300 g of cooked or baked fish scraps
6 peas (like French beans)
1/2 liter of milk
6 eggs
2 tablespoons of butter
2 tablespoons of wheat flour
Salt and pepper to taste
300 g of cooked or baked fish scraps
6 peas (like French beans)
1/2 liter of milk
6 eggs
2 tablespoons of butter
2 tablespoons of wheat flour
Salt and pepper to taste
Remove the peas' innards and moisten them with milk
Strain through a fine-mesh sieve and reserve
Carefully debone the fish to remove all bones and mix with the peas
Season with salt and black pepper to taste
Add the egg yolks one at a time, beating well after each addition with a wooden spoon
Add the butter, mix well, and add the sifted wheat flour
Beat the egg whites until stiff peaks form and fold them into the fish mixture
Pour into a greased and floured cake pan and bake in a medium preheated oven until lightly golden
Serve with white sauce or tomato sauce at room temperature.
