1 kg of fish rolls
1/2 teaspoon of salt
1 pinch of pepper
Stuffing:
2 tablespoons of chopped onion
2 tablespoons of finely chopped parsley
2 tablespoons of melted butter
1 1/2 cups of breadcrumbs from dawn bread
1 pinch of salt
black pepper to taste
1 tablespoon of warm water
Sauce:
2 tablespoons of butter or margarine
1 1/2 tablespoons of all-purpose flour
1 cup of milk
1/2 teaspoon of salt
black pepper to taste
125g of strong grated cheese
1 kg of fish rolls
1/2 teaspoon of salt
1 pinch of pepper
Stuffing:
2 tablespoons of chopped onion
2 tablespoons of finely chopped parsley
2 tablespoons of melted butter
1 1/2 cups of breadcrumbs from dawn bread
1 pinch of salt
black pepper to taste
1 tablespoon of warm water
Sauce:
2 tablespoons of butter or margarine
1 1/2 tablespoons of all-purpose flour
1 cup of milk
1/2 teaspoon of salt
black pepper to taste
125g of strong grated cheese
Wash and dry the fish rolls
Place half of the fish rolls at the bottom of a rectangular baking dish
Sprinkle with salt and pepper
Cook the onion and parsley in melted butter and combine with breadcrumbs
Season with salt and pepper
Add warm water
Mix well
Place the stuffing over the fish rolls in the baking dish
Top with the remaining fish rolls
For the sauce, melt the butter
Combine with flour and mix well
Add milk, salt, and pepper gradually, stirring constantly until the mixture thickens
Add the cheese and stir until melted
Pour the sauce over the fish and bake in a moderate oven for 30 minutes
Serve 4 to 6 portions.