Potato Roll with Fish and Tomato Sauce
Appetizers • World
Description
Potato Roll with Fish and Tomato Sauce
Ingredients
- Passata Tomato Sauce 10 oz
- Olives stuffed with lemon 0 oz
- Salt to taste
- Nutmeg to taste
- Bay leaf 1 piece
- Onion ½ piece
- Dry White Wine 2 tablespoons
- Blue Ling Fillet 20 oz
- Milk 10 fl oz
- Butter 0 oz
- Salad Potatoes 5 lbs
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into large pieces, place them in a pot, add cold water and a teaspoon of salt. The water should cover all the potatoes. Bring to a boil, then reduce the heat and cook for 20-30 minutes until the potatoes are soft. Drain the water. Melt the butter in another pot over low heat, add the potatoes, and mash them with a spatula or a special tool. When the butter is fully absorbed, slowly pour in the hot milk, stirring the mixture with a wooden spatula. Taste and add salt if needed.
Step 2
While the potatoes are cooking, place the fish in a pot, cover it with cold water, add the wine, onion, bay leaf, and a pinch of salt. Cover and bring to a boil, then remove the pot from heat and let it sit covered for 5 minutes. Remove the fish and discard the skin and bones. Flake the fillet with a fork and mix it with 3 tablespoons of tomato sauce and freshly grated nutmeg.
Step 3
Preheat the oven to 355°F. Soak a towel in hot water and wring it out well. Spread it on the work surface and place the mashed potatoes on it, using a wide spatula to spread the mash into a layer about 1.5 cm thick. Try to work quickly so the mash doesn't cool down. Place the fish in a line down the center of the potato layer. Using the towel, roll the layer into a roll and place it on a baking sheet. Bake for 5 minutes. Serve immediately with olives and tomato sauce.
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