2 large cod fillets (750g), cut in half lengthwise
Salt to taste
1 3/4 cups cooked gravlax
1 tablespoon mustard made from pepper
3 cloves garlic, mashed
3 tablespoons olive oil
1 cooked carrot, cut into 7cm sticks
For the glaze
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/2 cups water
1/4 cup balsamic vinegar
Salt to taste
2 tablespoons toasted sesame seeds
2 large cod fillets (750g), cut in half lengthwise
Salt to taste
1 3/4 cups cooked gravlax
1 tablespoon mustard made from pepper
3 cloves garlic, mashed
3 tablespoons olive oil
1 cooked carrot, cut into 7cm sticks
For the glaze
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/2 cups water
1/4 cup balsamic vinegar
Salt to taste
2 tablespoons toasted sesame seeds
Open the cod fillets in half lengthwise, without separating them, to reduce their thickness
Season with salt and set aside
Remove the skin from the gravlax and process quickly until it forms a granular paste
Season with salt and mustard made from pepper
In a pan, cook the garlic in olive oil for 1/2 minute or until soft
Add the gravlax, stir, remove from heat, and let cool
Stuff the cod fillets with the gravlax paste, topping with carrot sticks
Roll up the cod tightly, like a roulade, securing with toothpicks
Prepare the glaze
In a medium pan, melt the butter over low heat for 4 minutes or until golden
Add the flour and cook for 1 minute or until it forms a paste
Add the water, vinegar, and salt
Stir constantly for 1 minute or until thickened
Season with salt
Assemble the rolls in this same pan with the glaze, cover, and cook, occasionally spooning glaze over the fish, for 5 minutes or until cooked through
Transfer the rolls to a dish, remove toothpicks, and spoon some of the glaze on top
Pour the remaining glaze through a fine-mesh sieve into the pan, cook for an additional 3 minutes or until slightly thickened
Serve the cod rolls in bowls with the glaze, sprinkling toasted sesame seeds on top.
