Fish fillet in a crispy crust made from mashed potatoes and cheese is a very tasty and satisfying dish. It is better to use fillet of sea fish, as it cooks faster. Fillet of pollock, hake, pollock, blue whiting, salmon is well suited. The recipe for the dish is quite simple. The cooking process is generally not difficult, but it will take some time.
It is necessary
-
- 500 g sea fish fillet
- 600 g potatoes
- 200 g cheese
- 3 egg yolks
- 50 ml milk
- 50 g butter
- nutmeg
- 1 tbsp. tablespoons of flour
- 100 g bread crumbs
- 2 tbsp. spoons of tarragon herbs
- ground pepper
- salt
Instructions
Step 1
Potatoes must be peeled and boiled until tender in salted water.
Step 2
Drain the broth and puree.
Step 3
Add butter and warm milk to the puree. Mix everything well and leave to cool.
Step 4
Grate the cheese on a fine grater.
Step 5
Chop the tarragon very finely.
Step 6
Rinse the fish fillets with running cold water. Place on paper towel to dry well.
Step 7
Cut the fish into small pieces. Season lightly and season with salt.
Step 8
Whisk the yolks lightly. Add the grated nutmeg.
Step 9
Add 1 tablespoon flour to the cooled mashed potatoes and mix well.
Step 10
Divide the puree by the number of fish chunks. Place the puree on a cling-wrap board and form into an oblong flat cake.
Step 11
Dip the fillet in the yolk, then dip in the cheese and tarragon.
Step 12
Place one half of the potato tortilla on the fillet and cover with the other half with cling film.
Step 13
Shape into a cutlet and dip again in an egg and roll in breadcrumbs.
Step 14
Having formed the remaining fillets in this way, fry the fillets in well-heated vegetable oil on both sides.
Step 15
Place the fried fillets in a baking dish and place in an oven preheated to 170 degrees for 10-15 minutes.
Step 16
Serve a light salad, white sauce and fresh vegetables with the fish fillet.
