For the dough
4 eggs
1 cup of wheat flour (120 g)
1/4 teaspoon of salt
1 cup of milk (240 ml)
1 tablespoon of melted butter
1 tablespoon of oil (for greasing)
For the filling
500g of fish fillets
1/2 cup of wheat flour (60g)
1/3 cup of melted butter (65g)
1/2 teaspoon of salt or to taste
2 tablespoons of lemon juice
1/3 cup of toasted and chopped cashew nuts (30g)
For the sauce
1 medium onion (100g), well minced
1/4 cup of olive oil (60ml)
1/4 cup of wheat flour (30g)
2 cups of tomato juice (480ml)
For the dough
4 eggs
1 cup of wheat flour (120 g)
1/4 teaspoon of salt
1 cup of milk (240 ml)
1 tablespoon of melted butter
1 tablespoon of oil (for greasing)
For the filling
500g of fish fillets
1/2 cup of wheat flour (60g)
1/3 cup of melted butter (65g)
1/2 teaspoon of salt or to taste
2 tablespoons of lemon juice
1/3 cup of toasted and chopped cashew nuts (30g)
For the sauce
1 medium onion (100g), well minced
1/4 cup of olive oil (60ml)
1/4 cup of wheat flour (30g)
2 cups of tomato juice (480ml)
Makes the dough: in a bowl, beat the eggs with an electric mixer until foamy
Add the flour and salt and mix until smooth
Gradually add the milk and melted butter
Mix well to achieve homogeneity
Cover with plastic wrap and refrigerate for 20 minutes
Grease a non-stick skillet of 20cm diameter with oil
When hot, place 2 1/2 tablespoons of the dough mixture
Incline the skillet to spread the mixture evenly
Fry until golden brown on both sides, flip with a spatula and fry the other side
Repeat the process until all the dough is used up. Reserve
Prepare the filling: pass the fish fillets through flour, remove excess and reserve
In a skillet, melt butter over medium heat
Add the fish fillets and fry on both sides until easily broken with a fork
Add salt, lemon juice, and cashew nuts, and break down into flakes
Remove from heat
Prepare the sauce: in a medium pan, cook onion in olive oil over low heat until caramelized
Add flour and mix well to achieve smoothness
Gradually add tomato juice and stir constantly until thickened (about 5 minutes)
Distribute filling between doughs, fold or roll up, cover with the sauce and serve
258 calories per serving
