Fish beignet

• 400 GRAM WHITE FISH FILLET, in big chunks or small fillets
• 150 GRAM FLOUR
• 2 DECILITER BEER
• 2 EGG WHITES
• 1 TBSP LEMON RIND

• 700 GRAM FISH FILLET
• 1 ONION, chopped
• 2 SLICES OF WHITE BREAD, chopped without crust
• 1 EGG
• 3 DECILITER CREAM
• HANDFUL DILL, chopped

Mix the flour with the beer and the lemon rind; put the mixture away for one hour. Beat the egg whites until fluffy and add. Add pepper and salt. Dip the fish in the batter and deep fry until golden brown.

Fry the onion. Add 400 gram fish fillet, cream, bread, egg, dill, salt and pepper and puree in a food processor. Put a layer of the mixture in an oven dish, cut the remaining fish in slices and arrange on the mixture, and spoon the rest of the mixture on top. Fill the oven tray with water, put the oven dish in the middle and bake 50 minutes at 120 degrees Celsius.