Medallions of sea
Instructions
Salt and pepper salmon and fillets of sole, arrange on a large greased baking dish with 2 tablespoons oil, put on a pot full of boiling water and cover it.
Cook for about 15 minutes, then blend fish with the potato Peel and passed to the potato masher.
Add the chopped olives and egg yolk, mix and make meatballs very flat, perfectly round.
Flour them and place on the bottom of a buttered baking dish.
Melt 20 g of butter, cream.
20 g of flour and slowly stirring, diluted with 2 fingers of hot broth in which you have dissolved the tomato paste.
Let thicken for 7-8 minutes on low heat, stirring.
Turn, add a glass of cream (or yoghurt), a tablespoon of chopped parsley, salt and pepper.
Stir the sauce, pour over the fish and place in hot oven at 180 degrees for 15 minutes.
Ingredients and dosing for 4 persons
- 300 g of salmon fillet
- 300 g of sole fillets
- 1 boiled potato
- 50 g of black olives
- 1 egg
- 1 egg yolk
- 1 tablespoon of chopped parsley
- 20 g of flour
- 2 tablespoons of olive oil
- 20 g of butter
- 2 fingers of vegetable broth
- 1 tablespoon of tomato paste
- 1 glass of cream (or yoghurt)
- Salt
- Pepper