Fish fingers turn out very gentle and with a crisp. They are perfectly combined not only with greens, but also with correctly prepared cheese sauce.
Ingredients:
- Fish fillet - 400 g;
- Potatoes tubers - 5 pieces;
- Hard cheese - 120 g;
- Eggs - 3 pieces;
- Parsley - ½ bunches;
- Milk - 80 ml;
- Desi - 5 teaspoons;
- Bread crumbs - 70 g;
- Soy-bean sauce - 4 teaspoons;
- Flour - 20 g.
Preparation:
- The prepared fish needs to be smoothed out, cut and washed in flowing water.
- Lay out in a pan with slightly added some salt water, cook to full readiness on average fire. It is accurate to cut boiled fish on fillet which in the subsequent to crumble on pieces.
- Through a small grater to pass a hard cheese.
- Touch, wash green parsley and swept to crumble.
- Wash, peel potatoes from it a peel and boil to full readiness in the added some salt water. Properly to pound already ready tubers and to season in addition with a black pepper, to salt to taste.
- To shift the pieces of a fish fillet which are in advance prepared in a deep container, there to lay out potatoes puree, chopped parsley, the crushed hard cheese, to fill everything with a small amount of salt and pepper. In weight to break one egg, carefully to mix everything.
- Divide a minced fish into small balls of identical size, from everyone to roll not really thin sticks then to roll in them in a frothed eggs, and then crackers for a breading. Remove preparation in the freezer for 15 minutes.
- Previously to grease a form for roasting with necessary amount of butter, on it to lay out fish fingers, to send to the oven warmed up to 200 degrees for half an hour.
- In a stewpan to pour milk, to it to report the remains of a grated cheese, butter, wheat flour and a soy-bean sauce. Cook sauce on small fire about 8 minutes.
- Before giving a dish to cool, water with a ready cheese sauce and to issue branches of green parsley.