Fish balls with yoghurt sauce
4
40'
Ingredients:
For the fishtballs:
500 g of clean hake
35 g of spring onion
70 g fennel bulb
10 ml of extra virgin olive oil
10 g of chives
7 g mustard
10 g soy sauce
6 g minced garlic
1 small egg
5 g fresh chopped mint
30 g of breadcrumbs
salt
pepper
Flour and egg with chopped parsley for batter
For the yoghurt sauce:
200 g of Culinary Yoghurt Quescrem
6 g of garlic
75 g of shallots
10 ml of extra virgin olive oil
15 ml of lime juice
Directions:
1
Fishballs:
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.
2
Yoghurt sauce:
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.
To finish:
Serve the meatballs on a plate with the hot yogurt sauce on top.
