Fish balls with ouzo and mustard with Chili and Paprika Kalamata Papadimitriou – Kalamata Papadimitriou

Fish balls with ouzo and mustard with Chili and Paprika Kalamata Papadimitriou

grammi_sintagis
Chef:
Product:
Mustard Chili and Paprika
Blasamic Cream Orange and Lemon

Perfect snack for ouzo and good company. The suggested vinaigrette is very spicy and you can replace it with the smoother mild mustard Kalamata Papadimitriou.

Preparation: 30 minutes

Frying: 15-20 minutes in total

Ingredients for 4-6 people

700 gr. frozen white fish fillets (cod, perch, pagkasious, etc)
3 soaked and well wrung barley rusks
1 egg
3 tablespoons of ouzo
1 chopped sweet red pepper
3- 4 chopped green onions
1 cup of chopped fresh dill
1 tablespoon of mustard with chilli & paprika Kalamata Papadimitriou
1 teaspoon of sweet ketchup
1/3 cup of olive oil
salt and freshly ground pepper
breadcrumbs for breading
sunflower oil for frying

For the vinaigrette:

½ cup of olive oil
2 tablespoons of mustard with chilli & paprika Kalamata Papadimitriou
2 tablespoons of white balsamic cream with orange & lemon Kalamata Papadimitrou or juice of 1 lemon
salt and freshly ground pepper

METHOD

Boil the fillets for 8-10 minutes in a pot with salted water. Drain and cool them, crush them with your fingers removing any bones and skin. Put them in a large bowl, add the soaked nuts, the egg, the dill, the pepper, the scallions, the ouzo, the mustard, the ketchup, the salt and the pepper. Lubricate your hands and knead the mixture well. Conjure up the fish balls and bread them on the breadcrumbs.

Fill the half of a large nonstick skillet with sunflower. Fry the fish balls until they get a nice golden color. Take them out of the skillet and leave them on a plate with paper towels on its bottom to drain.

For the vinaigrette: In a small bowl mix well the ingredients.

Serve the fish balls after having sprinkled them with the spicy vinaigrette.

Rusks with two different pastes Pistachio crusted grouper with quinoa salad