Fish Meatballs On Carrots Puree

Fish Meatballs On Carrots Puree

Ingredients:
2 tablespoons olive oil for grilling the meatballs
4 sprigs of parsley

Directions:
For the meatballs: 2 lb (900 g.) fillets of white fish without skin, 1 head very finely
chopped onion, 2 tablespoons of ground hazelnut or walnut, a pinch of grated nutmeg,
ground black pepper and salt to taste, 1 chili pepper finely chopped
For the puree: 3-4 large carrots, 3 cloves of garlic, 1-2 roasted red peppers, the juice of ½
lemon, 2-3 sprigs fresh coriander, a pinch of ground cumin, 1-2 tablespoons olive oil, salt
to taste
Way of preparation:
Carefully cut the fish very finely or grind it in a meat mincer. Place it into a deep bowl.
Add all the ingredients for the meatballs. Knead the mixture well until smooth. Smear
your hands with olive oil and form 12 or 15 meatballs. (Depending on what size you
prefer to have). Heat the tray in the oven preheated to 428°F (220°C). Smear it with olive
oil and arrange the meatballs. Pour over them with remaining olive oil. Bake them for 10
minutes on each side.
For the puree: Peel and cut the carrots into small pieces. Pour over with 2 cups of water.
Add a pinch of salt. Put them on the stove; let them cook for 20 minutes. Then, drain them
and put them in a deep bowl. Add the remaining ingredients and blend the mixture. If the
mixture is thick, add a few tablespoons of water in which you have cooked the carrots.
Serve on the bottom of bowl 2-3 tablespoons of pureed carrots. On it put 2 or 3 balls for
each portion. Garnish the meal with a sprig of parsley.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
119. SQUID WITH SPICY STUFFING
Ingredients for 4 servings: