Spicy fish balls
A nice Turkish recipe. The main course contains the following ingredients: fish, currants, pine nuts, herbal stock, white wine vinegar, fresh cod fillet, spring onions, fresh dill (a 15 g), old white bread (2 to 3), garlic, tomato puree, egg, cinnamon powder, salt, (freshly ground) pepper, flour, olive oil and lemon.
- 1 tablespoon currants
- 2 tablespoons pine nuts
- 1 herbal stock
- 2 tablespoons White wine vinegar
- 450 g fresh cod fillet
- 3 bunch onions
- Bag fresh dill a 15 g
- Slices old white bread 2 to 3
- 1 clove garlic
Fry into small currants in 2 tablespoons of warm water.
Roast pine brown in dry frying pan.
In a large pan, bring 5 dl of water to the boil and boil bouillon in it.
Add vinegar and let fish fillets in broth be boiled in about 4 minutes.
Meanwhile, clean the spring onions and cut them fine.
Dill finely cut.
Remove fish from the pan with a skimmer and let it drain well.
Put the fish meat in the bowl and make it fine with the fork.
Cut crusts of bread, crumble bread and add 2/3 of the fish.
Peel the garlic and press it over it.
Add spring onion, currants, pine nuts, dill, tomato puree, egg, cinnamon powder, salt and pepper to fish.
Mix everything together well until smooth, cohesive mixture.
If necessary, add more bread crumbs.
Form about 20 balls of fish mixture.
Sprinkle flour into deep plate.
Heat oil in large frying pan with non-stick coating.
Fishballs swirl through the flour and fry over brown and overcooked in about 10 minutes.
Serve with slices of lemon..
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