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Here’s a little idea for Christmas eve. It’s not complicated and its variety will delight your taste buds.

Ingredients:

  • 250 grams of white fish fillet (I used hake)
  • 4 salted anchovy fillets
  • 2 crumbs of bread
  • 0,5 dcl milk
  • 1 small onion
  • 2,5 dcl tomato puree
  • a bit of pepper
  • 1/2 tsp of salt
  • 2 tsp chopped parsley
  • 1 tsp capers
  • 14 small sized black olives
  • 1 egg
  • 4 tbsp olive oil
  • 4 tbsp coarse flour

For polenta:

  • 50 grams polenta
  • 250 ml water
  • a drop of olive oil
  • 1/2 tsp salt
  • 1 tbsp Parmigiano Reggiano
  • 2 small sage leaves
  • one little rosemary branch

 

Wash fillets first and dry them with clean cloth. Slice them and put them in a pot filled with water just above fish. Bring the water to boil, then reduce the heat and cook for about 10 minutes. Remove fish from broth and let it cool for a while. Soak bread crumbs in milk. Prepare your blender, put sliced fish in, bread crumbs, anchovy fillets, parsley and a bit of pepper.

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Chop onion and saute until it becomes soft (for about 5 min). Put it in the blender and blend everything well. Put the egg in and combine well.

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Set aside and prepare polenta.

Chop sage and rosemary leaves. Put water in the pot with salt and olive oil. Bring it to boil, reduce heat and put polenta in. Cook for 3 minutes while stirring. When polenta is done, put the grated cheese and chopped leaves in it and stir well.

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I wanted to give my polenta nicer form, so I used sea shell and poured polenta in.

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Leave it to cool while frying the fishballs and making sauce. Heat 4 tbsp of oil on a medium heat, moisten your hands with water so that fishballs won’t stick to your hands. Make little balls, roll them in flour and fry until they turn lightly brown on each side.

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Now pour the puree, add olives, capers, 1/2 tsp salt and 1/2 tsp sugar.

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If the sauce is too thick for your taste, add some water. Cook for 5-10 more minutes. You can reduce amount of the salt if  your anchovy fillets are very salty.

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