Cod meatballs and 2 garlic cloves

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Cod meatballs and 2 garlic cloves

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Ingredients

1500 gr. salted cod
A shot of Ouzo
2-3 fresh onions finely chopped
fresh dill or chopped fennel
1 sprig of rosemary
FOR KOURKOUTI
250 gr flour sifted
3 kg sharply baking powder
Half a kg salt
Half a kg sugar
1 small beer cool
FOR THE FINISH
nuts coarsely chopped
FOR THE GARLIC
6 large potatoes boiled
3-5 Garlic cloves
juice from a juicy lemon
A little vinegar
fine olive oil
FOR GARLIC BEET
5 large potatoes boiled
2 beets boiled
3 Garlic cloves
juice of 1 juicy lemon
A little vinegar
fine olive oil
  • Medium

Ingredients

  • FOR KOURKOUTI

  • FOR THE FINISH

  • FOR THE GARLIC

  • FOR GARLIC BEET

Directions

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Cod meatballs and 2 garlic cloves

Three recipes harmonious of the sea and the land

Efi is inspired by the colors of spring and creates seafood delicacies that drive her crazy.

The recipes are very easy and delicious. The only difficulty is the undoing of the cod which takes several hours.

Because I do not like salt very much I followed the recipe but I used frozen cod fillet and I really liked it, but Efi did not have the same opinion… what to do she likes salty. The batter dressed the meatballs uniquely and the onion together with the fennel was the perfect harmony with the cod.

The garlic had this velvety texture and that of the beetroot had such a happy color. I chopped the walnuts and put them in the garlic and I really liked them but my friend serves them separately.

Incredible combination… harmonious flavors of the sea and the land.

Cod meatballs and 2 garlic cloves

By Efi Markozanes, Mykonos

Steps

1
Done

We shake the cod very well to remove the salt.

2
Done

We open it with a sharp knife, we clean it from the bones and we cut the fins.

3
Done
2 days

We remove the skin and we cut the cod into small relative pieces.
We put it in a large bowl with cool water and we leave it for 2 days, changing the water often. So the cod will get a nice taste.
In the last water we put a sprig of rosemary.

4
Done

We put the flour, salt, sugar, baking powder and beer in a bowl. We mix well with the wire until it becomes porridge.

5
Done
15-20 minutes

We add the spring onions and the dill or fennel. Stir, cover and refrigerate for 15-20 minutes.

6
Done

We drain the cod and dab it to drain the water.
We put the pieces of cod in the batter and turn it so that the cod hugs the batter.

7
Done
4-6 minutes

In a deep frying pan we put the olive oil or the seed oil to burn and we throw spoons from the porridge. We let it cook well for 2-3 minutes and then turn with the spatula from the other for another 2-3 minutes.

8
Done

Once they turn red, we take out the meatballs and leave them on a plate lined with absorbent paper to remove the oil and sprinkle them with ouzo for a nice aroma.
We serve on a plate with the two garlic cloves, the beetroot salad and walnuts.

9
Done

FOR THE GARLIC

We melt the potatoes, garlic in a blender and slowly add the olive oil, lemon juice and vinegar. We try the taste and we add salt or pepper or a little more olive oil.

10
Done

We serve including if you want the garlic with olive oil and we put walnuts next to it.

11
Done

FOR THE GARLIC BEET

In the second version of the garlic, WE melt the potatoes, beetroot, garlic, olive oil, lemon juice and vinegar in a blender and try. If you want, we add a little more olive oil and serve with walnuts.
Next to it we put a salad of beets cut into frames.

TDriver

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