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Categories:Viewed: 57 - Published at: 10 years ago
Ingredients
- 2 tablespoons oil plus more for frying
- 2 tablespoons butter
- 8 tablespoons pastry flour
- 4 1/4 cups milk divided
- 7 ounces fish tuna, packed in oil, drained
- 3 pinches ground nutmeg
- salt to taste
- 1 egg beaten
- breadcrumbs
Method
- In a large skillet, melt the 2 tablespoons of oil and butter together.
- Sprinkle in the flour and mix well with the fats. Toast the flour a bit to remove its raw flavor. Flatten any lumps with the back of a wooden spoon,
- After 5 minutes, add 500 milliliters milk and stir well to remove any lumps. Once the mixture is smooth, add the rest of the milk and do the same.
- Stir in the tuna fish and continue to heat until the milk has thickened and starts to pull away from the edges. Season with nutmeg and salt to taste.
- Pour the mixture into a container, cover with plastic wrap touching the top of the mixture so no skin forms, and refrigerate until firm.
- Scoop out sections of the cooled mixture with 2 spoons. Coat them in beaten egg, then in breadcrumbs, and then fry in oil until golden.
