1 1/2 kg of snapper fillets
parsley, onion, shallot, salt and pepper
2 cups of water
2 tablespoons of butter
2 cups of milk
1/2 kg of all-purpose flour
Sauce:
3 tablespoons of chopped parsley
1 medium onion, grated
2 cups of white wine
2 tablespoons of butter
1 cup of ketchup
1 1/2 kg of snapper fillets
parsley, onion, shallot, salt and pepper
2 cups of water
2 tablespoons of butter
2 cups of milk
1/2 kg of all-purpose flour
Sauce:
3 tablespoons of chopped parsley
1 medium onion, grated
2 cups of white wine
2 tablespoons of butter
1 cup of ketchup
Cook the fish with all the seasonings in a little oil for 5 minutes, without stirring to prevent the fish from breaking apart
Let it cool
To make the dough, mix the water, butter, milk, and salt
Bring to a boil and let it simmer
Add the flour and stir until it forms a thick paste
Remove from heat and let it cool
Roll out the dough thinly
Wrap the fish pieces with the dough and place in a large refractory dish
To make the sauce, melt the butter and add the seasonings
Let it simmer well, then add the wine and ketchup
Pour over the fish and bake in a moderate oven for 20 minutes.
