Parsley and Dill Fish Balls


600g water
2 bay leaves
Salt, black pepper
500g fish (bones removed)
500g potatoes
15g parsley leaves
5-10g dill
50g spring onion (chop also a little of green parts)
50g mayonnaise
50g bread crumbs (+ some more fo coating)
Olive oil
Lemon slices

  • Put water, salt, black pepper and bay leaves
  • Insert steaming basket and place fish fillets inside
  • Chop potatoes into small pieces. Place them in Varoma Bowl
  • Steam all for 25 minutes at Varoma Temperature on Speed 1
  • Put steamed potatoes in a bowl. Set steaming basket aside and let the fish cool down a little
  • Empty TM Bowl. Chop parsley and dill for 5 seconds on Speed 7. Pour half of it onto potatoes. Add also olive oil, vinegar and salt. Mix and prepare your potatoe salad
  • Add roughy chopped spring onions into TM Bowl. Chopy for 5 Seconds on Speed 6
  • Add fish, bread crumbs and mayonnaise. Mix for 30 seconds on Speed 3
  • Divide it into 12 pieces. Roll your fish balls and flatten a little by pressing on the top
  • Put very little oil in a Teflon pan and fry fish balls
  • Serve your fish balls together with potato salad and lemon slices

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