Louise-Adélaïde Boisnard 7:54 p.m., March 19, 2022
Each week, a chef presents one of their recipes at the Table des Bons Vivants.
This week, Laura Portelli offers you her recipe for fish balls.
Easy, it is ideal for using up leftover cooked fish.
Each week, a chef presents one of their recipes at the Table des Bons Vivants.
This week, Laura Portelli offers you her recipe for fish balls.
Easy, it is ideal for using up leftover cooked fish.
For 4 people :
250g basmati rice
200g white fish.
You can also use fish cooked the day before.
30g smoked haddock
Three sprigs of parsley
Half a bunch of chives
Wild garlic (five leaves) or crushed garlic.
Coriander seeds
Juice of a lime
3 egg whites
Breading
Type 55 flour
Cook 250g of basmati rice for 20 minutes, i.e. overcook it.
Mix 200g of white-fleshed fish such as pollack or cod or whiting cooked in the oven at 180 degrees for 6 minutes.
Add 30g of smoked haddock, diced.
Then 3 sprigs of parsley and chopped chives.
Add 1 crushed garlic or bear garlic then coriander seeds.
Add lime juice.
Mix all the ingredients until a paste forms.
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
Sesame oil
1 piece lime
Curry
2 spring onions
Blanch the Romanesco cabbage.
That is to say, immerse it in 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 made up of lime and sesame oil, salt, and finely cut spring onions.
Enjoy your lunch !