Fish Kefta with herbs and spices
Ingredients
- 400 gWhiting (trimmed and minced fillets)
- 400 gPollack (trimmed and minced fillets)
- 1 pcRed onion (very finely minced)
- 2 pcGarlic (pressed)
- 0.5 pcFlat-leaf parsley (minced bunch)
- 0.5 pcFresh cilantro (minced bunch)
- 1 pcEgg (whole)
- 50 gBreadcrumbs
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 3 tbspExtra virgin olive oil
- 1 tspHarissa (to taste)
- 0.5 pcPreserved lemon (peel only, finely chopped)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
