Fish balls with rice by Laura Portelli

Fish balls with rice by Laura Portelli

Louise Adelaide Boinard

Every week the chef presents one of his recipes on the Table des Bons Vivants. This week Laura Portelli brings you her recipe for fish balls. Lightweight, it’s perfect for using leftover cooked fish.

Every week the chef presents one of his recipes on the Table des Bons Vivants. This week Laura Portelli brings you her recipe for fish balls. Lightweight, it’s perfect for using leftover cooked fish.

For 4 people:

250 g basmati rice

200 g of white fish. You can also use fish cooked the day before.

30 g smoked haddock

Three sprigs of parsley

Half a bunch of green onions

Wild garlic (five leaves) or crushed garlic.

coriander seeds

lime juice

3 egg whites

Breading

Type 55 flour

Boil 250 g of basmati rice for 20 minutes, i.e. digest.

Mix 200 g of white fish, such as pollock or cod or blue whiting, cooked in the oven at 180 degrees for 6 minutes.

Add 30g smoked haddock, diced.

Then 3 sprigs of parsley and chopped green onions.

Add 1 crushed garlic or bear’s garlic, then coriander seeds. Add lime juice.

Mix all 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 dumplings.

For decoration:

1 large romanesco cabbage

Sesame oil

1 lime

Curry

2 onions

Blanch Romanesco cabbage. That is, immerse it in cold water, and when the water boils, drain.

Chop the cabbage into fairly large pieces. Brush it with a mixture of sesame oil and curry. Salt and put in a preheated oven to 200 ° for 10 minutes.

Prepare the dish, add the lime and sesame oil dressing, salt and finely chopped green onion.

Enjoy lunch!

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