Fish pancakes, rice vermicelli

Ingredients

• 2 white fish fillets of 150 g skinless, without edges
• 1 nest of rice vermicelli (50 g)
• 1/2 bouquet of coriander
• 1 tablespoon (s) with sesame seeds
• 1 egg
• 1 organic lemon
• 60 g dry apricots
• 2 teaspoon (s) of Harissa

• olive oil

• Salt and pepper

Preparation

1. Crush and break the vermicelli in a bowl, cover them with boiling water for 3 minutes. Drain and put back in the bowl.

2. Rinse the coriander and switch it while keeping leaves for decoration. Cut the fish into large and small pieces, add to the vermicelli. Add the sesame seeds.

3. Break the egg and place it on the vermicelli.

4. Grate the zest half of lemon, add in the bowl. Salt, pepper. Crush the preparation with the damp hands well. Divide into four parts and form 2 cm thick pancakes.

5. Heat olive oil in a large skillet. Brown the pancakes for 3 to 4 minutes on each side, drain on absorbent paper.

6. Mix in a blender the apricots, the harissa, the juice of half a lemon and 6 cl of boiling water.

7. Season and divide into two plates.

8. Place the pancakes on it, then the rest of the coriander leaves and serve with lemon quarters.