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| Fish Balls |
Ingredients
1 kilo sea bass
1/2 liter milk
1 glass of flour
1 bunch parsley
1 carrot
1 bay leaf
1 celery
3 eggs
1 lemon juice
100 g breadcrumbs
50 g margarine
1 pinch ground black pepper
1/2 glass olive oil
1 pinch allspice
salt
Cooking Instructions
First melt the margarine in a pan, add 1/2 glass flour and saute for two minutes while stirring. Add a pinch of salt to the milk and add this milk gradually to the pan while stirring very rapidly at the same time so that flour and margarine absorb the milk. Cook until the mixture becomes like a pudding. Scrape off the scales do the fish and gut. Cut off the heads and fins, wash very well later drain. Place in cold water to cover and add the scraped and washed carrot, bay leaf, celery leaves, lemon juice, egg whites, salt and black pepper. Place the pan on heat, blanch for ten minutes, remove from heat and leave to cool. After removing the skins and small bones of the fish, flake the flesh. Sprinkle chopped parsley over flaked fish and blend very well together, pour the prepared sauce over. Add two egg yolks and place the pan over moderate heat warm for two minutes while stirring with a wooden spoon. Brush flat surface with oil and pour the mixture over, spreading it over so that it would be half inch thick, later let it cool, afterwards from the desired shapes with a glass. Break the third egg into a procelain bowl, add a pinch of salt and beat. Flour the fishballs, using the rest of the flour, brush with the egg mixture and later roll in breadcrumbs, and put in a frying pan filled with olive oil. Fry on high temperature until brown. Place the fish balls on a plate, decorate with lemon slices and serve. Enjoy.
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