Codfish Roll
6
Ingredients
400 g shredded ready-to-cook codfish Riberalves
5 eggs
1 medium onion, chopped
2 garlic cloves, chopped
½ red bell pepper, diced
½ green bell pepper, diced
2 tablespoons tomato paste
3 tablespoons olive oil
2 tablespoons all-purpose flour
200 ml milk
1 tablespoon chopped parsley
ground nutmeg to taste
salt to taste
ground black pepper to taste
olive oil or butter for greasing
5 eggs
1 medium onion, chopped
2 garlic cloves, chopped
½ red bell pepper, diced
½ green bell pepper, diced
2 tablespoons tomato paste
3 tablespoons olive oil
2 tablespoons all-purpose flour
200 ml milk
1 tablespoon chopped parsley
ground nutmeg to taste
salt to taste
ground black pepper to taste
olive oil or butter for greasing
Preparation
Preheat the oven to 180°C.
Sauté the onion and garlic in olive oil until translucent. Add the shredded cod, bell peppers, and tomato paste. Mix well and cook for a few minutes. Then add the flour, nutmeg, salt, and pepper. Pour in the milk and stir until the sauce thickens.
Remove from heat and let it cool slightly. Add the egg yolks one by one, stirring constantly. Finally, gently fold in the beaten egg whites.
Pour the mixture into a greased rectangular baking dish lined with parchment paper.
Bake for about 25 minutes, or until golden and firm.
Turn it out while still warm onto a clean cloth and carefully roll it up.
Serve warm or cold, garnished with chopped parsley and a drizzle of extra virgin olive oil.