Fish Rolls with Pea Purée in Cream Cheese Sauce

1. 1 Split peaspack 800 g ≈ $2.20 45 g
2. 2 Butterpack 180 g ≈ $1.58 15 g
3. 3 Cream 20%pack 500 ml ≈ $3.00 45 ml
4. 4 Hake filletpack 600 g ≈ $6.50 150 g
5. 5 Processed cheesepack 200 g ≈ $3.00 35 g
6. 6 Sunflower oil 5 ml
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the peas, cover with water, and simmer for 40–50 minutes until tender, then drain.

2. Mash the hot peas with half the butter² and salt until smooth, then let cool for 10 minutes.

3. Cut cod fillet into thin strips about 1 cm thick, slicing lengthwise.

4. Spread a layer of purée onto each strip and roll tightly into a roll.

5. Grease a baking dish with sunflower oil, then arrange the rolls seam-side down.

6. Melt the remaining butter², stir in the cream³, and add the processed⁵ cheese, cooking over low heat for 3–5 minutes until smooth.

7. Pour the sauce over the rolls and bake for 20 minutes at 200 °C (400 °F) until the fish turns opaque.