THE OCEAN COOKBOOK 2022
Fish for tonight, and for tomorrow
Fish Balls with Remoulade Sauce and Cucumber Spaghetti
When we think of white fish our thoughts go to cod and haddock - their cousins such as hake and the ling, found in this recipe, are a great option for reducing the pressure on the more obvious species and making a sustainable and diverse choice.
Gísli Jónsson
ISF Iceland Multi-species Demersal Fishery, ICeLAND
Gísli Jónsson
ISF Iceland Multi-species Demersal Fishery, ICeLAND
"When I started my fisherman career in the late sixties, the collapse of the Atlantic Scandian herring had a devastating effect on the industry and the local communities. Today fisheries are regulated to ensure sustainable fishing for the future."
LET'S COOK...
Recipe by CHEF Dagny Ros
Chef, TV personality and author of cookbooks
"As a child, I sometimes heard about fishermen 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 fishermen themselves."
INGREDIENTS
Serves: 4
Prep time: 15 minutes
cooking time: 25 minutes
The seafood
1 kg MSC certified Ling
*Or any MSC certified flaky white fish e.g. Haddock, Hake, Cod
fish balls:
4 onions
43g flour
28g potato or corn starch
1 egg
100-200 ml milk
Butter
Olive oil
A few stalks of chives
remoulade (sauce):
200ml sour cream
15-30ml mayonnaise
4-6 small gherkins (in vinegar)
28g capers (in vinegar)
1 sm handful parsley (finely chopped)
5ml mustard
1 MSC anchovy in oil
Salt & pepper to taste
Cucumber spaghetti:
1 cucumber
Olive oil
Lemon juice to taste
Salt & pepper to taste
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!
EMAIL THIS RECIPE
1
STEP ONE
Preheat the oven to 180 ºC / 356 ºF.
fish balls
Chop the fish in a food processor and put it in a large bowl.
2
STEP TWO
Peel the onions and chop them finely in the food processor or use a knife.
3
STEP THREE
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.
4
STEP FOUR
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.
5
STEP FIVE
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.
6
STEP SIX
remoulade
Mix all the ingredients for the remoulade.
Season with pepper and salt and place the remoulade in the fridge until dinner is ready.
7
STEP SEVEN
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.
ET VOILA!
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.
FISHING FOR IDEAS?
Cook more sustainable recipes from around the world…
Shopping for seafood? Remember to look out for the little blue label.
THE RIGHT CHOICE TODAY...
HELPS PROTECT TOMORROW
THE RIGHT CHOICE TODAY...
HELPS PROTECT TOMORROW
© Food photography by @davidloftus
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