1/2 kg of cod or lingcod fillets
3 egg whites
1 1/2 cup heavy cream
150 g of medium-sized shrimp, peeled and cut into 1 cm pieces
150 g of mussels, cut into 1 cm pieces
180 g of fresh tuna, cut into 1 cm pieces
1 tablespoon lemon juice
1 teaspoon dried estragon (optional)
1 1/2 teaspoons salt
1 nutmeg
1 red pepper flake
2 1/2 liters of water
1 meter of salted tripe
1/2 kg of cod or lingcod fillets
3 egg whites
1 1/2 cup heavy cream
150 g of medium-sized shrimp, peeled and cut into 1 cm pieces
150 g of mussels, cut into 1 cm pieces
180 g of fresh tuna, cut into 1 cm pieces
1 tablespoon lemon juice
1 teaspoon dried estragon (optional)
1 1/2 teaspoons salt
1 nutmeg
1 red pepper flake
2 1/2 liters of water
1 meter of salted tripe
Grind the fish fillets
Add egg whites gradually, beating well to obtain a homogeneous paste
Pour into a bowl and place this inside another larger bowl with cold water
Add creme de leite gradually, stirring well, allowing each portion to be fully absorbed before adding more
Next, add the shrimp, mussels, tuna, lemon juice, estragon, salt, nutmeg, and red pepper flakes
Check seasoning
Stuff the tripe and tie it into several fish rolls
Refrigerate until cooking time
To cook, place the water in a large pot
Add the fish rolls, allowing them to simmer slowly and cook for about 6 minutes
Serve with approximately 10 fish rolls.
