Fish balls with remoulade and cucumber spaghetti

Marine Stewardship Council
6 servings Prep: 30 mins, Cooking: 10 mins
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Delight your taste buds with a harmonious blend of succulent fish balls, accompanied by a zesty remoulade sauce that adds a burst of flavour. The dish is elegantly finished with delicate cucumber spaghetti, creating a refreshing and satisfying culinary experience.

By Independent Contributor January 16 2024
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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
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
Cucumber spaghetti
1 cucumber
olive oil
lemon juice — to taste
salt and black pepper — to taste
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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.


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.


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.”

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