For 4 kids
300 g of CORVINA REX FRESCAMAR in fillets without skin or thorns
100 g of leek
60 g of butter
60 g of flour
600 ml of milk
For the breading:
2 cloves of garlic
Soft olive oil
Salt and white pepper
Estimated time: 45 min + 6 hours of rest
In a saucepan with a little oil, sauté the Corvina Rex fillets until they catch their color. Remove and crumble.
In the same saucepan, pour the butter, garlic and leeks chopped and simmer. Once they are poached, add the flour and stir one minute approx.
Add the Rex Corvina crumbled and milk and stir to dilute the flour well. Season to taste and simmer for 25 minutes stirring occasionally.
Put the resulting dough in an airtight container and let stand 6 hours in the refrigerator.
After that time, form balls with the dough, cover with the beaten egg and bread crumb and fry in abundant oil until brown.