Fish balls in puff pastry
8 servings
60 minutes
Fish balls in puff pastry are an exquisite combination of tender fish, spicy parsley, and airy crispy dough. The origins of such a dish can be found in European cuisine, where puff pastry is often used to create textural contrast. The taste of these balls is harmonious: juicy fish is infused with the aromas of spices and onions, while the dough adds lightness and crunch. This dish is perfect for both festive gatherings and cozy family dinners. It can be served with tartar sauce or lemon dip to enhance the freshness of the fish flavor. The simplicity of preparation makes it accessible even for novice cooks, while its impressive appearance as little balls will pleasantly surprise guests.
1
Chop the fish (I had trout and hake) and onion in a meat grinder or blender, add chopped parsley, season with salt and pepper, and roll into balls the size of a walnut. I made 23 balls.
- Fish fillet: 450 g
- Onion: 1 piece
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
We roll out the dough and cut it into strips about 1 cm thick.
- Puff pastry: 300 g
3
We wrap strips of dough around the fish balls, similar to rolling threads into a ball. About two strips are used for each ball.
- Puff pastry: 300 g
4
I rolled several balls this way, and with the others, I performed the following manipulation: I rolled over the ribbon again with a rolling pin; it became slightly thinner and wider, making it easier to wrap around the ball. By the way, this manipulation later makes the dough layer thinner.
- Puff pastry: 300 g
5
Coat the prepared balls with beaten egg or just yolk and send them to an oven preheated to 200 degrees for 25-30 minutes. Quick, impressive, and tasty.
- Chicken egg: 1 piece
