Potato Roll with Fish and Tomato Sauce

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potato Roll with Fish and Tomato Sauce

Ingredients

Passata Tomato Sauce - 10.6 oz
Olives stuffed with lemon - 1.8 oz
Salt - to taste
Nutmeg - to taste
Bay leaf - 1 piece
Onion - ½ piece
Dry White Wine - 2 tablespoons
Blue Ling Fillet - 17.6 oz
Milk - 9 fl oz
Butter - 1.8 oz
Salad Potatoes - 2 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 356°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.