Fish Stuffed Meatballs Recipe

INGREDIENTS FOR 4 PEOPLE 

1.2 kg of freshwater fish mixed (carp, trout, etc..)
2 onions
2 carrots
1 celery castola
2 eggs
1 tablespoon potato starch salt

Wash the fish, squamatelo, evisceratelo, diliscatelo privatelo and skin. Put in a saucepan bones and heads, peel the onions, wash and scrape the carrots together with the rib of celery. Together the heads of fish 1 onion, half a rib of celery and carrots. Pour 1 liter of water in the pot, add salt and cook over low heat for 20 minutes after boiling, then strain the broth. Minced fish flesh, the remaining onion and celery, salt, mix well, add the potato and eggs. Knead the mixture and cut many short balls larger than a walnut, place them in a pot with boiling water and filtered fish broth and cook over low heat for 15 minutes. Let the meatballs into the broth cool, Take them out with a slotted spoon and place in serving dish. Let thicken the broth a covered container and flame, pour over meatballs and serve immediately in preparation tavola.Tempo 45 'Cooking time 40'

Fish Cupcakes Recipe

Ingredients for 4 People

- 200g of fish fillets
- 1 salted anchovy
- 50g of butter
- 150gr of flour
- 4 eggs
- Grated zest of one lemon
- Oil for frying
- salt
- pepper



First work well for fish fillets and make them steam for a few minutes.

Once cooked and chopped them drip for good.

Dissalo anchovies under running water and without the head and the central list.

As for fillets, chopped anchovy also before continuing with the next step.

Port to 2.5 dl of boiling water, butter and a pinch of salt.

I add flour to boiling water and take off everything from the fire.

Mix well.

Once mixed, and I commend the pot on the stove, stirring constantly, cook the batter that I will detach from the bottom and sides of pan, forming a ball.

I take this ball of batter and put in a bowl to cool.

As soon as the batter is completely cool add the eggs, one at a time, the flesh of fish and the chopped anchovies.

I also add lemon zest, salt and pepper.

To mix thoroughly.

Once all the ingredients blended into the mixture by spoonfuls into hot oil and fry until they do I will be puffy and golden.

Serve them hot.

Ginger Fish Rolls

213 gm canned alaska salmon pink or red
8 large chinese leaves blanched to soften
50 gm shelled prawns; chopped
4 spring onions; trimmed, cut into 2.5cm
1/2 teaspoon fresh root ginger finely minced
50 gm button mushrooms, chopped
1 long chives for tying or- strips of; raffia
4 tablespoon light soy sauce
3 tablespoon lime juice
2 tablespoon water
1 teaspoon fine shreds of lime rind
1 teaspoon root ginger
250 gm short grain rice
900 ml boiling water
1 lumpfish caviar to garnish

[If you do not have a bamboo steamer use a colander placed over a
saucepan and covered with a lid.]

Drain can of salmon reserving the juice. Flake the fish coarsely.
Flatten Chinese leaves. Trim away any tough stalks. Place equal
amounts of salmon onto center of each leaf. Surround with prawns,
onions, ginger and mushrooms. Roll up tucking ends in securely. Tie
up with the chives or raffia. Place in top of steamer. Mix soy sauce,
lime juice and rind.

Put rice into base of steamer with water and salmon juice. Cover with
fish rolls in steamer top and lid. Simmer for 20 minutes until most
of liquid is absorbed. Keep fish rolls warm. Drain rice of any excess
water and press into 12 small moulds. Turn onto a serving plate and
garnish. Serve with the warm fish rolls and sauce.

Fried Fish With Puerto Rican Sauce

----SAUCE (A----
1/2 cup olive oil
2 1/2 lb onions, peeled and sliced
1 1/2 cup water
24 stuffed olives with pimientos
2 tablespoon capers
1 can 4 oz pimientos, cut in tiny slices; in their juice
2 can (8 oz) tomato sauce
2 tablespoon vinegar
1 tablespoon salt
2 bay leaves
----THE REST (B----
4 lb fish slices 1 inch thick white meat; fish chillo
2 tablespoon salt
1 cup olive oil
4 large cloves garlic, peeled and crushed

Let's start with some fish (this is a normal all year around recipe.):

1. Prepare sauce by mixing ingredients (A) and cooking over
modearte heat about 1 hour.
2. When sauce is nearly done, season fish with salt included in B and
slightly cover with flour and fry as follows:
Put oil and garlic into a frying pan. Brown garlic over moderate
heat. Remove garlic and place in the pan as many slices of fish fit
on it. Brown at moderate heat on both sides, reduce heat to low and
cook for 15 minutes or until fish flakes easily when tested with fork
Fry remaining fish the same way.
3. Place fish in a mold and cover with hot sauce and let it stand
for 5 minutes.

Fried Fish In Spicy Sauce

1/4 cup olive oil
1 1/2 lb fish fillets
3/4 cup water
2 carrots -- thin sliced
2 small onions -- sliced
1 green peppers -- cut in
1 rings
1 garlic clove -- minced
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup cider vinegar
2 teaspoon cornstarch

Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in
skillet over medium heat. Add fish and cook until fish flakes easily
with fork; turning carefully. Will take 8-10 minutes. Heat water,
carrots, onions, green pepper, garlic, brown sugar, salt and ginger
to boiling. Cover, reduce heat and cook for about 5 minutes. Mix
vinegar and cornstarch; stir into vegetables. Heat to boiling,
stirring constantly. Boil 1 minute, then pour over fish. Serve
immediately.