For the meatball mixture, chop the salmon until very finely chopped. Then we put it in a bowl and mix it with the egg, a tablespoon of breadcrumbs, a tablespoon of old-fashioned mustard and a sprig of chopped dill. Mold the meatballs, pass them through flour and fry them in hot oil until golden brown on the outside.
To make the dill sauce: mix the mayonnaise with the water and lemon juice, and add the finely chopped dill. We pour the sauce over the meatballs, and ready.
Hake meatballs in white wine sauce
Ingredients: 1 small onion, Extra virgin olive oil, 600 g Hake (can be frozen), 2 Garlic cloves, Fresh parsley, 1 Roll soaked in milk and drained, 1 Egg, White wine, Salt, Ground black pepper, Flour for batter . For the sauce: 2 cloves of garlic, fresh parsley, 150 g chopped onion, extra virgin olive oil, 50 g flour, 80 g white wine, 450 ml fish broth or fumet, salt.
Elaboration: Boil the hake and let it cool, then remove the skin and bones. Cut the onion very small and fry it in a pan with a little oil. Add the minced garlic and let it cook a bit. Add the crumbled hake and chopped parsley, and mix everything. Drain the bread from the milk and add it. Add the egg, white wine, salt and pepper and stir everything over the heat until you get a soft but firm dough. If it is too soft we can add a little breadcrumbs. When the dough is cold, we form the meatballs, pass them through flour and fry them. To make the sauce, we cut the garlic, parsley and onion. Heat a little oil in a frying pan and first fry the onion and then add the garlic and parsley, being careful not to burn them. Add the flour and stir quickly to integrate. Add the white wine, the broth, the salt and let it reduce a little. Add the meatballs to the sauce and let it all cook together until the sauce thickens, stirring very carefully from time to time so that the meatballs don’t stick but so they don’t fall apart.
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Cuttlefish or cuttlefish meatballs
Ingredients: 600 g of cuttlefish, 1 onion, 100 g of hard bread, 1 egg, 3 sprigs of fresh parsley, 1 clove of garlic, saffron, fish broth or fumet and potatoes for the garnish.
Preparation: we clean the cuttlefish well inside and out, removing the bone, the guts and the beak or we ask them to clean it for us at the fish market. Cut the pod, fins and tentacles into pieces, removing the hard parts. With a kitchen robot, chop the cuttlefish with the stale bread, the parsley, the garlic and the egg, with a pinch of salt and two turns of the pepper mill. We process lightly to obtain a dough with which we will make the meatballs. It should not be like a puree but the pieces of cuttlefish should be recognized. We form the meatballs, pass them through flour and fry them in oil without browning them excessively so that they do not dry out. We drain them well and reserve them while we make the sauce, for which we need a fish broth or stock. Chop an onion very fine, so that when poached it is almost like a cream. We put it to fry over a very low heat in the same oil in which we have browned the meatballs, in which we will have left the flour residue from the frying, which will help to give body to the sauce. Add the fish stock in which we will have diluted the saffron and let it cook for a few minutes so that it reduces and thickens a bit. Add the meatballs to the saucepan and bring to a boil for about ten minutes, stirring occasionally so that the meatballs do not stick to the bottom. We serve with a side of white rice or very thin straw potatoes.
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Hake meatballs in green sauce
Ingredients: 500 g of hake, 1 egg, 100 ml of milk, 100 g of breadcrumbs, wheat flour, extra virgin olive oil, 1 onion, 1 clove of garlic, parsley to taste, 50 ml of sherry, 500 ml of fish broth or fumet, salt and pepper to taste.
Preparation: we cut the fish into strips and these into small squares, chopping as if we were making minced meat with the hake. We place it in a bowl together with the chopped parsley, a clove of garlic, the breadcrumbs soaked in milk and the egg, mixing everything until it forms a dough. We form balls with the dough, pass them through flour and fry them until lightly golden in a pan with olive oil. Drain the balls on absorbent paper to remove excess oil. We prepare a sauce by chopping an onion into very small pieces and poaching them in olive oil until they soften. Add two minced garlic cloves and a little parsley and stir it with the onion for two minutes. Then we add the Sherry wine and let it evaporate. Add 500 ml of fish broth and lower the heat, letting it cook for 10 minutes. We put the meatballs in the broth, taking into account that the initial level of broth should not exceed half of its height and let the whole, giving a gentle boil for five minutes. After sprinkling with a little more chopped parsley, we have them ready to serve.
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Cod meatballs with raisins and pine nuts
Ingredients: 500 g of desalted cod, 1 bay leaf, 200 g of stale bread from the day before, 200 ml of milk, 2 cloves of garlic, parsley, a splash of lemon juice, 2 tablespoons of breadcrumbs, 70 g of sultanas , 40 g of pine nuts, 2 tablespoons of wheat flour, 1 onion, 1 tomato, 1/2 glass of white wine, 15 hazelnuts, a few strands of saffron, extra virgin olive oil, salt and ground black pepper.
Elaboration: We put the bread cut into slices in a deep plate and bathe it with the milk, letting it soak well. Blanch the cod for about three minutes in a saucepan of boiling water with a bay leaf. Drain it, reserving the cooking water. When it is warm, shred it and put it in a bowl. Add the slightly drained soaked bread to the bowl, the slightly beaten eggs, a clove of garlic and chopped parsley, a good splash of lemon juice and half of both the raisins and the pine nuts, mix well and add the breadcrumbs until leave a manageable dough but still juicy. The amount of breadcrumbs is indicative. We form some balls of the size that we like the most, pass them through flour and fry them in a pan with a little olive oil until they are a little golden. We reserve them on a plate. Put a splash of oil in a pan and fry the chopped onion, when it is poached add the grated or chopped tomato and fry for about ten minutes. Meanwhile, chop the other clove of garlic with the hazelnuts and the saffron threads. When the tomato and onion are well fried, add the meatballs, dilute the minced meat in the white wine and pour it all into the pan, add a little of the cod cooking water and the rest of the raisins and pine nuts. Let cook for half an hour, adding a little more water if we see that the sauce is too thick. Taste and adjust for salt and pepper.
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Salmon meatballs in asparagus sauce
Ingredients: 1 bunch of wild asparagus, 3 shallots, 500 grams of fresh salmon, a small onion, chives, 1 egg, breadcrumbs, Perrins sauce, white wine, oil, flour, salt and pepper.
Elaboration: We take the bunch of asparagus and cut the lower part, taking advantage of the most tender stems. Chop the asparagus, leaving the buds slightly longer. Chop the shallots and poach them in the pan with a splash of oil. Then, add the chopped asparagus and let them poach for five minutes, add a little white wine and let the alcohol evaporate. We add salt and 250 grs. of water, and let cook 30 minutes. Reserve the whole tips and grind the rest of the preparation. Strain, add more water if necessary and pour into the pan along with the asparagus tips. We taste and rectify the point of salt. Finely chop the salmon meat. You can use a mincer, but I have preferred to do it with a knife. Chop the onion and chives, and mix them with the chopped salmon. Add a whole egg, a splash of Perrins sauce, salt and pepper and mix. To get the dough to bind enough to be able to form the balls easily, we sprinkle with breadcrumbs and stir until the dough compacts well. We form the meatballs by flouring them so that they are firm and fry in oil at medium temperature. Once fried, place them on top of the sauce and heat before serving.
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