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white fish breadcrumbs egg fresh herb garlic salt pepper olive oil white wine garlic lemons chilies handful parsley
Viewed: 14 - Published at: 8 years agoIngredients
- 350 g white fish fillets
- 20 g breadcrumbs
- 1 egg
- 1 tablespoon chopped fresh herb (Basil, Parsley, Tarragon)
- 1 garlic clove, minced
- 1 pinch sea salt
- 3 grinds pepper
- 2 tablespoons olive oil
- 200 ml white wine
- 4 garlic cloves, chopped finely
- 2 lemons, zest of
- 2 large chilies, chopped finely
- 1 handful parsley, chopped finely
Method
- In a blender pulse the fish together with the egg until chopped finely but not completely mushed.
- Transfer this to a mixing bowl and add the Breadcrumbs, Garlic and Herbs and season with salt and pepper.
- Then mix thouroughly and leave to mingle for 10 minutes.
- The breadcrumbs will now absorb the moisture.
- Shape the mixture into Walnut sized balls and cover with cling film.
- Refridgerate for an hour to let them firm up.
- To make the Fishballs:.
- drizzle them after they are cooled with some olive oil and swish around to get them all coated.
- Then grill them on some grease proof paper under a medium grill, turning occationally for about 10 minutes.
- Meanwhile cook the Linguine in salted water for 10 minutes (100g raw pata per person).
- For the sauce, heat a wok and pour in the oil, add the garlic and chilli and let it sizzle for a minute, then add the lemon zest and parsley and the linguine.
- Stir it all together and voila!
