Even if they take their elaboration time, we assure you that the result of these fish and seafood meatballs is very worth it. These are hake meatballs and prawns in sauce quite easy to do and with a spectacular flavor, ideal to prepare at Christmas holidays for example, when we normally entertain ourselves in cooking tasty dishes for our friends and family. At the pace that we share in recipes and get this fantastic recipe for typical fish and seafood meatballs with photos in the instructions.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make fish and seafood meatballs: |
| For the meatballs :: 1 packet of hake without thorns and skin 1 bag of crude peeled prawns 1 lemon (zest and juice) ground elldo 2 eggs whole 1 glass of breadcrumbs salt garlic in dust coriander flour to rebozar frying oil | For the sauce :: 5 tablespoons of virgin olive oil fine corn flour (corn or cornstarch) 1 brick or 1 glass of white wine 1 fish broth pill (optional) 3 water bowls tibia chopped chives |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make fish and seafood meatballs:
1. The first step to make this fish and seafood meatballs is to chop the hake that is finite and soft, and we will also add the prawns. If they are not too big we put them whole and if we do not chop them too. In this case they are whole because I like that you stumble into the hake and shrimp meatballs.
2. Add the 2 whole eggs and all the spices we put in the photo along with the salt. Then we remove very well to form as a paste. We will also introduce the juice of a squeezed lemon in that paste and half of it in scrape. We will also add the measure of a glass of breadcrumbs, and we are stirring everything very well to integrate.
3. While we let the dough of the hake and prawns meat, in a pot we will prepare the meatball sauce: we throw 5 tablespoons of olive oil and when it is hot we will introduce a small flour cup that approximately equivalent to the measure of 3 Large soup tablespoons, but we will not let the flour be brown and we will immediately put the white wine slowly and stir without stopping over low heat so that lumps are not made, then add three large bowls of warm water and continue to remove; and we also introduce the fish broth pill and chopped chives.
Trick: The fish broth pill is optional but I use it to pronounce the taste of the plate more.
4. Now it is the turn of the fish and seafood meatballs: with the dough we are making small balls that we will flour to saute later.
5. We sauté the hake and prawns meatballs without getting too brown, simply to seal them and do not get rid of when we get into the sauce.
6. Now we are introducing the hake meatballs and prawns in the sauce that will be boiling and cover so that they cook. If it is an express pot we leave them 10 minutes and if it is a conventional cover pot it will take 20 minutes over low heat.
7. The process is a bit long but it is these fish and seafood meatballs in sauce are simple to do and are exquisite. I hope you liked and comment … Greetings for all the compis chefs and that they pass a happy New Year Green that are also delicious and easy to do.
