Ingredients:
Small potatoes 8
250g of mussel meat
250g of prawns
1 Tomate
1 cebolla
1/2 glass of white wine
A few sprigs of parsley
1/2 liter of fish broth
Flour (XNUMXg)
2 beaten eggs
1/4 liter of olive oil
salt.
Preparation:
For the filling, sauté half a finely chopped onion in a frying pan, once poached add the meat of the mussels and the prawns, all finely chopped and mix well.
For the sauce, in another pan, sauté the other half of the onion, the chopped parsley and the tomato cut into small pieces. After cooking a few minutes, bind the sauce with 2 tablespoons of flour. Once the flour is cooked, add the fish stock and white wine. Cook the sauce over a low heat for fifteen minutes and then we pass it through the food mill and through the strainer so that we have a fine sauce.
For the potatoes, peel them, cook them in salted water, and once cooked, remove part of the meat. They are filled with the seafood preparation, they are coated with flour and egg and they are put to fry. They are removed to a plate with absorbent paper and are served with the sauce.