Fish Balls

Step 1.

Season the fish fillet with any herb you like. I used fresh thyme, grated lemon peel, salt, pepper and olive oil. Put aside at least 1/2 hour.

Step 2.

Boil spinach in salt water, drain and put aside.

Boil whole carrots until soft in mixed of water, honey and a pinch of salt. When cooked, put aside.

Step 3.

Boil large yellow potatoes with skin in salted water. When cooked, peel and mash them up, add butter, salt and pepper. Put aside.

Step 4.

Prepare Mix breadcrumb with parmesan and mixed herb, salt and pepper.

Step 5.

Assembling each fish: on a plate, lay two long layers of glad wrap, place 2 lengthy spinach leaves on top of it, put the marinated fish on top of spinach, put one carrot on each ( cut excess length), and roll all together tighly.

Wrap the rolled fish and veggies with glad wrap tightly and tie up on both end.

Step 6.

When each has done the same poach all assembled fish in simmering water for 15 minutes (time is depends on thickness and what kind of fish). DO NOT LET THE WATER BOILING. Must keep in simmering water.

Step 7.

When fish are cooked, take them out and unwrap, put in the fridge until cool.

Chop two pieces of prosciutto, put into the frying pan with few drops of olive oil, fry until crunchy.

Step 8.

When they are cooled, cover each with cool mashed potatoes, sprinkle small amount

of prosciutto and put back in the fridge to make each ball firm. ( if too soft, can fall apart. Therefore no milk or any liquid added on mashed pot)

Step 9.

When balls of fish firm and cool, dust each in flour, eggwash, and breadcrumb and fried until golden brown in hot oil ( if not hot enough can fall apart) at this stage you are only cooking the outer layer of the ball because the inside are cooked already.

Step 10.

DRIZZLE:

Put small amount of olive oil and few square of butter into small frying pan, add 3/4 slices onion and few twigs of rosemary and let them caramelise on bottom part and around it, and put aside the onions.

Add balsamic vinegar and red wine onto remaining brown butter oinon, add salt and pepper, and a teaspoon of sugar and let it reduce.TASTE! When drizzle sauce ready, piur onto the onions. Done! Now the onion is partially caramelised, partly acidic partly sweet, but still firm.

The drizzle sauce is part of the caramelised onion, for the onion accompany the crumbed fish ( not for the sauce of the fish) with the crumbed fish! The crumbed fish does not need any other sauce, because when eaten each fork with all elements, it should already tasty ( with savoury fish, sweet carrot, and fresh spinach. The onion and drizzle is to cut the richness of the crumbed fish.

Time to eat now!