Blend 200 g of mixed fish and stir in the Fiokki instant mashed potatoes, salt and citrus fruit pesto. Place the cod
fillets, rolled in breadcrumbs on just one side, on a sheet of cling film (for sous-vide cooking) or parchment paper (for traditional cooking), positioning them side by side so that there is no space between them. Spread the mixture over the fillets and position the Dorati tomatoes along the centre. Carefully roll and close the fillets, helping yourself with the cling film or parchment paper.
In the oven: 20 minutes at 180°C.
In the frying pan: 25 minutes on medium heat.
LOW-TEMPERATURE COOKING TECHNIQUE
Time: 1 hour
Before serving, regenerate for
5 minutes in the oven at 180°C.