FISH CROQUETTES with SALSA 2

MONKFISH 00966 CROCCETTE INGREDIENTS for 4 PEOPLE 400 g of angler already clean, 250 g of tomato sauce, one onion, one egg, one teaspoon of baking powder, 1/2 glass of white wine, flour, a tablespoon of olive oil, salt, pepper.

Season the fish with salt and pepper.

Chop the onion and sofriggere it in a saucepan with a tablespoon of oil.

Add 4 tablespoons of tomato sauce and the fish.

Cook with the lid fresh focus for 5 minutes.

Add the wine and let it evaporate, continue cooking 5 minutes.

Remove from heat and pass it all with the Blender, puree until smooth and homogenous.

Separated from the yolk and egg white until foamy firmly attach it with a pinch of salt.

Add the mashed fish the egg yolk and stir with a wooden spoon; incorporate the flour sifted with baking powder: use a sufficient amount of flour to obtain a fairly thick mixture.

Incorporated finally the snow mounted albumen and stir gently.

Pour some spoonfuls of mixture prepared in plenty of hot oil and FRY until they will be well browned; drain carefully, then place on paper towels, then serve hot.

Served the croquettes with tomato sauce aside.