Fish Rissoles Sandwiches

Fish Rissoles Sandwiches

Ingredients

Dough:

250 g water

250 g flour

30 g margarine

5 g olive oil

1 pinch of salt

Filling:

Cooked Fish (2 small hake and 1 sea bream)

2 Onions

1 Clove of Garlic

Olive Oil

150 g Water from Cooking the Fish

50 g Milk

100 g Flour

Pepper

Nutmeg

Preparation

Add the water, margarine, olive oil and salt, set 5 min, 100º, speed 1.

Add the flour all at once and set 20 sec, speed 4.

Remove the dough, knead it a little and let it cool.

Filling:

Chop the onion and garlic for 10 seconds, speed 5.

Add the olive oil and set for 7 minutes, speed 2, temp. 100º.

Add 150 g of the water used to cook the fish, 50 g of milk, 100 g of flour and the fish stock and set for 5 minutes, speed 3, temp. 90º.

You will obtain a thick béchamel sauce, in which you will mix the fish, free of bones and skin. Adjust the seasoning and mix for 30 seconds, reverse spoon speed.

Make circles in the dough with a mould or a glass.

Place the filling and close in a half-moon shape.

Dip in egg and breadcrumbs and fry.