Fish balls with a creamy mustard, dill and caper sauce

Fish balls with a creamy mustard, dill and caper sauce

Recipe below!

I am in love with this recipe from my new Cypriot Taverna book. It’s light, punchy, something a little different and sooo flavoursome. I served it with za’atar roasted squash, and a jewelled cous cous and herb salad. Save this dish and recreate it!

You will need (4 people):
1/2tsp fennel seeds, crushed
1/2 bunch flat lead parsley
100g breadcrumbs
600g white fish (I used frozen, but you can use any) chopped into large chunks
2 eggs
Salt and pepper
Oil for frying
4 spring onions
2 garlic cloves
2 tsp french mustard
400ml creme fraiche
1tbsp capers
1/2 bunch of dill, fronds picked

Method:
1. Blend the fennel for a few seconds. Add in the parsley, breadcrumbs, fish, a pinch of salt and pepper and blend. Don’t blend to a paste, but so there is some texture left. Add in the eggs and blend for a few seconds.
2. Heat your oven to 200 degrees. Heat a drizzle of oil in a pan (oven proof pan is best but if you don’t have one, you can just transfer it to a dish). Make your fish mixture into small balls (ping pong ball size) and fry on each side until browned. Remove from the pan onto a plate (you probably have to do this in batches).
3. Mince your garlic, and roughly chop your spring onion and fry for 2 mins in the same pan. Add your mustard and creme fraiche and cook for 2 mins. Season to taste. Add the balls back in by placing them on the sauce, too with capers then put the pan in the oven for 10 minutes.
4. Scatter with dill to serve!

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