Fish croquettes

Crespelle with tuna

• 500 GRAM HALIBUT, cubed
• 1 EGG, split
• 1 ONION, chopped
• 2 GREEN CHILI PEPPERS, chopped
• 1 TSP CUMIN SEED
• 1 POTATO, peeled and cooked 7 minutes
• 2 TBSP CORN STARCH
• PIECE OF GINGERROOT, grated
• 1/2 CUP BREADCRUMBS

• 3 EGGS
• 100 GRAM FLOUR
• 2 CANS OF TUNA
• 4 TBSP MAYONNAISE
• 1 RED CHILI PEPPER, chopped
• 1 CUP TOMATO SAUCE

Poach the fish 5 minutes and puree it with a fork. Grate the potatoes. Mix potatoes, fish, egg yolk, cumin seeds, chili pepper, ginger, corn starch and salt to taste and make 12 croquets out of this mixture. Roll these through the egg white and then through the breadcrumbs and deep fry them 3 minutes in hot oil.

Mix the tuna with the mayonnaise and pepper and salt to taste. Stir fry the pepper 3 minutes. Add the tomato sauce and bring it to the boil. Keep it warm. In the mean time, mix the flour and the eggs with 1 cup of water, stir well. Bake 4 pancakes out of this mixture. Divide the tuna over the pancakes and roll them up. Pour the sauce over the pancake rolls.