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🍽️ Polpette di pesce speziate

316 kcal · 30 min · 4 porzioni

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Ingredienti

Preparazione

  1. 1. Rinse the fish fillets under cold water.
  2. 2. Pat the fish dry with a kitchen towel.
  3. 3. Cut the fish into very small cubes.
  4. 4. Place the fish cubes into a bowl.
  5. 5. Place the bowl in the freezer compartment for about 10 minutes to chill the fish thoroughly.
  6. 6. Wash the tomatoes under running water.
  7. 7. Dry the tomatoes with a cloth.
  8. 8. Cut out the hard stem areas of the tomatoes in a wedge shape.
  9. 9. Dice the tomatoes very finely.
  10. 10. Place the diced tomatoes into a separate bowl.
  11. 11. Peel the orange thickly, removing the white pith as well.
  12. 12. Carefully cut the orange segments out between the membranes using a sharp knife.
  13. 13. Catch the running juice directly in the bowl with the tomatoes.
  14. 14. Squeeze the empty membranes well over the bowl at the end to extract the remaining juice.
  15. 15. Cut the orange segments into cubes using a large knife.
  16. 16. Add the orange cubes to the tomatoes in the bowl.
  17. 17. Peel the garlic clove.
  18. 18. Mince the garlic very finely.
  19. 19. Squeeze the lime half.
  20. 20. Add half of the chopped garlic and the lime juice to the bowl with the fruit and vegetables.
  21. 21. Add one teaspoon of olive oil.
  22. 22. Season the mixture with salt and pepper.
  23. 23. Add a pinch of chili flakes.
  24. 24. Mix everything well together.
  25. 25. Wash the basil under cold water.
  26. 26. Shake the basil dry.
  27. 27. Pluck the leaves from the stems.
  28. 28. Finely chop the basil leaves.
  29. 29. Add the remaining garlic to the dip.
  30. 30. Add the yogurt to the mixture.
  31. 31. Season the dip with salt and pepper.
  32. 32. Add the remaining olive oil.
  33. 33. Stir everything together into a creamy dip.
  34. 34. Place the ice-cold fish into a stand mixer.
  35. 35. Pulse the fish briefly until it is minced.
  36. 36. Separate the egg yolk from the egg white.
  37. 37. Add the egg yolk to the fish.
  38. 38. Use the egg white for another purpose.
  39. 39. Season the fish mixture with salt.
  40. 40. Season the fish mixture with pepper.
  41. 41. Mix the mixture with the mustard.
  42. 42. Wet your hands with water.
  43. 43. Form small, flat patties from the mixture.
  44. 44. Add rapeseed oil to a non-stick frying pan.
  45. 45. Heat the oil over medium heat.
  46. 46. Fry the patties in the pan.
  47. 47. Turn the patties carefully.
  48. 48. Fry the patties for 3 to 5 minutes until golden brown.
  49. 49. Serve the patties with the tomato-orange sauce.
  50. 50. Add the basil dip on the side.

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