Cous Cous with Fish Meatballs

For approximately 4 people:

  • 500 gr of fish (monkfish, hake, cod, tuna, San Pedro…)
  • 500 gr of fish (monkfish, hake, cod, tuna, San Pedro…)
  • 3 cortadas de pan de molde sin corteza
  • 3 garlic cloves
  • 3 onions
  • 3 whole eggs
  • 50 gr de harina
  • 70 cl natural tomato coulis
  • 15 cl milk
  • 1 tbsp Colombo curry or other
  • 1 bunch of chervil
  • 15 cl virgin olive oil
  • 30 gr butter
  • Salt and pepper

How do we do it?

  1. Crumble the bread into the hot milk and let it swell.
  2. Cut the fish with a knife as if for fish tartare.
  3. Chiseel the chervil, peel and chop the garlic.
  4. Mix the bread, chervil, garlic, fish and a single beaten egg. Season with salt and pepper and form the meatballs.
  5. Beat the other 2 eggs in a wide bowl, put the flour in another wide bowl and pass the meatballs through the eggs, the flour and into the pan with the hot oil.
  6. Cut the onions into brunoise, confit them, add the tomato coulis, curry and season with salt and pepper.
  7. Add the meatballs.
  8. Prepare the couscous and serve in a soup dish with the couscous on one side and the fish with the sauce on the side.

I’d love to hear how it looks 😉

Emmanuelle Malibert


Posted on

14 de March de 2024