Fish roll

1 serving


Finely chop the olives, peeled from the bones, also capers and anchovies, grind the onions, mix everything. Cut the fish into very thin plates. Spread these plates, sprinkling them with salt and pepper, put on top of the cooked mass of capers, olives, anchovies and onions. Carefully roll each plate into a tube, wrap it in a napkin, tie it with a cord and cook for a long time. Then cool the fish without taking it out of the napkin and out of the water. When it cools down, put it under a heavy press with a napkin for 2-3 days; then remove from the napkin and slice like sausage. Serve separately a sauce of vinegar, vegetable oil and mustard.