I’m slowly cooking my way through Ottolenghi & Tamimi’s Jerusalem. I don’t know why I’m so tempted by the Jewish kitchen at the moment. Probably because I’ve fallen in love with New York again after a recent summer stay in Williamsburg.
A while ago I tried the “Fischfrikadellen”, fish fritters with mint in tomatoe sauce. For me they tick all the comfort food boxes. I admit there are more elegant ways to cook fish, methods that accommodate this elegant animal better, but that`s what comfort food is about no? If I would eat meat I’d probably do minced lamb or similar, but I don’t.
I try every fish fritter recipe I come across. I prefer the way the fish kebabs in the same book are served (with salted lemon and aubergine puree). I don’t particularly fancy the combination of tomatoe sauce and fish. I think the tomatoe overpowers the delicate taste of the fish. But the fritters themselves were really nice – especial on the next day eaten cold for lunch with sourdough bread.
Fish fritters are easy to make and you can experiment with the seasoning.
You’ll need:
For the fritters:
60 gr white bread
600gr white fish cod, polak or similar
1 medium sized onion finely chopped
4 garlic gloves squashed
30 gr Parsley chopped
30 gr coriander chopped
1 tbs ground cumin
1 1/2 Tbs sea salt
50 ml fish sauce
2 organic eggs
4 tbs olive oil
For the sauce:
2 1/2 tbs olive oil
1 medium sized onion chopped
1 1/2 ts ground cumin
1/2 ts ground paprika
1 ts ground coriander seeds
125 ml white wine
400gr pelati tomatoes
1 chili without the seeds chopped
1 garlic glove squashed
2 tbs sugar
2 tbs fresh mint chopped
salt and pepper
Heat the oil in a big shallow pan, fry the onion and the spice. Drench with wine and let simmer for 3 min. Add the tomatoes, chilli and garlic. Season with salt and pepper. Let simmer for approximately 15 min until you get a thick sauce.
Meanwhile make the fritters. Blitz the bread in a food processor. Finely chop the fish and mix the bread, the fish and all the other ingredients except the oil. Form 8 compact fritters and let them sit in the fridge for 10 minutes.
Heat half the oil in a frying pan. Once the oil is hot, fry the fritters an both sides till slightly brown. Add more oil if needed.
Place the fritters on the tomatoe sauce, add 200 ml water and cover with the lid. Let simmer for 15-20 minutes. After that switch off the heat and take off the lid, let it rest for another 10 min. Sprinkle them with the freshly chopped mint and serve hot or at room temperature.
I’m slowly cooking my way through Ottolenghi & Tamimi’s Jerusalem. I don’t know why I’m so tempted by the Jewish kitchen at the moment. Probably because I’ve fallen in love with New York again after a recent summer stay in Williamsburg.
A while ago I tried the “Fischfrikadellen”, fish fritters with mint in tomatoe sauce. For me they tick all the comfort food boxes. I admit there are more elegant ways to cook fish, methods that accommodate this elegant animal better, but that`s what comfort food is about no? If I would eat meat I’d probably do minced lamb or similar, but I don’t.
I try every fish fritter recipe I come across. I prefer the way the fish kebabs in the same book are served (with salted lemon and aubergine puree). I don’t particularly fancy the combination of tomatoe sauce and fish. I think the tomatoe overpowers the delicate taste of the fish. But the fritters themselves were really nice – especial on the next day eaten cold for lunch with sourdough bread.
Fish fritters are easy to make and you can experiment with the seasoning.
You’ll need:
Heat the oil in a big shallow pan, fry the onion and the spice. Drench with wine and let simmer for 3 min. Add the tomatoes, chilli and garlic. Season with salt and pepper. Let simmer for approximately 15 min until you get a thick sauce.
Meanwhile make the fritters. Blitz the bread in a food processor. Finely chop the fish and mix the bread, the fish and all the other ingredients except the oil. Form 8 compact fritters and let them sit in the fridge for 10 minutes.
Heat half the oil in a frying pan. Once the oil is hot, fry the fritters an both sides till slightly brown. Add more oil if needed.
Place the fritters on the tomatoe sauce, add 200 ml water and cover with the lid. Let simmer for 15-20 minutes. After that switch off the heat and take off the lid, let it rest for another 10 min. Sprinkle them with the freshly chopped mint and serve hot or at room temperature.