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Categories:
filling seafood sticks butter onion garlic flour milk Shellfish Broth fresh parsley olive oil black pepper salt pastry water milk butter flour salt lemon black pepper salt
Viewed: 13 - Published at: 2 years agoIngredients
- The Filling:
- 500 grams prawns, sliced
- 250 grams seafood sticks, sliced
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic gloves, crushed
- 1 tablespoon flour
- 1/2 cup milk
- 1/2 shellfish broth
- 1 tablespoon fresh parsley, chopped
- olive oil
- black pepper
- salt
- The Pastry
- 2 cups water
- 2 cups milk
- 2 tablespoons butter
- 4 cups flour
- 1 1/2 teaspoons salt
- peel of lemon
- black pepper
- 1 1/2 teasp salt peel of lemon black pepper nutmeg
Method
- In a pan put the oil, onion and garlic and saute for 5 to 10 minutes.
- Add flour and mix well.
- Add milk and seafood broth and cook until you have a homogeneous mixture.
- Add the prawns and the seafood steaks, season with salt and pepper and cook about 10-15 minutes.
- Turn off the stove and add the fresh parsley to the mixture.
- In a saucepan bring the water, milk, butter, salt, peel of lemon, pepper and nutmeg and cook, when start to boil turn down the cooker temperature.
- Add flour, stir until it begins to do a ball that detaches from the pan. Remove from cooker and leave to cool until the temperature be good to be able to stretch the pastry.
- Put flour in the workspace and start to stretch well the pastry.
- Put a tablespoon of filling over the pastry, fold one end of the dough over the filling and cut with a round cutter or a glass.
- Once you have all made rissoles, prepare a dish with beaten eggs and one with breadcrumbs. First pass the rissoles in egg and then in breadcrumbs.
- Put a little vegetable oil in a frying pan and when the oil is warm fry the rissoles. When they are golden remove and place on absorbent paper to remove excess oil. Let them cool and serve
