Fish Roll

Name: Fish Roll
Ingredients: 8 fillets of cod; Gently pound the fish with a meat mallet. Season with salt and black pepper, then add lemon juice.; 3 cups of shrimp; Season part of the shrimp with salt, lemon juice, and let them absorb the flavors. Prepare a roux with 1/2 cup of grated onion, mixed spice (pepper, fondor, etc.). Add 1 tablespoon of ketchup to a pan with 1 tablespoon each of olive oil and butter to tenderize the shrimp. Place on top of each piece of fish; 1 tablespoon of shrimp, 1 slice of prosciutto. Secure with toothpicks.; Batter: 2 eggs, beaten in one bowl and 2 cups of breadcrumbs in another. Dip the rolls in the eggs and then coat in the breadcrumbs. Fry them in hot oil. Drain excess oil. Sauce: 3 tomatoes, pureed in a blender, 2 tablespoons of white wine vinegar, salt, black pepper, 1/2 cup of ketchup, and tablespoons of white wine. Pour into a pan with the fish where garlic is browning. Let it simmer for 5 minutes. Add the remaining shrimp. Arrange the rolls on a baking dish, pour the sauce over them, sprinkle with grated Parmesan cheese, and bake until golden brown.

1
8 fillets of cod
2
Gently pound the fish with a meat mallet. Season with salt and black pepper, then add lemon juice.
3
3 cups of shrimp
4
Season part of the shrimp with salt, lemon juice, and let them absorb the flavors. Prepare a roux with 1/2 cup of grated onion, mixed spice (pepper, fondor, etc.). Add 1 tablespoon of ketchup to a pan with 1 tablespoon each of olive oil and butter to tenderize the shrimp. Place on top of each piece of fish; 1 tablespoon of shrimp, 1 slice of prosciutto. Secure with toothpicks.
5
Batter: 2 eggs, beaten in one bowl and 2 cups of breadcrumbs in another. Dip the rolls in the eggs and then coat in the breadcrumbs. Fry them in hot oil. Drain excess oil. Sauce: 3 tomatoes, pureed in a blender, 2 tablespoons of white wine vinegar, salt, black pepper, 1/2 cup of ketchup, and tablespoons of white wine. Pour into a pan with the fish where garlic is browning. Let it simmer for 5 minutes. Add the remaining shrimp. Arrange the rolls on a baking dish, pour the sauce over them, sprinkle with grated Parmesan cheese, and bake until golden brown.

Ingredients

1
8 fillets of cod
2
Gently pound the fish with a meat mallet. Season with salt and black pepper, then add lemon juice.
3
3 cups of shrimp
4
Season part of the shrimp with salt, lemon juice, and let them absorb the flavors. Prepare a roux with 1/2 cup of grated onion, mixed spice (pepper, fondor, etc.). Add 1 tablespoon of ketchup to a pan with 1 tablespoon each of olive oil and butter to tenderize the shrimp. Place on top of each piece of fish; 1 tablespoon of shrimp, 1 slice of prosciutto. Secure with toothpicks.
5
Batter: 2 eggs, beaten in one bowl and 2 cups of breadcrumbs in another. Dip the rolls in the eggs and then coat in the breadcrumbs. Fry them in hot oil. Drain excess oil. Sauce: 3 tomatoes, pureed in a blender, 2 tablespoons of white wine vinegar, salt, black pepper, 1/2 cup of ketchup, and tablespoons of white wine. Pour into a pan with the fish where garlic is browning. Let it simmer for 5 minutes. Add the remaining shrimp. Arrange the rolls on a baking dish, pour the sauce over them, sprinkle with grated Parmesan cheese, and bake until golden brown.