Moroccan Fishballs in Lemon Sauce Recipe

Posted on 25th of August, 2010 by Lévana

Picture Courtesy of Masterfile.com

Our Moroccan answer to Gefilte Fish, easy, fragrant, zippy and delicious. No problem making this recipe substituting ground beef, turkey, bison or lamb, and proceeding exactly as instructed below.

Ingredients:

Cooking liquid:

2 tablespoons oil

Good pinch saffron threads

1 teaspoon turmeric

3 cups water

Fish 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

Instructions:

Bring all cooking liquid ingredients to boil in a wide heavy pot. Meanwhile, in a food processor, grind all fish mixture ingredient to a smooth paste. Transfer the 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 patties 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: Bread Recipes, Fish Recipes, Gluten Free Recipes, Kosher Fish Recipes, Kosher Food, Moroccan Recipes, Pareve Recipes, Saffron Recipes, Sephardi Recipes