Traditional regional recipes of the riviera

Fish balls with anise (Plat)

fish balls with anise



4 People

500 g of fish for bouillabaisse (eg bream, whiting, monkfish, etc.).
50 g butter
1 egg + 1 egg yolk
2 tablespoons pastis
4 tablespoons of flour
1 tablespoon heavy cream
1 teaspoon of paprika
80 g breadcrumbs
Salt and pepper
3 tablespoons of sunflower oil

Recipe provided by :

Fish balls with anise

Remove skin and bones from fish and flake into a bowl.
Add the egg yolk, cream, paprika, pastis and 2 tablespoons of flour. Salt and pepper to his liking.
Mix all ingredients and make balls with your hands.
Beat the whole egg in a small bowl.
Claim crumbs with the rest of the flour in two other hollow containers.
Place the balls in succession in the flour, beaten egg and breadcrumbs.
Heat the butter with the oil in a pan.
Plunge pellets about 5 minutes over medium heat.
Once browned put them on wooden skewers.
It is ready to be served! Comes very well with a salad of young shoots.

Vue mer : crédit photo Aseed