Fish balls by Laura Portelli

Europe 1 12:25 p.m., March 19, 2022

For 4 people :

• 250g basmati rice

• 200g White-fleshed fish.

  You can also use fish cooked the day before.

• 30 g of smoked haddock.

• Three sprigs of parsley

• Half a bunch of chives

• Ouch bears five leaves or a crushed garlic.

• Coriander seeds Pm

• Lime juice 1

• 3 egg whites

• Breading

• Type 55 flour

- Cook 250g of basmati rice for 20 minutes, which is too much.

- Mix 200g of white-fleshed fish such as pollack or cod or whiting cooked in the oven at 180• 6 minutes.

- Add 30g of diced smoked haddock.

- Then 3 sprigs of parsley, chopped chives.

- Add 1 crushed garlic or bear garlic: 5 leaves

- Then some coriander seeds.

Add lime juice.

- Mix all the ingredients until you get a paste.

Form a dumpling.

Roll it in flour, egg white, and breadcrumbs.

- Bake at 200° for 15 minutes.

You can also fry the dumpling.

For garnish:

• 1 large Romanesco cabbage

• PM sesame oil

• 1 piece lime

• Curry

• Cebette 2

- Blanch the Romanesco choice That is to say, plunge it into cold water and when the water boils, drain it.

Cut the cabbage into rather large tops.

Coat it with a mixture of sesame oil and curry.

Add salt and put in the oven at 200° for 10 minutes.

- Prepare the dish, add a vinaigrette composed of lime and sesame oil, salt, and finely cut spring onions.