1 (1 pound) whole fish, dusted with flour and powdered sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (6 ounce) serving platter potatoes
1/3 cup potato puree
1 (20 ounce) can crushed or drained tomatoes
1 (21 ounce) can tomato paste
Preheat oven to 400 degrees F (200 degrees C).
In a medium mixing bowl, combine the flour mixture, cream cheese, sour cream and canned tomatoes. Mix well. Make a well in the center of the prepared mixture and pour in flour mixture, tomato paste and tomato puree. Stir this well until the flour is evenly distributed and thickened, about 1 inch on a skewer or pastry blender. Roll the dough into 1 inch balls and place them 2 inches apart onto ungreased baking sheet.
Bake for 20 to 25 minutes, or until tender and lightly browned.
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