Briouats or foliated with fish

60 leaves of pastille
2 kg of coal fish or whiting
1 bouquet of minced parsley
1 soup spoonful of red pepper
1/2 coffee spoonful of cumin
1/2 coffee spoonful of salt
6 peeled cloves of garlic
3 soup spoonful of lemon juice
5 soup spoonful of oil
oil for frying

1. Poach the chosen fish for some minutes in salty water, remove skin and fishbones, crumbble and mix in a container with parsley, red pepper, cumin, salt, garlic, lemon juice and oil.
2. Cut the leaves of pastille in two pieces, take 1/2 of one leaf in its length, bring down the sides to the center to have a rectangular border.
3. Put one soup spoonful of the mixture in one extrimity then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the forcemeat.glue the extremity with eggs, to serve the briouats, fry them in a very hot oil, remove them with a skimmer when they have a golden color, drain and put them on an absorbing paper.
4. They can be served hot, crown-shaped within a plate, with a saucer of chilly sugar and cinamon.