Skip to main content

Fish Balls with Remoulade Sauce and Cucumber Spaghetti

A recipe from...
Prep time
15 mins
Cooking Time
25 mins
Serves
4

Ingredients

  • 1 kg MSC certified Ling
*Or any MSC certified flaky white fish e.g. Haddock, Hake, Cod

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
Make a lot of these balls and put them in the freezer! Also, if you make the fish mixture a few hours before cooking, then the balls are even better! Also, they also taste really nice the day after, and you can eat them cold!

Method

  1. Preheat the oven to 180 ºC / 356 ºF.

    Fish balls


    Chop the fish in a food processor and put it in a large bowl.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 1
  2. Peel the onions and chop them finely in the food processor or use a knife.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 2
  3. 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.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 3
  4. 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.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 4
  5. 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.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 5
  6. Remoulade

    Mix all the ingredients for the remoulade.

    Season with pepper and salt and place the remoulade in the fridge until dinner is ready.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 6
  7. 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.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 7
  8. 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.
    Fish Balls with Remoulade Sauce and Cucumber Spaghetti - Step 8

Also featured in ...