Fish Balls Of Hake And Shrimp In Green Sauce

In general  , we do not very often change the way we cook fish at home. Today, however, we have a delicious alternative to a classic recipe for fish, so you can break out of your routine: Fish balls of hake and shrimp in green sauce. Simple and delicious!

It can seem complicated to make meatballs with fish, especially hake! But you will see that if you follow our instructions,  then it is not that difficult.

How to make fish balls from hake and shrimp in green sauce

Hake fish balls are not only delicious, but they are also nutritious. Fish is an excellent source of omega-3, which is an essential fatty acid that is useful in fighting and preventing cardiovascular disease, and they are good for brain health.

The parsley in the green sauce, on the other hand, gives us a good amount of antioxidants and vitamins C, K and A, as well as folic acid and iron.

Recipe for green sauce

It is important to have the sauce in the back of your mind before you start on the primary recipe because it should over your fish balls of hake and shrimp. Part of the contrast  and extra flavor in the recipe comes from this blend of chopped herbs and olive oil.

Ingredients

• 2 spring onions.
• 125 ml white wine.
• 250 vegetable broth.
• 2 pinches crushed black pepper.
• 2 tablespoons extra virgin olive oil (30 ml).
• 1 tablespoon chopped fresh parsley (15 grams).

Preparation

1. Put a tablespoon of extra virgin olive oil on a frying pan over medium heat.
2. Then cut spring onions into small pieces and place them on the pan.
3. Then add salt and stir with a wooden spoon.
4. When you see that the onions have become transparent,  pour the white wine over and let all the alcohol evaporate.
5. Add the fresh parsley.
6. Add vegetable broth and cover, turn down the heat and simmer for 10 minutes with the rest of the ingredients.

Recipe for fish balls of hake and shrimp

Ingredients

• 2 hake fillets without bones (about 375 grams).
• 10 fresh shrimp (about 250 grams).
• 1 egg yolk.
• Lemon zest.
• 2 tablespoons chopped fresh parsley (30 grams).
• 2 tablespoons chickpea flour (30 grams).
• 1 tablespoon crushed fennel (15 grams).
• 2 teaspoons chopped garlic (10 grams).
• 1 pinch of crushed cumin.

Preparation

1. The first thing you need to do is clean the  hake fillet  very thoroughly. Be sure to remove any skin and bones that may be left in the meat.
2. Use a blender to blend the fillet  (for optimal results) and do the same with the prawns.
3. Then add the lemon zest, chopped garlic, salt and pepper.
4. Add the following ingredients little by little: Chopped parsley, crushed fennel and cumin.
5. Then  add the egg yolk together with the chickpea flour. Mix it all together thoroughly until you get a smooth, smooth dough.
6. It is important that the dough has the right consistency  so that you can shape the buns with your hand.
7. Pour the rest of the chickpea flour into a bowl and roll the buns in it.
8. To cook them, brown them in a pan with olive oil until golden brown.
9. If you want a slightly lighter dish, you can put them on a baking sheet and bake them in the oven at 170 ° C for about 20 minutes.
10. Serve them with the green sauce and your desired accompaniment.