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🍽️ Crispy Stockfish Balls

1029 kcal · 30 min · 4 servings

Ingredients

• 400 g Stockfish
• 4 garlic cloves
• 1 tbsp finely chopped parsley
• 1 tsp grated lemon zest
• 4 anchovy fillets in oil
• 50 g breadcrumbs
• 2 eggs
• salt
• pepper
• cayenne pepper
• olive oil (for frying)
• 3 garlic cloves
• 1 egg yolk
• salt
• 250 ml olive oil
• 1 tbsp lemon juice
• 2 tsp warm water

Instructions

1. 1. Place the stockfish in a pot and cover it completely with cold water.
2. 2. Let the fish soak in this water for one to two days.
3. 3. Change the water several times during this period to draw the salt out of the fish.
4. 4. Take the fish out of the water and let it drain well.
5. 5. Put the stockfish into a pot of boiling water.
6. 6. Simmer the fish over low heat for about five minutes.
7. 7. Carefully lift the fish out of the water and let it drain.
8. 8. Let the fish cool down completely.
9. 9. Take the anchovy fillets and pat them dry with a kitchen paper towel.
10. 10. Cut the anchovies into small pieces.
11. 11. Remove the skin from the cooled stockfish.
12. 12. Remove all bones from the fish.
13. 13. Crumble the stockfish finely.
14. 14. Put the crumbled fish into a large bowl.
15. 15. Add the chopped anchovies.
16. 16. Add the breadcrumbs to the bowl.
17. 17. Add the eggs to the bowl.
18. 18. Knead all ingredients into a firm dough.
19. 19. Season the dough with black pepper.
20. 20. Add a little cayenne pepper.
21. 21. Form balls from the dough the size of a ping pong ball.
22. 22. Put oil into a pot.
23. 23. Heat the oil on the stove.
24. 24. Check the oil temperature by holding a wooden handle of a spoon in the oil.
25. 25. The oil is ready when small bubbles rise around the wooden handle.
26. 26. Put the fish balls in batches into the hot oil.
27. 27. Fry the balls for about four minutes.
28. 28. Lift the finished balls out of the oil.
29. 29. Place the balls on kitchen paper to absorb excess fat.
30. 30. Keep the finished balls warm.
31. 31. Peel the garlic cloves.
32. 32. Press the garlic through a garlic press.
33. 33. Put the pressed garlic into a bowl.
34. 34. Put the egg yolk into the bowl.
35. 35. Add a little salt.
36. 36. Whisk the garlic, egg yolk, and salt in the bowl.
37. 37. Take an electric hand mixer with beaters.
38. 38. Add about three tablespoons of oil while stirring continuously.
39. 39. Take the remaining oil.
40. 40. Add water to the remaining oil.
41. 41. Add lemon juice to the oil-water mixture.
42. 42. Stir the oil-water-lemon mixture slowly and gradually into the egg yolk mixture.
43. 43. Keep stirring continuously.
44. 44. Taste the finished aioli again.
45. 45. Serve the stockfish balls with the aioli.

Nutrition per serving

• kcal: 1029
• Protein: 86 g · Fett/Fat: 71 g · Carbs: 12 g