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Fish-balls from Constantinople

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Fish-balls from Constantinople

Ingredients

500 gr. fish fillet or frozen
1 onion chopped
flour for all uses
1 egg whisked
Sea salt
Freshly ground pepper
dill chopped
sunflower oil
  • Difficulty: Medium

Ingredients

Narration

Fasting and unimaginable tasty

 

psarokeftedes_politikoi_1
The preparing process

Another delicacy that I loved when i was little and now I appreciate it even more is fish-balls from Constantinople by my aunt Sophia. They are easy to make and loved by both young and old.

I like it a lot to serve them with mayonnaise and caper or chopped pickled cucumber.

Another idea is to serve fish balls with long-grain rice boiled in saffron from Kozani or fried potatoes cut by hand.

The recipe is yours.

psarokeftedes_politikoi_2

 

 

Fish-balls from Constantinople by aunt Sofia

Steps

1
Done
15 min.

Boil the fish in a pot or cook in a frying pan for 15 minutes.

2
Done

We remove them let them drain and keep a little bit of the broth.

3
Done

In a pan with olive oil sauté the onion.

4
Done

In the fish broth we add 2 tbsp flour while stirring rapidly until it dissolves and doesn't get lumpy. Pour the flour mixture into the pan and stir to create a béchamel and remove it from the heat. Whisk with a fork.

5
Done
3 hours

In a bowl, add the pieces of fish, lots of dill, egg, salt, pepper, bechamel and stirring well. Cover the bowl with plastic membrane and place it in the refrigerator for 3 hours.

6
Done

We knead and create uniform balls deep them in flour and fry them in sunflower oil and turn them with a forceps.

7
Done

In a platter we lay down absorbent paper and spread the fish-balls so they drain the excessive oil.

8
Done

We serve in a a deep platter that we have spread with leaves of basil.

9
Done

If we want we can garnish with fennel or parsley.

TasteDriver

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