Italian

This fish polpette recipe is so good it should come with its own warning label

Name: Fish polpette with puttanesca sauce
Yield: 4
Cuisine: /italian
Ingredients: 750g white fish fillets, skinned, boned, cut into chunks; 2 tbs finely chopped flat-leaf parsley leaves; 1/2 bunch oregano, leaves picked, finely chopped, plus extra to serve; 50g potato starch; Zest of 1 lemon, plus extra wedges to serve; 1 egg, separated; 1/2 cup (125ml) vegetable oil, plus extra, to deep-fry; 1 small white onion, thinly sliced; 50g daikon, finely chopped; 2 tbs extra virgin olive oil; 1 small red onion, finely chopped; 2 garlic cloves, crushed; 5 anchovy fillets in oil, drained; 50g kalamata olives, seeds removed, sliced; 50g salted capers, rinsed, drained; 2 bird’s-eye chillies (optional), thinly sliced; 700g tomato passata; 200g mayonnaise; 1/4 bunch oregano, leaves picked, finely chopped; 1/2 bunch basil, leaves picked, finely chopped

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https://healthimprovements.info/recipes/fish-polpette-puttanesca-sauce/z20xj5qj — Fish polpette with puttanesca sauce

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by Trisha Greentree

Jul 12, 2019

These traditional Sicilian fish cakes find perfect harmony with puttanesca.

750g white fish fillets, skinned, boned, cut into chunks
2 tbs finely chopped flat-leaf parsley leaves
1/2 bunch oregano, leaves picked, finely chopped, plus extra to serve
50g potato starch
Zest of 1 lemon, plus extra wedges to serve
1 egg, separated
1/2 cup (125ml) vegetable oil, plus extra, to deep-fry
1 small white onion, thinly sliced
50g daikon, finely chopped

Puttanesca sauce

2 tbs extra virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
5 anchovy fillets in oil, drained
50g kalamata olives, seeds removed, sliced
50g salted capers, rinsed, drained
2 bird’s-eye chillies (optional), thinly sliced
700g tomato passata
200g mayonnaise
1/4 bunch oregano, leaves picked, finely chopped
1/2 bunch basil, leaves picked, finely chopped

Method

1.

Place the fish, parsley, oregano, potato starch, lemon zest and egg yolk in a food processor and blitz until combined. Gradually add the vegetable oil. Add the onion and daikon and pulse until combined. Whisk the egg white in a bowl to soft peaks, then fold into the fish mixture. Chill in the fridge for 2 hours.
2.

Meanwhile, for the puttanesca sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, anchovies, olives, capers and chilli, if using. Cook, stirring occasionally, for 5-6 minutes or until mixture starts to caramelise. Stir in the passata, bring to the boil, reduce heat to low and simmer, stirring occasionally, for 35-40 minutes. Stir in the mayonnaise and herbs. Season. Cover and keep warm.
3.

Fill a large saucepan three-quarters full with vegetable oil. Heat to 180°C (a cube of bread will turn golden in 90 seconds). Shape 1 tbs fish mixture into rough balls. Cook, in batches, stirring gently, for 4-5 minutes or until golden. Drain on paper towel and season. Scatter with extra oregano. Serve with puttanesca sauce and lemon wedges alongside.