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- 500 GRAM TUNA, prepared or from a can
- 2 POTATOES, peeled, cooked and
pureed
- 1 ONION, chopped
- 2 EGG WHITES
- 2 SLICES BREAD, cubed
- 100 GRAM BREADCRUMBS
- 2 CHILI PEPPERS, chopped
- 1 TSP MUSTARD SEEDS
- JUICE OF 1/2 LEMON
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Puree the tuna with
a fork. Stir fry the onions and the peppers 5 minutes. Add the mustard
seeds. Mix the tuna with the bread cubes, the potato puree, the lemon
juice and the onion mixture and form small balls. Roll them first through
egg white and then through breadcrumbs. Deep fry the balls until they
are golden brown.
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Fry the salmon fillets in hot butter, 5 minutes per
side. Sprinkle them with salt and pepper to taste. In the meantime,
bring the tomato sauce to the boil with the cream and reduce on high
heat until the sauce thickens. Add the brandy, the
tarragon and fresh
milled pepper tot taste. Serve the fish with the sauce.
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