Batter
11/4 cup all-purpose flour
1/2 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon chopped green onion
6 medium-sized potatoes
3/4 pound smoked fish (salmon or surubim)
1 minced garlic clove
1 finely chopped onion
1 egg
Salt and pepper to taste
Sauce
3 tablespoons lemon juice
1 tablespoon chopped green olives
1 tablespoon chopped parsley
1 tablespoon chopped thyme
5 tomato slices, seeded
2 anchovy fillets in oil, drained and minced
1 finely chopped onion
Salt and pepper to taste
Batter
11/4 cup all-purpose flour
1/2 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon chopped green onion
6 medium-sized potatoes
3/4 pound smoked fish (salmon or surubim)
1 minced garlic clove
1 finely chopped onion
1 egg
Salt and pepper to taste
Sauce
3 tablespoons lemon juice
1 tablespoon chopped green olives
1 tablespoon chopped parsley
1 tablespoon chopped thyme
5 tomato slices, seeded
2 anchovy fillets in oil, drained and minced
1 finely chopped onion
Salt and pepper to taste
Batter
Boil the potatoes until they're tender
Sauté the onion and garlic in olive oil
Cut the fish into small pieces, add it to the sautéed mixture, and cook for 3 minutes over high heat
Add the white wine vinegar and let it evaporate
Season with salt and pepper and cook over low heat for an additional 5 minutes
Let it cool and blend in a processor
Mash the potatoes and strain them through a ricer
Place on a surface, add the egg and fish mixture, and knead in the flour gradually, then add the chopped green onion
Sauce
Sauté the onion in lemon juice
Add the anchovy fillets, olives, tomato, herbs, salt, and pepper, and cook for 5 minutes
Form the fritters and cook them in plenty of boiling water until they rise to the surface
Remove with a skimmer and place on a tray
Warm up the sauce, cover the fritter, and serve immediately.
