Baked Codfish Roll, by Ana Bravo
Ingredients
1 Riberalves cod loin
1 egg
1 tablespoon of oil
1 teaspoon of vinegar
2 chopped garlic cloves
2 tablespoons of chopped onion
1 grated carrot
1 medium sweet potato
1/4 cabbage
q.b. oat flakes
q.b. nutmeg
1 egg
1 tablespoon of oil
1 teaspoon of vinegar
2 chopped garlic cloves
2 tablespoons of chopped onion
1 grated carrot
1 medium sweet potato
1/4 cabbage
q.b. oat flakes
q.b. nutmeg
Preparation
To prepare a Codfish Roll in the oven, start by defrosting the codfish, remove the skin and bones and shred it.
Put the olive oil, garlic, and onion in a pan. Heat gently and as soon as the onion is translucent, add the sweet potato (peeled and cut into small cubes), the cabbage (washed and cut into pieces) and the carrot.
After cooking until the cabbage is ready, stir in the vinegar and codfish. Cook for a few more minutes and transfer the mixture to another container.
Crush it slightly (you can use a food processor if you wish).
Then mix in the beaten egg, nutmeg, and enough oat flakes so that the mixture holds together.
Place the mixture on a sheet of baking paper, roll up and bake in the oven at 190 degrees, 35 minutes.