Recipes
Crouton of bread with fish filling
Ingredients
→ SALT
→ SLIGHTLY STALE WHITE BREAD
→ GROUND BLACK PEPPER
→ 2 TEASPOONS TOMATO PASTE
→ 100 G OF BOILED CHOPPED FISH
→ 1 TEASPOON CHOPPED ONION
→ 1 BEATEN EGG
Slightly stale white bread cut into long strips with a width of 5-7 cm Mix the chopped fish with salt, pepper, onion, tomato paste and beaten egg (see "Features of cooking boiled fish").
Spread the resulting filling on one strip of croutons, and then cover with another strip, press firmly with the flat side of the knife, flatten the sides, cover with a damp towel and put in a cold place for 1 hour. Before serving, cut the strips into small rectangles and fry on both sides in a frying pan.
Serve the croutons hot on a paper napkin.
Spread the resulting filling on one strip of croutons, and then cover with another strip, press firmly with the flat side of the knife, flatten the sides, cover with a damp towel and put in a cold place for 1 hour. Before serving, cut the strips into small rectangles and fry on both sides in a frying pan.
Serve the croutons hot on a paper napkin.
