As a child, I sometimes heard about fishers who returned after a few days at sea without a catch. I thought those were terrible stories. Nobody wants empty seas - because of nature and our food, but also for our children, who may want to become fishers themselves.
Prep time
15 mins
Cooking Time
25 mins
Serves
4
Ingredients
Ingredients
- 1 kg MSC certified Ling
Fish balls:
- 4 onions
- 1.5oz (43g) flour
- 1oz (28g) potato or corn starch
- 1 egg
- 1/3 - 3/4cup (100-200) ml milk
- Butter
- Olive oil
- A few stalks of chives
Remoulade (sauce): - 6.5oz (200ml) sour cream
- 3-5tsp (15-30ml) mayonnaise
- 4-6 small gherkins (in vinegar)
- 1oz (28g) capers (in vinegar)
- 1 sm handful parsley (finely chopped)
- 1tsp (5ml) mustard
- 1 MSC anchovy in oil
- Salt & pepper to taste
Cucumber spaghetti: - 1 cucumber
- Olive oil
- Lemon juice to taste
- Salt & pepper to taste
Method
Method
- Preheat the oven to 180 ºC / 356 ºF.
Fish balls
Chop the fish in a food processor and put it in a large bowl.
- Peel the onions and chop them finely in the food processor or use a knife.
- Mix the fish with the onions, flour, potato (or corn starch) and the egg. Add milk.
Make sure the mixture is not too wet, season with salt and pepper.
- Melt a knob of butter in a pan over medium heat.
Make small balls of the fish mixture with your hand and a spoon and place them in the pan until it is full. Fry them for a few minutes, turn them over and continue cooking until golden brown on both sides.
- Put the balls in an oven dish and sprinkle with oil. Cook the fish balls in the oven for 10 minutes or until cooked through.
Finely chop the chives and sprinkle them over the balls.
- Remoulade
Mix all the ingredients for the remoulade.
Season with pepper and salt and place the remoulade in the fridge until dinner is ready.
- Cucumber spaghetti
Wash the cucumber and cut it with peel into strings with a mandolin or grater.
Season with a few drops of oil, a little lemon juice, pepper and salt.
- ET VOILA!
Plate 2 or 3 of the fish balls and a generous spoon of remoulade with a nest of the cucumber spaghetti and garnish with a few extra capers.
