For 4 servings

Ingredients

4 slices of salmon
½ lb mussels
1 lb shrimps
1 lb potatoes for a purée
1 onion
1 garlic
Fennel
White pepper
½ chilli
2 eggs
Flour
Bread crumps

Preparation

Sauté salmon with salt, pepper and fennel. Sauté shrimps on a different saucepan and steam mussels on a pot. Sauté onion, garlic and chilli. Add salmon, peeled shrimps and chopped mussels.

Aside, cook a thick potato purée.

Mix the purée with the other ingredients and do small 2” balls. Coat the balls in flour, egg and bread crumps and deep fry. Once ready, set the balls on a paper tower to expulse the excess of oil.