60 linguine fillets (about 80g each) - 5kg
Lemon juice and salt
10 soup spoons of butter or margarine - 150g
4 medium-sized onions, chopped - 720g
2 cups of green pepper, chopped - 360g
5 cans of green corn
10 cups of breadcrumbs
Salt and black pepper to taste
60 linguine fillets (about 80g each) - 5kg
Lemon juice and salt
10 soup spoons of butter or margarine - 150g
4 medium-sized onions, chopped - 720g
2 cups of green pepper, chopped - 360g
5 cans of green corn
10 cups of breadcrumbs
Salt and black pepper to taste
Season the fish fillets with lemon juice and salt
For the stuffing
Melt the butter or margarine in a medium-sized pan
Add 1 1/2 cups of onion and green pepper, and fry until the onion is soft
Add the corn, breadcrumbs, salt, and black pepper to taste
Mix well
Let it cool down and spread over the fish fillets
Roll up and tie with toothpicks
Place in two large pans with 2 inches of water and the remaining onion
Cover and cook slowly until the fish is cooked but not falling apart
Carefully remove from the pan with a slotted spoon
Place in a refrigerator-safe dish to reheat and serve
Make 60 rolls.
