Fish Balls

TÜRKÇE İÇİN TIKLAYIN

Even if there are fish like salmon or tuna which you can globally find in many places of the world, the variety of the fish you can find differs from one country to another depending on the sea and lakes that you are surrounded with. Since I live in Italy I prepared fish balls with Merluzzo fish which is commonly sold and used around here. I used frozen Merluzzo fillets. I believe this could be prepared using other kinds of fish as well but I haven't tried yet

400g fresh or frozen Merluzzo fish fillets (without fishbones)

1 clove of garlic

15g parsley leaves

40g stale bread or bread crums (I used bread crumbs)

50g roughly chopped emmental cheese

200g fresh or 400g frozen spinach (I used frozen)

Salt black pepper

Top:

20g roughly chopped parmesan

20g cornmeal (maize flour – polenta)

40g bread crumbs

Salt, black pepper

Sunflower oil

Preparation:

• If you will use frozen fish or spinach as I did take them out of the freezer in advance and defrost (Or  use microwave to defrost)
• Squeeze out spinach and drain all the liquid
• Throw out the water of defrosted fish.

Top:

• Mix parmesan, bread crumbs, cornmeal, salt and pepper for 10 seconds on Turbo Speed.

Fish Balls:

• Chop garlic and parsley for 5 seconds on Speed 7. Clean down the sides of TM Bowl with spatula
• Add stale bread (or bread crumbs) and emmental. Mix for 10 seconds on Speed 5-6
• Add spinach and chop for 3 seconds on Speed 5
• Add fish, salt and black pepper. Mix for 30 seconds on Speed 5. Mix also with TM Spatula through the lid of TM Lid
• Preheat oven at 180°C
• Cover oven tray with baking paper, prepare fish balls, flatten a little by pressing with your hands, coat them with bread crumbs mixture and place in oven tray (I prepared 16 balls in total, 40g each)
• Brush with a little oil (or spray a little oil)
• Bake them in preheated oven for 20 minutes. In the last 5 minutes turn on also grill option to brown them
• You can serve with salad (I served with salad and steamed veggies)

Afiyet olsun...

The link for the original recipe is here