5 egg yolks separated
2 tablespoons (of soup) of paprika
1/2 teaspoon of salt
1 1/4 cups of water
2 cups of wheat flour
1 tablespoon of active dry yeast
For the filling:
500g of cod
3 tablespoons (of soup) of oil
1 chopped onion
1 minced garlic clove
2 diced tomatoes, seeds removed
2 tablespoons (of soup) of tomato extract
1 tablespoon of chopped parsley
black pepper to taste
1 can of tomato sauce
5 egg yolks separated
2 tablespoons (of soup) of paprika
1/2 teaspoon of salt
1 1/4 cups of water
2 cups of wheat flour
1 tablespoon of active dry yeast
For the filling:
500g of cod
3 tablespoons (of soup) of oil
1 chopped onion
1 minced garlic clove
2 diced tomatoes, seeds removed
2 tablespoons (of soup) of tomato extract
1 tablespoon of chopped parsley
black pepper to taste
1 can of tomato sauce
Beat the egg yolks with paprika, salt, and water until smooth
Add flour and yeast without beating
Fold in beaten egg whites carefully
Place this mixture into a 30cm x 45cm baking dish
Bake in a moderate preheated oven (170°C) until a toothpick comes out dry
For the filling, soak cod fillets in water for a day
Cook in a pot with fresh water, cover and bring to a boil
Drain, remove skin and bones, and flake
Heat oil, add onion and garlic, and fry for some minutes
Add tomatoes and extract, and let it thicken slightly
Add cod, parsley, and pepper, and fill the roll
If desired, cover with heated tomato sauce
