1/2 kg of fish fillets (Pescada)
Salt and white pepper to taste
1 cup of water
1/2 teaspoon of salt
2 tablespoons of butter or margarine
1 cup of all-purpose flour, sifted
1 egg, separated
2 whites
4 tablespoons of heavy cream (approximately)
1/2 kg of fish fillets (Pescada)
Salt and white pepper to taste
1 cup of water
1/2 teaspoon of salt
2 tablespoons of butter or margarine
1 cup of all-purpose flour, sifted
1 egg, separated
2 whites
4 tablespoons of heavy cream (approximately)
Pulse the fish through a food processor or blender
Season with salt and white pepper to taste
In a saucepan, combine the water and salt
Bring to a boil
Add the butter or margarine and, when melted, add the flour all at once
Beat until smooth
Remove from heat and stir in the egg yolk and whites, one at a time, beating continuously
Add the fish and beat vigorously with a wooden spoon
Cool in the refrigerator until firm
Gradually add the heavy cream, beating until the mixture maintains its shape
Form 12 small croquettes and cook in simmering salted water for about 15 minutes or until they are almost double their size
Drain on paper towels.
