Fish Roll

Remove the fish bones and reserve

Place the carcasses in a pot and cover with water

Add 1 tablespoon of salt and bring to a boil

Let it cook for about 20 minutes from the start of boiling

Remove from heat and strain, reserving the broth

Pass the fish bones, onion, and parsley through a food processor (or use a Multipractic) and place in a bowl

Add the remaining salt, paprika, and slightly beaten egg white

Mix well

Divide the mixture into 2 parts and shape each into a roll of 27 x 5 cm

Wrap each roll with aluminum foil greased with oil, pressing the edges tightly

Make small holes in the foil with a toothpick and place the rolls in a large pot

Cover with reserved fish broth and bring to a boil

Let it cook for about 20 minutes

Remove the rolls from the pot (reserving the broth), unwrap, and let cool

Rewrap with aluminum foil or adhesive plastic and store in the refrigerator until cold

Slice into portions and serve with the sauce

For the sauce: In a pot, mix the yolk, 4 cups of reserved cooking fish stock, and cornstarch

Bring to a boil while stirring constantly for about 1 minute

Remove from heat, add lemon juice and hot sauce

Let it cool and use

Serves 10-12 people.