Fish Rissoles
Ingredients
- The Dough:
- 500 g of fluid wheat flour (type T45 or T55).
- 100 g melted butter (or margarine).
- 1 egg.
- 1 teaspoon of salt.
- About 150 ml of water (to be added gradually).
- The Fish Stuffing:
- 300 g of cooked fish (generally boiled or grilled white fish such as sea bream or red mullet), peeled and flaked.
- Nokoss (spice paste): Garlic, onion, green pepper and black pepper.
- 1 tablespoon of mustard.
- 1 tablespoon of tomato paste (optional, for color).
- Salt or stock cube.
- A little oil to brown the stuffing.
- For frying:
- Vegetable oil.
Instructions
1. Prepare the dough In a large bowl, mix the flour and salt. Add the melted butter and the egg. Add the water gradually while kneading until you obtain a smooth, firm and non-sticky dough. Let sit for at least 30 minutes.
2. Prepare the stuffing Bring back your Nokoss mixed (garlic, onion, pepper) in a little oil. Add the tomato paste and mustard. Add the crumbled fish. Season with salt or stock and cook for a few minutes until the flavors are well blended and the moisture has evaporated. Let the stuffing cool completely.
3. Shape the rissoles Roll out the dough very thinly on a floured surface. Use a round cookie cutter (or a glass) to cut out circles. Place a small spoonful of fish stuffing in the center of each circle. Fold the dough to create a half-moon shape.
4. Seal the edges Press the edges firmly with your fingers, then use the teeth of a fork to notch the edges. This ensures that the stuffing does not escape during frying.
5. Fry Heat the oil in a deep frying pan. Fry the rissoles in small batches until they are golden brown and crispy on both sides.
6. Serve Serve hot, usually accompanied by a spicy tomato sauce.