Cod spring rolls

Preparation

Add the egg yolks with mustard, sugar and lemon juice to a bowl. Whisk everything together, preferably using a whisk. Slowly, in a thin stream, pour in the oil. Whisk continuously until a thick mayonnaise is formed. Season with salt and freshly ground black pepper.

Also combine the ingredients for the sauce.
. Wash the vegetables and peel the carrots. Cut vegetables into strips, avocado into slices.

Wash the cod fillets with cold water and pat dry with a paper towel. Season with salt and pepper. Fry on both sides in hot clarified butter.

Dip the rice paper in warm water (e.g. in a deep pan).

In the centre, layer one by one: a portion of mayonnaise, cod pieces, carrots, leek, avocado and fresh coriander. Wrap the rice paper in a roll - a bit like you wrap sushi, but my suggestion is definitely thicker rolls. You can make thinner ones and more of them. Cut one thick roll in half and serve with the sauce alongside in a bowl so you can easily dip as you eat. This is a perfect starter, but can also be a main course if you make more.