Polpette di platessa con piattoni
Fish burgers accompanied with flat beans
zoom »
- For fishballs
- 500 g (1lb and 1 1/2oz) plaice fillets
- 1 stale roll (50 g - 1 3/4oz)
- 1 tablespoon soy sauce
- 1 tablespoon dried chives
- 1 tablespoon fresh parsley, chopped
- 1 egg
- 50 g (1 3/4oz) plain dried breadcrumbs
- 2 tablespoons extra virgin olive oil
- Salt
- For flat beans
- 1 kg (2lb and 3 1/4oz) fresh flat beans
- 100 g (3 1/2oz) young fresh onions, finely chopped
- 400 g (14 1/4oz) puréed tomatoes
- 1 tablespoon dried chives
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon marjoram
- 4 tablespoons extra virgin olive oil
- 200 ml (7 1/4fl oz - 3/4 C) white wine
- Fresh basil leaves
- Salt
- Time:
preparation: 40 minutes
cooking: about 1 hour - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 306 (kCal) 16 % GDA (*) - 1282 (kJ)
Protein: 34.6 (g) 70 % GDA
Total fat: 6.2 (g) 9 % GDA
Total carbohydrate: 30.1 (g) 12 % GDA
Sugars: 11.9 (g) 14 % GDA
Soak your stale roll in cold water for about 30 minutes and then squeeze it very well to remove the excess of water.
Meanwhile clean and wash flat beans. Put them in a large saucepan together with young onions and all the other ingredients except parsley and basil. You have to add parsley and basil only in the last minutes of cooking. Season to taste with salt, add at least a
glass of water and start cooking over a medium heat, half-covered.
Prepare fish burgers. Purée plaice fillets in a food processor until smooth. Put them in a bowl together with your soaked roll, soy sauce, aromatic herbs and egg. Stir accurately and begin to add, slowly, plain dried breadcrumbs until you have the consistency you
want. But remember that the mixture must not be too hard. Season to taste with salt, stir and begin forming mixture into 1 1/2
- 2 inch fishballs. Dip your fish burgers into the plain dried breadcrumbs and fry lightly in a non stick frying pan on all sides using 2 tablespoons extra virgin olive oil. Then add the white wine and complete the cooking. Remove from the pan with a skimming ladle and put apart fish burgers.
Meanwhile control the cooking of flat beans; add other water only if necessary. Add fish burgers, parsley and basil only in the last minutes when cooking juices are almost retired.
Serve hot or lukewarm.
Note
- - This is a delicious recipe that you can realize in summer when there are fresh flat beans. You can prepare it in advance and warm up just before serving
What's the right wine ?
Our suggestion is: Regaleali Bianco (white wine from Sicily).
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest