Fish with vine sauce
How to cook fish with vine sauce
For the broth separate the yolk from white. Mix flour, yolk, vine and 150ml water to become homogeneous mass and leave for about 10min. Whisk the whites with salt until becomes thick foam and carefully mix with the first mass. Divide the fish fillet into ten parts. Fill salt, pepper and mash. Heat the vegetable oil. Imbrue the every fish piece in a flour, the in broth. Fry in a warm vegetable oil until appears golden peel. Take out of oil to squeeze on table napkins.