2 cups of fine wheat flour for fritters
1/4 cup of chopped cilantro
1/4 cup of chopped onion
1 tablespoon of grated lime rind
700g of white fish fillet
1 large onion, finely chopped
Salt and black pepper (to taste)
Stuffing
1 cup of chopped nuts
1/3 cup of olive oil
1/4 cup of chopped parsley
2 tablespoons of chopped onion
1 tablespoon of lime juice
5 medium onions, cut into rings
Salt and black pepper (to taste)
To baste
1/3 cup of olive oil
To decorate
Pine nuts and parsley leaves to taste
Accessory
A 30cm diameter mold
2 cups of fine wheat flour for fritters
1/4 cup of chopped cilantro
1/4 cup of chopped onion
1 tablespoon of grated lime rind
700g of white fish fillet
1 large onion, finely chopped
Salt and black pepper (to taste)
Stuffing
1 cup of chopped nuts
1/3 cup of olive oil
1/4 cup of chopped parsley
2 tablespoons of chopped onion
1 tablespoon of lime juice
5 medium onions, cut into rings
Salt and black pepper (to taste)
To baste
1/3 cup of olive oil
To decorate
Pine nuts and parsley leaves to taste
Accessory
A 30cm diameter mold
1
Wash the wheat three times and squeeze well
Let it rest for 30 minutes
2
Process the fish, onion, cilantro, and onion at room temperature until a homogeneous mass is obtained
Set aside half a cup of the mass and reserve
3
Add the wheat, lime rind, salt, and black pepper and mix well
Stuffing
Sauté the onion in olive oil over low heat until golden brown
Add the nuts, reserved fish mass, lime juice, and onion
Mix and check the seasoning
Remove from the heat, add the parsley, and mix
Bake the oven at medium temperature
Assembling
1
Distribute half of the mass in the greased mold, moisten the hands and shape
Distribute the stuffing, cover with the remaining mass, and cut into diamonds
Baste with olive oil
2
Bake for 30 minutes or until golden brown
Arrange on a plate and decorate with pine nuts and parsley.
