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
- 1 kg MSC certified flaky white fish (e.g. haddock, hake)
Fish balls:
- 4 onions
- 43g flour
- 28g potato or corn starch
- 1 egg
- 100-200 ml milk
- Butter
- Olive oil
- A few stalks of chives
Remoulade (sauce): - 200ml sour cream
- 15-30ml mayonnaise
- 4-6 small gherkins (in vinegar)
- 28g capers (in vinegar)
- 1 sm handful parsley (finely chopped)
- 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
- 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.
 | Chef Naledi's Tip: The perfect recipe for kids to cook with their parents, promising loads of family fun in the kitchen. All components can also be assembled into a kebab. |
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