Search This Blog

Monday, February 3, 2014

Tuna parsley fritters with mustard bechamel sauce

This was another impromptu dish I had to fix up in a hurry while not having my camera with me (which explains the poor quality of the pictures taken with a cell phone). But the dish had been planned in my mind for a long time before, and the final result did not fail me :). It was everything I imagined and more. Everyone was pleased, Miriam was happy, mission accomplished. Enjoy. :)

Last year: Tortellini and vegetable souffle.
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: Chicken with cream and mushrooms, Singapore noodles with chicken and Mexican-style scrambled eggs.

Ingredients (serves 3):
  • 130 g drained tuna from the can
  • 2 bunches of fresh parsley (30 g)
  • 3 eggs
  • 2 tablespoons tomato sauce
  • 50 g finely ground breadcrumbs
  • salt and freshly ground pepper to taste
  • olive oil for frying
For the sauce:
  • 1 rounded tablespoon flour
  • 30 g butter
  • 50 ml milk
  • 2 tablespoons soy sauce
  • 1 rounded tablespoon grainy French mustard (or pickled mustard)

Flake the tuna in a bowl. Chop the parsley and add it. Also add the eggs, tomato sauce and breadcrumbs. Sprinkle salt and pepper.

Mix it well into a mass. Heat the oil in a frying pan and shape patties out of 1-2 tablespoons of tuna mix at a time. Fry them for about 4-5 minutes on each side, on low heat:

Remove them on a plate and keep warm. Repeat until all the tuna mix has been used.
Make the sauce: in a clean pan, melt the butter, then add the flour. Mix well for 1 minute until it looks slightly golden (but nowhere near brown). Add the milk, a little bit at a time, stirring continuously in the pan. When all the milk is incorporated, add the soy sauce and the mustard and mix well. Remove from the heat.
To serve, put a bit of sauce on each serving plate and top with some tuna fritters. It's done, dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...