Main Dish Recipes - Fried Salmon Balls with Sweet and Sour Peppers Recipe

Ingredients

• 300 g/10 oz potatoes

• 500 ml/18 fl oz fish stock (refer recipe)

• 1 bay leaf

• 400 g/14 oz salmon fillet, cut into cubes

• 1 red pepper

• 1 yellow pepper

• 2 medium courgettes

• 1 medium onion

• 200 g/7 oz button onions, peeled

• 2 tablespoons olive oil

• Sugar

• A dash of balsamic vinegar

• Salt

• Freshly ground black pepper

• 1 tablespoon finely chopped parsley

• 1 tablespoon finely chopped chives

• 2 egg yolks

• 1 tablespoon corn-flour Freshly grated nutmeg

• 2 egg whites, beaten into stiff peaks

• Flour for coating

• Oil for frying

Serves 4

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Method:

1. Peel and dice the potatoes. Heat the fish stock with the bay leaf and boil the potatoes in this liquid for about 20 minutes until tender. Towards the end of the 20 minutes, add the salmon and poach briefly.

2. Cut the peppers in half and remove the seeds. Cut the peppers and courgettes into 2 cm/1 inch diamond-shaped pieces.

3. Cut the button onions in half, depending on size, and sauté in hot olive oil. Add the peppers and courgettes, sprinkle with a pinch of sugar and caramelize lightly.

4. Add the balsamic vinegar, cover and cook gently until soft. Add some stock if necessary and season with salt and pepper.

5. Remove the fish from the liquid and flake with a fork. Take out the potatoes, push through a sieve or mash, and add the fish, herbs, egg yolks and corn-flour. Season and fold in the stiffly beaten egg whites.

6. Shape into walnut-sized balls, coat with flour and fry in the hot oil until golden brown. Serve with peppers and fresh ciabatta bread.