INGREDIENTS
- For the filling:
- – Onion in julienne 2 items
- – Grated carrot 2 items
- – Sliced leek 2 items
- – Zucchini 2 pcs
- – Julienne bell pepper 2 items
- – Fennel 1 unit
- – Fish of your alternative, on this case corvina 700 g
- – Butter 50 g
- – Milk 250 g
- – Flour 2 tbsp
- – Sal
- – Pepper
- For the mass:
- – 1 cup self-rising flour
- – ¼ cup of oil
- – ¼ cup of water
- – Paprika c/n
Dare to arrange this spectacular fish cake, you may make it with the fish you want essentially the most! Do-it-yourself dough and a pea puree with grilled sea bass to complete off.
PROCEDURE:
For the grilled sea bass with pea puree:
1. Boil the peas in salted water. Then course of them with lemon zest and juice, season with floor chili and smoked paprika. Reserve.
2. Reduce the ocean bass into parts, season with salt, pepper, lemon juice.
3. Cook dinner on a scorching griddle for 7 minutes on the pores and skin facet after which flip for 3 extra minutes.
4. Serve the puree and the ocean bass on high of it.
