Fish Pancakes

Ingredients for Fish Pancakes

Instructions for Fish Pancakes

To prepare the Fish Pancakes recipe, please follow these instructions:

Stir the fishfather with eggs, onion, parsley, salt and pepper. Leave the father rested in a refrigerator for approx. 30 minutes.

Let half of the butter become golden in a pan (about 21 cm in diameter). Divide the dad in the forehead of a thick pancake. Step on low heat for approx. 10 minutes. Let the fish pancake slip on a saucepan. Bring the rest of the butter on the fish pancake and put the forehead over like a lid. Turn it fast and move on for approx. 10 minutes, continued at low heat.

Lightning Vegetables - Slowly share the squash and remove the kernels. Cut squashes for approx. 1/2 cm. Thick slices (possibly small tern). Allow the butter to melt in a wok or deep pan by high heat, but without burning.

Season the corn with even heat for approx. 2 minutes. Add porcelain and sweat for approx. 1 minute. Add squash and turn out for approx. 2 minutes (about 5 minutes in total) Add the rest of the ingredients and taste to.