For the rolls
2 cod fillets, each 400g
Salt to taste
For the filling
1 cup chopped onion
1/4 cup butter
4 slices of bread cut into pieces
For the sauce
3 cloves garlic, minced
1/2 cup butter
1 tablespoon lemon juice
1/2 cup heavy cream
Salt and black pepper to taste
For the rolls
2 cod fillets, each 400g
Salt to taste
For the filling
1 cup chopped onion
1/4 cup butter
4 slices of bread cut into pieces
For the sauce
3 cloves garlic, minced
1/2 cup butter
1 tablespoon lemon juice
1/2 cup heavy cream
Salt and black pepper to taste
Cut the cod fillets in half lengthwise to make them thin
Season the cod with salt
Fry the onion in butter until golden brown
Pulse the onion and bread in a food processor or blender until well combined
Divide the filling among the cod fillets and roll up tightly
Place each roll on a sheet of aluminum foil
Drape the bottom edge of the foil over the fish, then fold in the sides and roll up carefully
Wrap with another sheet of aluminum foil, folding the edges securely
Place 6 cm of water in a large pot
When boiling, add the rolls with the fish
Cover the pot with a plate to prevent the rolls from floating
Cook for 12 minutes
Drain the water and let cool
Remove the foil and cut into slices about 2 cm wide
Prepare the sauce by frying the garlic in butter until golden brown
Pulse through a sieve
Combine with lemon juice and heavy cream, stirring constantly until boiling
Season to taste and serve with the fish rolls
Serves 8
