Passing by my fisherman, he gave me some fish to boil. So I will make lightly delicious fish baguettes, which remind us of summer. In addition to the fish I suggest, you can tell your fisherman to file any fish of your choice (cod, grouper, grouper, etc. fish with intense flesh)
Recommend this recipe to moms with small children who can easily eat fish without whining.
- 1 k fish fillet (perch, bass, tongue etc)
- 1 k boiled fish (for their broth) or vegetable broth
- 1 k corn flour
- 1 carrot grated on a fine grater
- 1 sliced carrot
- ½ ματ. dill or τ mat. celery
- 2 onions, finely chopped
- 2 small zucchini cut into slices
- 2 potatoes cut into medium frames
- 100 g glazed rice (optional)
- Juice of 1 juicy lemon
- 2 asteroid anise
- Salt, pepper, a little flour
- Olive oil
- Put our boiled fish in a pot of water to boil. Strain the broth through a fine sieve (so that no bone passes.
- We take the fish fillets (after we have dabbed them with a towel to completely remove all the liquids, and we grind them in the multi.
- Take a bowl and add the minced fish and grate a carrot in the fine grater, and add the chopped dill or celery, the onion to 1 k of corn flour, salt, pepper and make guavas. We grind them well.
- Put the broth, anise, sliced carrot, potatoes and zucchini in a saucepan and optionally if you want some glazed rice.
- As soon as the broth with the vegetables starts to boil, we carefully add our bagpipes one by one. Let them boil for about 20 minutes with half an egg.
- Do not mix with the spoon, we prefer to shake the pot from the handles.
- At the end we can add our lemon and make the taste with our salt and pepper.
- You can replace the corn flour with two eggs.
- If you want, make it with eggnog
- You can want to switch to the multi and add shrimp to your minced meat that give it a special taste and texture.