Europe 1 12:32 p.m., May 14, 2022

Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.

For 4 people

Preparation time: 2 hours

Cooking: 1 hour

INGREDIENTS

600 g of white fish fillet (monkfish, turbot, sea bream)

2 shallots

1 bunch of chives

1 bunch of cilantro

1 salted lemon

40 g sun-dried tomatoes

2 eggs

1 teaspoon of cumin

1 teaspoon of turmeric

50g flour

200g breadcrumbs

400g potatoes

2 fennel bulbs

1 onion

2 cloves garlic

1 pinch of saffron

1 star anise

2 liters of fish stock

Passedat olive oil

Salt pepper

RECIPE PROGRESSION

Cut the fish into small cubes, set aside.

Chop together the bunches of chives and coriander, the skin of the candied lemon, previously desalted, and the dried tomatoes, set aside.

In a salad bowl, mix the fish with the chopped ingredients and the spices and the previously browned shallots and the eggs.

Form small balls, roll them in the flour then the breadcrumbs, set aside

Cut the potatoes and the fennel into small cubes of about 1 cm.

Chop the onion and the garlic.

Fry everything in olive oil in a saucepan.

Add the saffron and the star anise, moisten with the fish stock.

Cook over low heat for 45 mins.

Season the meatballs with olive oil, salt and pepper.

Bake at 160°C for 15 minutes.

In a deep plate, pour the broth and arrange the fish balls on top.