salt, 15 Scoops of Lard, Water Pouch, into Flour-Lard Mixture.
   2. Blend Flour-Lard Mixture into Pastry Dough using Preparation Table with a Mixer.
   3. Roll Pastry Dough into Rolled Pastry Dough using Preparation Table with a Rolling Pin.
3. Equip "Dishes with Fishes"
4. Cut Trout into Cleaned Trout using Preparation Table with a Kitchen Knife.
5. Cut Cleaned Trout into 2 Filleted Trouts using Preparation Table with a Kitchen Knife.
6. Combine 15 Pats of Butter, 2 Filleted Trouts, Rolled Pastry Dough, into Wrapping Fish and Dough.
7. Wrap Wrapping Fish and Dough into Raw Roltok using Preparation Table.
8. Panfry Scoop of Lard into Hot Cooking Oil using Iron Skillet.
9. Combine Raw Roltok, Hot Cooking Oil into Frying Roltok.
10. Panfry Frying Roltok into 5 Fried Roltok using Iron Skillet.