Fish balls with honey-mustard vinaigrette
Salmon-trout fish balls fried until golden, served over a potato, pea and carrot garnish with a honey-mustard dressing.
⏱️ Prep: 60 min
Ingredients
| 800 г | salmon trout fillet |
| — | zest of 1/2 lemon |
| 70 г | breadcrumbs |
| 1 | small onion |
| 1 стрък | rosemary |
| 1/2 | red pepper |
| 1 | egg |
| на вкус | salt |
| 1 щипка | hot red pepper |
| 2 с. л. | Dijon mustard |
| — | olive oil for frying |
| — | flour for coating |
| 40 мл | white wine vinegar (for the dressing) |
| 1 с. л. | pomegranate syrup |
| 3 с. л. | honey |
| 1 с. л. | Dijon mustard (for the dressing) |
| 100 мл | extra virgin olive oil |
| 300 г | potatoes (for the garnish) |
| 200 г | frozen peas |
| 200 г | carrots |
| 1 глава | red onion |
| 1 стрък | thyme |
| 2 с. л. | olive oil (for the garnish) |
| на вкус | salt (for the garnish) |
Instructions
- Finely chop the fish fillet with a knife.
- Finely chop the onion, rosemary and pepper.
- In a bowl combine the chopped fish fillet, the onion, rosemary, pepper, egg, lemon zest, Dijon mustard, breadcrumbs, hot pepper and salt to taste.
- Mix and form 12 balls, then roll them in flour.
- Heat a little olive oil in a pan and fry the balls until golden on both sides.
- For the dressing, whisk together the vinegar, pomegranate syrup, honey, mustard and olive oil.
- Cut and boil the potatoes in salted water. Cut the carrots and onion into small cubes. Saute them in the olive oil and remove from the heat.
- Thaw the peas and blanch them in salted water for 3-4 minutes. Shock in ice-cold water and drain. In a bowl combine the potatoes, peas, carrots and onion.
- Season with the dressing for the fish, a sprig of thyme and salt to taste. Serve the balls over the garnish and drizzle with the sauce.
Did you know that... The salmon trout (Oncorhynchus mykiss gairdneri and O. m. irideus) is a local subspecies of the American rainbow trout. Its size is 450 g - 2.30 kg.