These resemble a fish boudin, or sausage. Slices of fish roll make a highly unusual and delicate appetizer served with lemon wedges and roasted salt and pepper. The fish paste is rolled up in sheets of caul fat, which form a light, crisp coating that protects the filling and keeps it moist. The rolls can be made ahead and refrigerated, but wait to fry them until the last minute.
© 1981 Ken Hom. All rights reserved.