Fish Kefta with herbs and spices

Fish balls with delicate flesh, seared in the pan and scented with fresh herbs. The texture is supple, the center remains juicy under a lightly browned and fragrant crust.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 354
• Protein: 41 g
• Carbs: 14 g
• Fat: 14 g

Ingredients

• 400 g Whiting ( trimmed and minced fillets )
• 400 g Pollack ( trimmed and minced fillets )
• 1 piece Red onion ( very finely minced )
• 2 piece Garlic ( pressed )
• 0.5 piece Flat-leaf parsley ( minced bunch )
• 0.5 piece Fresh cilantro ( minced bunch )
• 1 piece Egg ( whole )
• 50 g Breadcrumbs
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pinch Hot pepper en poudre optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 3 tbsp Extra virgin olive oil
• 1 tsp Harissa ( to taste )
• 0.5 piece Preserved lemon ( peel only, finely chopped )

Instructions

1. Fish preparation

   Check for bones. Finely chop the whiting and pollack with a knife to obtain minced meat that retains structure, without turning it into a puree.

2. Chopping the aromatics

   Finely chop the red onion, flat-leaf parsley, fresh cilantro, and the preserved lemon peel. Press the garlic cloves. Everything must be very fine to blend well with the fish.

3. Mixing the stuffing

   In a mixing bowl, combine the fish, aromatics (including the preserved lemon), harissa, egg, breadcrumbs, and spices (cumin, paprika, chili). Work by hand until the mixture is homogeneous and pulls away from the sides.

4. Shaping the keftas

   Form slightly elongated balls the size of a large walnut. Press them firmly between your palms so they don't break apart during cooking.

5. Pan-searing

   Heat the olive oil in a skillet. Add the keftas. Brown on each side until a brown crust forms. The fish is cooked when it is firm to the touch.

Chef's tips

• The secret is hand-chopping with a knife: a food processor heats the flesh and makes it elastic.
• If the filling sticks to your hands, lightly moisten them with cold water to shape the balls.
• Do not overcrowd the pan, otherwise the keftas will boil in their juices instead of searing.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat over low heat in a pan with a splash of water to maintain tenderness.