Ingredients
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500 gr. fish filletor frozen
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1 onionchopped
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flour for all uses
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1 eggwhisked
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Sea salt
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Freshly ground pepper
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dillchopped
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sunflower oil
Directions
Fasting and unimaginable tasty
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.
Fish-balls from Constantinople by aunt Sofia
Steps
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1
Done
15 min.
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Boil the fish in a pot or cook in a frying pan for 15 minutes. |
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2
Done
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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. |
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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. |
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5
Done
3 hours
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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. |
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6
Done
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We knead and create uniform balls deep them in flour and fry them in sunflower oil and turn them with a forceps. |
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7
Done
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In a platter we lay down absorbent paper and spread the fish-balls so they drain the excessive oil. |
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8
Done
|
We serve in a a deep platter that we have spread with leaves of basil. |
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9
Done
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If we want we can garnish with fennel or parsley. |
