Fish balls with yoghurt sauce
For the fishtballs:
For the yoghurt sauce:
Chop the spring onion and fennel very finely, put the leaves aside. Poach in a frying pan with a spoonful of olive oil. Leave the fried food to cool down, put it in a bowl and add the fish, chopped into very small cubes. Then add the chives, mustard, soya, egg, chopped garlic and mint, season with salt and pepper. Mix everything together and keep in the fridge. Make the fishballs, dredge in flour and the egg and parsley mixture. Fry in a pan with olive oil. Set aside.
To make the yoghurt sauce, finely chop the shallot and fry in a pan with extra virgin olive oil, add the yoghurt and stir for a few minutes until it becomes more liquid. Add the lime juice.
Serve the meatballs on a plate with the hot yogurt sauce on top.