Fish fingers

   Salmon courtbouillon
 
  • 600 GRAM COD FILLET, in large pieces
  • 100 GRAM FLOUR
  • 100 GRAM BREADCRUMBS
  • 3 EGGS, whisked
    •
 
  • 4 SALMON STEAKS
  • 4 STEMS CELERY, cut
  • BUNCH OF GREEN ONIONS, chopped
  • 2 CLOVES GARLIC, chopped
  • 125 GRAM MUSHROOMS, sliced
  • 1 CAN TOMATOES (400 gram), cut
  • 1 GREEN BELL PEPPER, cut
  • 80 GRAM FLOUR
  • 3 CUPS FISH STOCK
  • HANDFUL OREGANO, chopped
    •

Sprinkle the fish with pepper and salt. Take out three plates, put bread crumbs in one, flour in the other and egg in the third. Roll each croquette through flour, then through egg and finally through bread crumbs. Deep fry until golden brown, approximately 4 minutes.

Heat 1/2 cup of oil and add the flour. Heat this whilst stirring until the mixture becomes light brown. Add the celery, the oregano, the garlic, the mushrooms, the green pepper and the green onions and stir fry for 5 minutes. Add the fish stock, tomatoes and the oregano and bring this to the boil; simmer for half an hour. Add the fish and simmer for 5 minutes.


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