Name: Fish Balls With Remoulade Sauce
Total time: 50 min
Yield: 4
Ingredients: For the fish balls; 1kg/2¼ lb MSC-certified hake, or any MSC-certified flaky white fish, such as haddock or cod; 4 onions, peeled and finely chopped; 3 tbsp flour; 2 tbsp cornflour; 1 egg; 100-200ml/4-7fl oz milk; Salt and freshly ground black pepper, to taste; Butter; Olive oil; A few fresh chives; Caperberries, to garnish; For the remoulade; 200ml/7fl oz sour cream; 1-2 tbsp mayonnaise; 4-6 small gherkins, in vinegar, drained; 30g/¼ oz capers, drained; A handful of fresh parsley, finely chopped; 1 tsp mustard; 1 MSC anchovy in oil; For the cucumber spaghetti; 1 cucumber, washed; Olive oil; Lemon juice, to taste

VMG Recipes