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Fish Balls by Laurent Mariotte

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 8 minutes
Energy: 288 kcal / serving

Instructions

  • 1.   In a saucepan, heat the coconut milk with the lime and curry powder.
  • 2.   Peel and chop the onion. Peel and grate the ginger. Soak the bread in water for a few seconds, then squeeze out the excess water.
  • 3.   Cut the fish fillet into large pieces and blend with the onion, grated ginger, bread, and egg. Season with salt and pepper. Add the coriander bouquet. Add the Espelette pepper and blend everything again.
  • 4.   Shape the fish mixture into balls using floured hands. Heat the grapeseed oil in a sauté pan and place the balls in it.
  • 5.   Cook until they are well browned, about 4-5 minutes, turning them regularly. Drain on paper towels.
  • 6.   Add a squeeze of lime as soon as the balls come out of the pan. Add a lime zest for color and serve the sauce in a bowl on the side. Enjoy.

Ingredients for servings

  • 400 g of black pollock
  • 1 onion
  • 1 fresh ginger
  • 130 g of whole wheat sandwich bread
  • 1 egg
  • ½ fresh coriander
  • 1 grape seed oil
  • 1 Espelette pepper
  • 125 ml of coconut milk
  • 2 tablespoon of curry powder
  • 1 lime

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    288 kcal
    14 %
  • Fat
    9,74 g
    14 %
  • of which saturated
    6,22 g
    31 %
  • Carbohydrates
    17,82 g
    7 %
  • of which sugar
    4,3 g
    5 %
  • Protein
    28,83 g
    58 %
  • Fibers
    5,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.