Roll Stuffed With Sardines

Preparation:

Preparation: Drain the sardines from the oil and, after having boned them, chop them finely and mix them with the butter, adding the sardine oil to make the dough softer. Roll out the dough into a thin sheet and cut it into two equal strips 25 cm long and about 10 cm wide. In the middle of one of them, and along the whole length, put a little sardine purée, leaving a two-centimetre edge free on each side. With a small brush, moisten the edges and place the other strip of puff pastry on top. Golden the surface with a yolk and put in the oven to cook for about twenty minutes. At the end it must be colorful and well golden. Cut it crosswise and bring it to the table sliced and covered with a hollandaise sauce.