Fish balls with nut sauce
4 servings
60 minutes
Fish meatballs with nut sauce are a refined dish of Spanish cuisine that combines the tenderness of white fish with the rich flavor of almond sauce. This recipe is rooted in the traditions of Mediterranean gastronomic heritage, where nuts and seafood create a perfect duet. The meatballs are made from cod infused with the aromas of oregano and parsley, while the crispy crust gives them an appetizing texture. The nut sauce, thick and rich, adds softness to the dish with a light nutty flavor and citrus notes of lemon. These meatballs can be served hot to enjoy their depth of flavor or cold as an elegant appetizer with a glass of wine. Regardless of how they are served, they always impress with their elegance and richness of flavor nuances.
1
Clean the fish from bones.
- Cod: 500 g
2
In a food processor, blend fish, eggs, chopped onion, breadcrumbs, olive oil, oregano, and half of the parsley until smooth. Season with salt and pepper.
- Cod: 500 g
- Chicken egg: 2 pieces
- Onion: 0.5 head
- Breadcrumbs: 1 glass
- Olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Roll balls the size of apricots, first coat in flour, then in lemon juice, and again in flour. Fry in a deep pan until golden brown.
- Wheat flour: 200 g
- Lemon: 2 pieces
- Wheat flour: 200 g
4
Pour everything with broth, add the remaining parsley, cook covered for 10 minutes, then add almonds, gently mix, and simmer uncovered for 5 minutes until thickened.
- Fish broth: 1 glass
- Parsley: 1 bunch
- Ground almonds: 3 tablespoons
5
They can be served hot as a main dish or cold as an appetizer.