Fish Balls in Rich Cream Sauce Recipe
Ingredients
| Frozen flounder fillets - 1 package, thawed | ||
| Light cream or table cream - ½ cup | ||
| All purpose flour | 4 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 4 Tablespoon | |
| All-purpose flour - 4 tbsp (for sauce) | ||
| Light cream | 1 1/2 Cup (16 tbs) | |
| Egg yolk | 1 | |
Directions
MAKING
1. Cut fish into small cubes.
2. Take an electric blender and add a part of ½ cream and few fish cubes at a time and whirl it until it turns into smooth puree. (Run the fish through a food grinder using the fine blade and blend it with cream).
3. Take a medium -sized bowl and add 4 tbsp of flour and fish mixture into it and stir them well. Cover the bowl and chill it for about 4 hours.
4. Take a large skillet and fill it with water upto 2 inches deep and season it with salt. Boil the mixture and then reduce heat.
5. Press the mixture between 2 tsps and shape it into oval.
6. Poach the fish mixture by gently simmering in water for about 5 minutes. Use spoon to remove the mixture into serving dish. Keep the mixture warm and save the ½ cup of poaching liquid.
7. In a small saucepan melt margarine and butter, and stir in about 4 tbsp flour. Stir and cook constantly until the mixture turns bubbly. Add 1 ½ cups cream and reserved fish poaching liquid and cook by stirring until the sauce thickens. Allow the sauce to bubble for a minute.
8. In a small bowl, beat egg yolk lightly. Add half of the mixture and cook again by stirring constantly for a minute or until the sauce thickens again.
SERVING
9. Serve the fish balls in rich cream sauce after topping with chopped parsley and garnishing with watercress and radish roses.
1. Cut fish into small cubes.
2. Take an electric blender and add a part of ½ cream and few fish cubes at a time and whirl it until it turns into smooth puree. (Run the fish through a food grinder using the fine blade and blend it with cream).
3. Take a medium -sized bowl and add 4 tbsp of flour and fish mixture into it and stir them well. Cover the bowl and chill it for about 4 hours.
4. Take a large skillet and fill it with water upto 2 inches deep and season it with salt. Boil the mixture and then reduce heat.
5. Press the mixture between 2 tsps and shape it into oval.
6. Poach the fish mixture by gently simmering in water for about 5 minutes. Use spoon to remove the mixture into serving dish. Keep the mixture warm and save the ½ cup of poaching liquid.
7. In a small saucepan melt margarine and butter, and stir in about 4 tbsp flour. Stir and cook constantly until the mixture turns bubbly. Add 1 ½ cups cream and reserved fish poaching liquid and cook by stirring until the sauce thickens. Allow the sauce to bubble for a minute.
8. In a small bowl, beat egg yolk lightly. Add half of the mixture and cook again by stirring constantly for a minute or until the sauce thickens again.
SERVING
9. Serve the fish balls in rich cream sauce after topping with chopped parsley and garnishing with watercress and radish roses.
Chef
