Fish balls with honey and fresh herbs

Servings: 4

Prep Time: 30 minutes

Cooling Time: 2 hours

Cooking Time: 15 minutes

Ingredients

Polenta disks

• 500 ml (2 cups) milk
• 500 ml (2 cups) vegetable broth
• 250 ml (1 cup) fine cornmeal
• 60 ml (4 tbsp) butter
• 250 ml (1 cup) parmesan cheese, grated
• Salt and pepper to taste

Fish balls

• 400 gr (13 1/2 oz) raw white fish (haddock, cod, other)
• 250 ml (1 cup) boiled potato cubes
• 1 egg
• 60 ml (4 tbsp) parsley, chopped
• 60 ml (4 tbsp) dill, chopped
• 8 ml (1/2 tbsp) turmeric
• 15 ml (1 tbsp) honey
• 90 ml (6 tbsp) table)olive oil
• Salt and pepper to taste

The sauce

• 1 l (4 cups) homemade tomato sauce
• 250 ml (1 cup) green olives, chopped
• 1 lemon, juice
• 60 ml (4 tbsp)parsley leaves, chopped
• Salt and pepper to taste

Preparation

1. In a saucepan, heat the milk and broth. Over low heat, pour in the semolina in a drizzle, stirring constantly with a whisk, until there is no more liquid, about 5 minutes of cooking.
2. Off the heat, add the butter and parmesan. Check the seasoning.
3. On a baking sheet, covered with a silicone mat, spread the cooked semolina and let cool for 2 hours.
4. Using a cookie cutter, cut out disks of polenta.
5. In a hot pan, brown the polenta disks for 2 minutes on each side. Remove and set aside.
6. In the bowl of a food processor or using a hand blender, puree the fish, potato, egg, parsley, dill, turmeric, honey, salt and pepper.
7. Using your hands, form small balls.
8. In a hot pan, brown the meatballs in olive oil for 2 minutes on each side.
9. Add the tomato sauce, olives, lemon juice and parsley and simmer for 8 minutes. Check the seasoning.
10. On half the number of polenta discs, place a meatball and cover with another disc.