Cod Roll for Cold Sauces

Posted on Oct 30th, 2024

by Joseph Bicknell

Categories:

Seafood Recipes

Last Updated on December 3, 2024

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Fish roll served cold.

Ingredients:

Fish paste: 600 g of cooked cod 120 g cooked potatoes 40 g dry buns 30 g onions 30 g of fat 10 g potato flour milk egg ground pepper salt squash: 200 g of root Vegetable Recipes (celery, carrots, parsley) 50 g onions bean leaves new spices salt Vegetable Recipes for garnish fat and flour for dipping

Procedure:

1. Mix the cooked potatoes with the pieces of gutted cod, add the bun, the onion cut into small cubes, the fat and pour the milk, mix everything together
2. Add the flour and season with salt and pepper, knead thoroughly again until you get a fishy mass
3. Wet a cloth, rub with fat and flour
4. Place the fish mixture on the towel, form a roll, wrap it in the towel and tie the ends of the towel with twine
5. Boil the broth from the Vegetable Recipes and fish bones, strain it and season with salt
6. Place the roll in the boiling broth and cook it slowly on the edge of the stove for about 1 hour
7. Remove the cooled roulade, unwrap it carefully and place it on a plate
9. Cut it into 1.5 to 2 cm wide pieces, arrange it on a plate, decorate it, pour the rosole over it and serve it with cold sauces.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.