Riberalves

Codfish Rocambole

Ingredients

For the pie:
200 g of flour
8 eggs
chives q.b.
Salt and pepper q.b.
margarine to grease
Vegetal paper

For the filling:
800 g deep-frozen soaked cod loins Riberalves
1 red pepper
1 onion
2 garlic cloves
4 dl of milk
0.5 dl of olive oil
40 g of corn flour
Coriander q.s.
Salt and pepper q.b.

Preparation

Have you ever imagined preparing a codfish rocambole for your next meal? See here the complete recipe to dare.

Start by preparing the filling: defrost the codfish fillets, boil them in milk, then drain them, let them warm, remove the skins and bones and shred them very finely as you would for codfish fritters. Set aside the milk.

Wash the pepper, remove the seeds, and white skin and cut into small cubes. Peel and wash the onion and garlic cloves and chop them finely. Heat the olive oil in a pan and add the pepper, onion and garlic and fry until everything is soft. Sprinkle with the cornflour, stirring constantly, and then pour the codfish cooking milk over it, stirring constantly to prevent it from becoming lumpy. Add the codfish and a little chopped coriander, stir, and adjust the seasoning. Remove from the heat and set aside.

The pie: grease a baking sheet with margarine and line a baking tray. Beat the egg whites until stiff, add the egg yolks and beat a little more. Add the sifted flour, season with salt and pepper and stir gently until lump-free. Pour into the tray, smooth it out, scatter whole chives on top and bake in a preheated oven at 180 ºC for about 25 minutes or until cooked.

Remove the Codifish Rocambole from the oven, unmold onto a kitchen cloth, spread the filling, flatten, roll up with the help of the cloth and leave to cool. Then remove the cloth, cut into slices, and serve, if desired with tomato sauce.

The Codfish Rocambole is ready!