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  • Fish Balls

    Fish Balls



    For the fish balls
    600 g cod fillet
    1 onion
    ½ bunch of parsley
    2 egg whites
    4 slices day-old bread
    bread flour
    sunflower oil


    For the sundried tomato sauce
    250 g sundried cherry tomatoes
    1 onion
    10 sundried tomatoes
    1 tbsp capers
    6 black olives
    4 tbsp olive oil
    salt and pepper
    ½ bunch of large leaf basil


    Make the fish balls

    Finely chop the fish with a knife and place it in a bowl. Finely chop the onion and parsley. Place chunks of bread into the food processor to make breadcrumbs and mix them with the fish, egg whites, onion, parsley and a bit of salt.

    Knead the mixture together with your hands. If it is too wet, add some rusk powder. Cover the mixture with a plastic wrap and place it in the fridge for at least 3 hours. Remove the mixture from the refrigerator and shape it into meatballs.

    Put the flour on a plate and roll the meatballs. Put the oil in a nonstick skillet and heat it over high heat. After it’s heated up, shake off any excess flour and fry the meatballs until they get a nice golden color. Remove them from the skillet using a slotted spoon and place them in a plate where you have laid absorbent kitchen paper.

    Make the sauce

    Drain the sundried tomatoes from oil, pat them dry with absorbent kitchen paper and chop them finely. Cut the cherry tomatoes in quarters, finely chop the olives and onion. Place a skillet over medium heat, add oil and when it’s heated up add the onion and sauté for 2-3 min. Then add the cherry tomatoes, dried tomato, olives and capers. Allow sauce to boil for 10 min. Serve the fish balls hot, with the tomato sauce and garnishing with fresh basil leaves.


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