Fishball Linguine

Name: Fishball Linguine
Ingredients: 350 g white fish fillets; 20 g breadcrumbs; 1 egg; 1 tablespoon chopped fresh herb (Basil, Parsley, Tarragon); 1 garlic clove, minced; 1 pinch sea salt; 3 grinds pepper; 2 tablespoons olive oil; 200 ml white wine; 4 garlic cloves, chopped finely; 2 lemons, zest of; 2 large chilies, chopped finely; 1 handful parsley, chopped finely

13 ingredients

12 steps

Ingredients

350 g white fish fillets
20 g breadcrumbs
1 egg
1 tablespoon chopped fresh herb (Basil, Parsley, Tarragon)
1 garlic clove, minced
1 pinch sea salt
3 grinds pepper
2 tablespoons olive oil
200 ml white wine
4 garlic cloves, chopped finely
2 lemons, zest of
2 large chilies, chopped finely
1 handful parsley, chopped finely

Directions

1

In a blender pulse the fish together with the egg until chopped finely but not completely mushed.
2

Transfer this to a mixing bowl and add the Breadcrumbs, Garlic and Herbs and season with salt and pepper.
3

Then mix thouroughly and leave to mingle for 10 minutes.
4

The breadcrumbs will now absorb the moisture.
5

Shape the mixture into Walnut sized balls and cover with cling film.
6

Refridgerate for an hour to let them firm up.
7

To make the Fishballs:.
8

drizzle them after they are cooled with some olive oil and swish around to get them all coated.
9

Then grill them on some grease proof paper under a medium grill, turning occationally for about 10 minutes.
10

Meanwhile cook the Linguine in salted water for 10 minutes (100g raw pata per person).
11

For the sauce, heat a wok and pour in the oil, add the garlic and chilli and let it sizzle for a minute, then add the lemon zest and parsley and the linguine.
12

Stir it all together and voila!