Rissois

Rissois are small fried dough pockets with a fish or possibly crab filling, served as entrées in many restaurants.

Make a choux pastry with the ingredients for the dough, knead the dough on the countertop to cool and rest.

For the filling, remove the bones from the fish and chop it with a fork. Sauté the onions in butter or light butter, sprinkle the flour and pour the milk. Thicken the sauce, add the fish or shrimps, parsley and egg yolks and season with pepper, lemon, salt and freshly grated muscatel. Allow the filling to cool.

Roll out the dough, spread small heaps of the filling evenly on it and form small crescent-shaped pockets. Turn the dough pockets in beaten egg on the other side and coat with breadcrumbs.

Then fry in hot fat in oil.

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