|Pomfret/Ghol /salmon||500 Gram|
|Parsley sprigs||1 , chopped|
|Fat||30 Gram (to fry (absorption))|
|Court bouillon||1 Cup (16 tbs)|
1. Clean, cut and boil fish in court bouillon.
2. Flake and skin fish and remove bones.
3. Boil and mash potatoes.
4. Mix fish, potatoes and seasoning.
5. Divide into equal portions, shape and coat with egg and toss in breadcrumbs.
6. Reshape and fry in hot fat. Drain and serve hot garnished with parsley.