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?
- Crumble the bread into the hot milk and let it swell.
- Cut the fish with a knife as if for fish tartare.
- Chiseel the chervil, peel and chop the garlic.
- Mix the bread, chervil, garlic, fish and a single beaten egg. Season with salt and pepper and form the meatballs.
- 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.
- Cut the onions into brunoise, confit them, add the tomato coulis, curry and season with salt and pepper.
- Add the meatballs.
- 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