Fish cookies in a delicate mustard sauce

‘Taverna’ is a cookbook by Georgina Ayden with recipes from a Cypriot kitchen. Fish cookies in a creamy mustard sauce is ideal to prepare in advance for 6-8p.
Buy 1 kilo of fresh white fish. Remove skin and bones, chop in chunks. Grind 1 teaspoon of fennel seeds in a mortar. Put in a blender. Add 1 bunch of chopped fresh parsley, 100 grams breadcrumb. Blend first. Add the fish, 2 battered eggs, 4 chopped garlic cloves, pepper and salt. Blend until you obtain the paste to create balls. Taste, add some extra pepper and salt. Oil your hands. Roll equal sized balls. Put them in an oiled oven dish. Bake in the oven at 200° for 20 mins. Turn halfway.
Chop and fry 2 garlic cloves, 4 fresh onions in a drizzle of olive oil. Once glazy, add 1 table spoon of dijon mustard and 400 ml of coconut milk. Allow to simmer. Taste, add pepper and salt. Pour the sauce on the balls. Spreas 2 table spoons of drained capers. All this can be done in advance.
Slice 2 fennels. Put them on an oven dish. Spread some oil, pepper and salt. Roast in the oven until al dente. Stir halfway.
Boil some farro al dente. Chop 2  cucumbers in cubes. Mix with 1 pressed garlic clove, 2 table spoons of rice vinegar, 2 table spoons of lemon juice, a little drizzle of olive oil, pepper and salt. Marinade. Finish with black sesame seeds.
Reheat the fish balls in the oven at 200° for 15-20 minutes. Finish with fresh parsley.
Enjoy your company.


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