1 1/2 kg of snapper fillets
Parsley
Onion and scallions
Salt and pepper
2 cups of water
2 tablespoons of butter
2 cups of milk
1/2 kg of all-purpose flour
Mole:
3 tablespoons of parsley flakes
1 medium onion, finely chopped
2 cups of white wine
2 tablespoons of butter
1 bottle of ketchup
1 1/2 kg of snapper fillets
Parsley
Onion and scallions
Salt and pepper
2 cups of water
2 tablespoons of butter
2 cups of milk
1/2 kg of all-purpose flour
Mole:
3 tablespoons of parsley flakes
1 medium onion, finely chopped
2 cups of white wine
2 tablespoons of butter
1 bottle of ketchup
Cook the fish with all seasonings in a little oil for 5 minutes, stirring occasionally to prevent the fish from breaking apart
Let it cool
For the dough, mix together water, butter, milk, and salt
Bring to a boil, then remove from heat
Add flour and stir until thickened
Remove from heat and let cool
Roll out the dough to a thickness of about 1/8 inch
Wrap fish pieces with the dough and place in a large refractory oven
For the mole, melt butter and add seasonings
Let it simmer well
Add white wine and ketchup
Pour over the fish and bake at moderate temperature for 20 minutes.
