food for thought

by michelle

saffron fish balls + fresh lemon salad

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My husband David cooked these fish balls in a tomato sauce from a recipe by Tess Mallos in The Food of Morocco. They were light and moist and perfect served with crusty bread.

saffron-fish-balls-6

In a food processor place 500g (17 oz) of skinless and boneless firm white fish (we had Ling), 1 egg, 2 spring onions, 2 tablespoons of flat-leaf parley, 2 tablespoons of coriander, 55g (2 oz) of fresh bread crumbs, a pinch of saffron soaked in 1 tablespoon of warm water for 5 minutes, ¾ teaspoons of salt and some freshly ground black pepper. Process to a paste and with wet hands form into walnut-sized balls. Place on a tray and set aside in the fridge. For the sauce coarsely grate 1 brown onion and cook it in some olive oil over medium heat. Add 2 finely diced cloves of garlic, 1 teaspoon of paprika, ½ a teaspoon of harissa and ½ a teaspoon of ground cumin. Stir and add a can of peeled and diced tomatoes, 1 teaspoon of  caster sugar, a little water if necessary and salt and pepper to taste. Cover and simmer for 15 minutes. Add the fish balls, making sure they settle into the sauce. Cover and  simmer gently for 20 minutes before serving.

A lemon salad is perfect with fish. Be warned, this is a very tart salad and a little goes a long way.

lemon-and-parsley-salad

Peel 6 lemons making sure that all the pith and membranes are removed. Remove any seeds then dice and put them into a bowl. Halve 1 small red onion and slice it thinly. Add to the lemons along with 1 teaspoon of caster sugar, a generous amount of flat-leaf parsley and salt to taste. Toss and set aside for 10 minutes before serving.

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Written by michelle picker

June 21, 2013 at 7:33 am

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