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Ingredients
for
4
Fish Balls on Fennel Salad
35 min., ready in 50 min.
Time:
Ingredientsfor
- For the meatballs
- 500 grams Mackerel (ready to cook, skinless)
- 2 slices Toast
- 50 milliliters Whipped cream
- 1 egg
- 1 Tbsp finely chopped Dill
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- 2 Tbsps vegetable oil (for cooking)
- For the fennel salad
- 2 Fennel bulb
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- also
- 100 grams Pastry flour
- 1 egg
- 100 grams breadcrumbs
- 30 grams clarified butter
- parsley (for garnish)
Preparation
1.
Rinse the fish, pat dry and chop. Soak the bread in the cream, then puree in a blender with the fish, egg and dill. Season with salt and pepper. Should the mass be too soft, mix in white bread crumbs. Season with salt and pepper. Rinse the fennel, quarter, remove the hard stalk and cut or microplane the fennel into thin strips.
2.
Season with salt, pepper, lemon juice and oil and arrange on plates. From the fish mixture shape 4 meatballs. Coat first in flour, then in beaten egg and finally in breadcrumbs and cook in hot butter in a skillet over medium heat until golden brown. Remove and arrange on the fennel salad. Serve garnished with parsley leaves.