Name: Fish balls with remoulade and cucumber spaghetti
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 kg MSC certified white fish haddock or hake; 4 onions; 43 g flour; 28 g potato starch or corn starch; 1 egg; 100-200 ml milk; butter; olive oil; fresh chives; 200 ml sour cream; 15-30 ml mayonnaise; 4-6 small gherkins; 28 g capers; 1 handful fresh parsley finely chopped; 5 ml mustard; 1 anchovy fillet in oil; salt and black pepper to taste; 1 cucumber; olive oil; lemon juice to taste; salt and black pepper to taste

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Ingredients (21)

Fish balls

1 kg	MSC certified white fish — haddock or hake
4	onions
43 g	flour
28 g	potato starch — or corn starch
1	egg
100-200 ml	milk
	butter
	olive oil
	fresh chives

Remoulade

200 ml	sour cream
15-30 ml	mayonnaise
4-6 small	gherkins
28 g	capers
1 handful	fresh parsley — finely chopped
5 ml	mustard
1	anchovy fillet — in oil
	salt and black pepper — to taste

Cucumber spaghetti

1	cucumber
	olive oil
	lemon juice — to taste
	salt and black pepper — to taste

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Method:

Preheat the oven to 180ºC.

Fish balls

Chop the fish in a food processor and put it in a large bowl.

Peel the onions and chop them finely in the food processor or use a knife.

Mix the fish with the onions, flour, potato (or corn starch) and the egg. Add milk.

Make sure the mixture is not too wet, season with salt and pepper.

Melt a knob of butter in a pan over medium heat.

Make small balls of the fish mixture with your hand and a spoon and place them in the pan until it is full. Fry them for a few minutes, turn them over and continue cooking until golden brown on both sides.

Put the balls in an oven dish and sprinkle with oil. Cook the fish balls in the oven for 10 minutes or until cooked through.

Finely chop the chives and sprinkle them over the balls.

Remoulade

Mix all the ingredients for the remoulade.

Season with pepper and salt and place the remoulade in the fridge until dinner is ready.

Cucumber spaghetti

Wash the cucumber and cut it with peel into strings with a mandolin or grater.

Season with a few drops of oil, a little lemon juice, pepper and salt.

Plate 2 or 3 of the fish balls and a generous spoon of remoulade with a nest of the cucumber spaghetti and garnish with a few extra capers.

Notes

Make a lot of these balls and put them in the freezer! Also, if you make the fish mixture a few hours before cooking, then the balls are even better! Also, they also taste really nice the day after, and you can eat them cold!

Chef Naledi’s Tip: The perfect recipe for kids to cook with their parents, promising loads of family fun in the kitchen. All components can also be assembled into a kebab.

Recipe created by Chef Dagný Rós for The Ocean Cookbook 2024: “As a child, I sometimes heard about fishers who returned after a few days at sea without a catch. I thought those were terrible stories. Nobody wants empty seas – because of nature and our food, but also for our children, who may want to become fishers themselves.”