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Ingredients
Potato Fish Puree in Phyllo
- Ingredients
- 250 grams starchy potatoes
- salt
- 150 grams
- 1 Tbsp Sour cream
- peppers (freshly ground)
- 1 pinch ground paprika (sharp)
- 1 pinch ground Caraway
- 1 Tbsp butter
- 1 splash lemon juice
- vegetable oil (for frying)
- 300 Phyllo dough (refrigerated)
- 1 Tbsp scallions
- Red pepper flakes
Rinse the potatoes, peel and coarsely chop. Boil in salted water about 20 minutes until done.
Meanwhile, remove the eel from the skin and bone and cut into small pieces.
Drain the potatoes and mash with potato masher. Add the eel, sour cream, salt, pepper, paprika, cumin and butter. Mix well and season with lemon juice.
Put plenty of oil in a large saucepan (about 5 cm)(approximately 2 inches) and heat to about 170°C (approximately 340°F). It is hot enough when small bubbles appear when a wooden spoon is inserted.
Cut the phyllo into 4 squares, about 10-12 cm (approximately 4-5 inches) on each side. Use a rounded mold to hold these squares in tube shapes. Bake each one in the mold in the hot fat about 2 minutes until golden brown. Dry on paper towels and remove the mold, then repeat with each of the other squares.
Using a piping bag, pipe the puree into the dough tubes. Serve sprinkled with chives and red pepper.