Moroccan Fishballs in Lemon Sauce

Author: Levana Kirschenbaum

Our Moroccan answer to Gefilte Fish: easy, fragrant, zippy and
delicious. No problem making this recipe substituting ground beef,
turkey, bison or lamb, and proceeding exactly as instructed below.  –
LK

Ingredients:

Cooking liquid:

2 tablespoons oil
Good pinch saffron threads
1 teaspoon turmeric
3 cups water

Fish mixture:

1 small onion, quartered
1 small bunch parsley
1 egg
2 tablespoons oil
1 small bread roll (gluten-free OK)
1 tablespoon grated lemon peel
Salt and pepper to taste
Pinch nutmeg
1 1/2 pounds tilapia, salmon or other fish fillet, boneless and
skinless

Lemon Sauce ingredients:

1/4 cup fresh lemon juice
2 tablespoons Dijon-style-style mustard
1 egg yolk (skip if you are egg-restricted)
1/4 cup minced parsley

Directions:

Bring all cooking liquid ingredients to boil in a wide heavy pot.
Meanwhile, in a food processor, grind all fish mixture ingredient to
a smooth paste. Transfer the mixture to a bowl. Form oval patties,
and throw them gently in the pot as you go. Reduce the flame to
medium and cook covered 30 minutes. Take out the patties
carefully with a slotted spoon, and transfer onto a platter. Reduce
the cooking liquid to about 1 cup. Remove from the fire; add the
sauce ingredients and stir vigorously with a whisk, just a few
seconds. Pour the sauce over the patties. Serve warm or at room
temperature.

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