Fish Meatballs with Greens
We start this delicious recipe by preparing the oven, setting it to a temperature of 200 degrees Celsius, to ensure it is well heated before introducing the ingredients. The potatoes, the stars of this recipe, need to be carefully peeled and washed under a stream of cold water to remove any impurities. Once peeled, we cut them into large cubes so that they cook evenly. We put them to boil in a pot of salted water, where they will cook until soft, but not too much, so they don't turn into mash. Once they are well boiled, we will drain the water and let them cool a bit.
In the meantime, we take care of the fish. It is essential to season it with salt and pepper to enhance its flavors. After seasoning, we wrap the fish tightly in aluminum foil, which we grease beforehand with a little butter to prevent sticking. We then place it in the oven, leaving it to bake for 12-15 minutes until it becomes tender and fragrant. After this time, we carefully unwrap the foil package to drain the accumulated juice over the boiled potatoes, which will give them extra flavor. With a fork, we mash the potatoes, turning them into a thick puree.
After removing the skin and bones from the smoked fish, we chop it finely and add it over the mashed potatoes. To give a fresh taste to our dish, we incorporate half of the amount of herbs and a tablespoon of mayonnaise, mixing the ingredients well. Here, we have the opportunity to adjust the seasonings by adding a few drops of Tabasco sauce for a hint of spiciness, along with salt and pepper to taste.
From the obtained mixture, we form 8-10 meatballs with our hands, which we roll in breadcrumbs, ensuring they are evenly coated, and then we flatten them slightly to have a nice shape. We line a baking tray with parchment paper, greasing it with a little butter to prevent the meatballs from sticking, and then we place them in the tray, preparing them for the oven. We bake them for about 20 minutes at 220 degrees until they become golden and crispy.
For the sauce that will accompany the meatballs, we mix the remaining herbs with crème fraîche and the leftover mayonnaise, seasoning with salt, pepper, lemon juice, and a small amount of sugar to balance the taste. This sauce will add an extra freshness and will perfectly complement our dish. Finally, we serve the meatballs warm, alongside the flavorful sauce and perhaps a side of green salad or fresh vegetables, to turn this meal into a true feast. Bon appétit!
Ingredients: 250 g potatoes, 150 g fresh fish fillet, 150 g smoked fish fillet, 2 tbsp chopped parsley, 3 tbsp chopped dill, 3 tbsp mayonnaise, Tabasco sauce, 2 tbsp crème fraîche, juice from 1/4 lemon, 80 g butter, salt, pepper, a pinch of sugar, breadcrumbs.
