Roulade Cod

INGREDIENTS

Filling
20 g butter (1 tablespoon)
1 tbsp (tablespoons) finely chopped onion
200 g grated carrots in thin thick (1 ½ cups of tea)
30 g black olives, chopped (¼ cup of tea)
1 egg yolk
2 tablespoons () corn starch (15 g) dissolved in 500 ml of milk (two cups + 1/3 cup of tea)
chopped chives and salt to taste

Mass
200 ml olive oil (1 cup + 1/3 cup of tea)
1 onion, chopped (1 cup)
1 spoon (soup) of crushed garlic (2 cloves of garlic)
500 g of desalted cod and shredded (3 cups of tea)
600 g of boiled potatoes, peeled and mashed (3 cups of tea)
1 lemon juice (40 ml)
salt and black pepper to taste ground kingdom

PREPARATION

Filling
Place in a saucepan butter, finely chopped onion and cook over medium heat until browned. Add grated carrots in the drain thick, black olives, chopped, yolks and cornstarch has dissolved in milk and mix well until thick (10 minutes). Turn off the heat, add chopped chives and salt to taste, stir and let cool.

Mass
In a heated saute pan with olive oil and crushed garlic finely chopped onion. Add shredded and salted cod, baked potato, peeled and mashed, lemon juice, salt and black pepper ground kingdom to taste and mix well to form a thick and drop the pan.

Transfer the dough to a baking sheet cod rectangular (40 cm X 32 cm greased with butter and sprinkled with breadcrumbs) and spreading the dough with the back of a spoon.

Take the oven preheated to 180 ° C for 30 minutes. Remove from oven, turn out onto a dish towel dry sprinkled with breadcrumbs and let cool.