Fish balls

Salmon with tomato sauce
 
  • 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.

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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