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The Whole Foods Kosher kitchen

Moroccan Fishballs in Lemon Sauce Recipe. Chicken and Beef Variations

Posted on 25th of August, 2010 by Lévana

Moroccan Fishballs

These Fishballs are our Moroccan answer to Gefilte Fish, easy, fragrant, zippy and delicious. No problem making these fishballs substituting ground beef, chicken, turkey, bison or lamb, and proceeding exactly as instructed below.


Cooking liquid:

2 tablespoons oil

Good pinch saffron threads

1 teaspoon turmeric

3 cups water

Fishballs  mixture:

1 small onion, quartered

1 small bunch parsley

1 egg

2 tablespoons oil

1 small bread roll (gluten-free OK)

1 tablespoon grated lemon peel

Salt and pepper to taste

Pinch nutmeg

1 1/2 pounds tilapia, salmon or other fish fillet, boneless and skinless

Lemon Sauce ingredients:

1/4 cup fresh lemon juice

2 tablespoons Dijon-style-style mustard

1 egg yolk (skip if you are egg-restricted)

1/4 cup minced parsley


Bring all cooking liquid ingredients to boil in a wide heavy pot.
Meanwhile, make the fishballs mixture: in a food processor, grind all fish mixture ingredient to a smooth paste. Transfer the fishballs mixture to a bowl. Form oval patties, and throw them gently in the pot as you go. Reduce the flame to medium and cook covered 30 minutes. Take out the fishballs carefully with a slotted spoon, and transfer onto a platter. Reduce the cooking liquid to about 1 cup. Remove from the fire; add the sauce ingredients and stir vigorously with a whisk, just a few seconds.  Pour the sauce over the patties. Serve warm or at room temperature.

Filed under: Beef Recipes, Bread Recipes, Chicken Recipes, Fish Recipes, Gluten Free Recipes, Kosher Fish Recipes, Kosher Food, Moroccan Recipes, Pareve Recipes, Recipes, Saffron Recipes, Sephardi Recipes

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