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from Iceland

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recipes


Recipes
from Catalonia

 
 
 

Fish balls

 

Esqueixada

  • 400 GRAM WHITE FISH FILLET, in big chunks or small fillets
  • 3 TBSP FLOUR
  • 4 TBSP MILK
  • 1 ONION, chopped
  • 75 GRAM BUTTER
 
  • 400 GRAM COD, in small strips
  • 2 TOMATOES, cubed
  • 1/2 BUNCH SPRING ONIONS, chopped
  • 1 RED SWEET PEPPER, chopped
  • 12 OLIVES, stoned and chopped finely
  • JUICE FROM 1/2 LEMON
  • 3 TBSP OLIVE OIL
  • HANDFUL GREEN CORIANDER, chopped

Puree the fish with the flour, the milk, the onion and pepper and salt to taste. Form 20 small balls. Heat the butter until brown and fry the balls on medium het until brown on all sides, about 6 minutes.

Mix, for the dressing, the olive oil with the lemon juice and ample fresh milled pepper and salt. Now put all other ingredients together, pour the dressing on top and mix well. Leave the salad for one hour before serving.