- 500 g milk
- 450 g flour
- 250 g boiled white fish
- 50 g butter
- 30 g desalted capers
- 3 eggs
- extra virgin olive oil
For the recipe of fish rolls, mix 400 g of flour with 2 eggs, a pinch of salt, 4 tablespoons of oil and 80 g of hot water, until you obtain a homogeneous dough. Let it rest for 30 minutes. Meanwhile, prepare the béchamel: melt the butter in a saucepan, add 50 g of flour, cook for 2 'then add the milk, 2-3 slices of onion, 1 bay leaf, salt, pepper and nutmeg.
Cook for 5 ', pass through a sieve and let cool. Chop the fish and mix it with the bechamel, adding a teaspoon of chopped parsley together with the capers. Complete this filling with the juice and grated zest of half a lemon. Roll out the dough to 2-3 mm thick and cut out 10 squares (side 14 cm). Put a spoonful of filling in the center of each.
Brush the edges of the squares with a little egg white then close them by joining the four corners of the squares towards the center and pressing along the edges: seal them well, leaving an opening in the center, like a fireplace. Brush them outside with a little beaten egg yolk and bake them at 200 ° C for 15-17 ". Serve with lemon slices.
This recipe has already been read 39 times!