|
Ingredients
|
For 4
|
For 100
|
|
Pomfert, ghol or salmon
|
500gms
|
12.5kg
|
|
Potatoes
|
450gms
|
11.00kg
|
|
Egg
|
1
|
12
|
|
Chopped parsley
|
1 spring
|
2 bunches
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
|
Bread crumbs
|
30gms
|
340gms
|
|
Fat to fry (absorption)
|
30gms
|
500gms
|
|
Court bouillon
|
|
|
Clean, cut and boil fish in court bouillon. Flake and skin
fish and remove bones. Boil and mash potatoes. Mix fish, potatoes and
seasoning. Divide into equal portions, shape and coat with egg and toss in
breadcrumbs. Reshape and fry in hot fat. Drain and serve hot garnished with
parsley.
