A recipe for White Tuna fishballs from ” Spain on a Plate” by Maria Jose Sevilla. You can use different fish if preferred.
Ingredients
- 4 tbsps olive oil
- 3 spanish onions peeled and finely chopped
- 3 stale slices bread crusts removed
- 4 tbsps milk
- 2 lb tuna shinned, boned and finely chopped
- 2 plump cloves garlic peeled and finely chopped
- 1 tbsp chopped parsley
- 4 free range eggs beaten
- 2 tbsps plain flour
- sea salt
SAUCE
- 1 glass dry white wine
- juice of 1/2 lemon
- 1 oz butter
- 1 spanish onion peeled and finely chopped
- 1 tbsp plain flour
- 1/2 pint fish stock
Servings:
Instructions
- Heat half the oil and fry the 2 chopped onions over a low heat until golden brown. Meanwhile soak the bread in the milk.
- In a bowl mix the cooked onions with the bread, tuna, garlic, parsley and three eggs. Season to taste with salt. Mix to a paste and form into small balls with your hands. Dust with a little flour and coat with the remaining egg.
- Heat the remaining oil and fry the fishballs, turning occasionally, for about 15 minutes until golden brown.
- Meanwhile make the sauce. Bring the wine and the lemon juice to the boil and boil to reduce by half.
- Melt the butter and fry the remaining onion for about 10 minutes until golden brown then stir in the flour and cook for a minute. Stir well, remove from the heat and leave to cool a little.
- Return to the heat and add the reduced wine, a little at a time, and just enough fish stock to make a light sauce. Simmer gently for 15 minutes.
- Serve the albondigas with the sauce to accompany.
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