Gaggenau Digital Cookbook
Steamed fish balls
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Gaggenau appliances: Combi-Steam Oven and Teppan Yaki Temperature: 100 °C and 220 °C Humidity Level: 100% Preparation Time: 40 minutes Serves 4 |
Ingredients: 400 g haddock fillet 2 bay leaves ½ cup parsley, finely chopped Juice of half a lemon ¼ cup of (stale) breadcrumbs 1 tablespoon currant 1 tablespoon pine nuts 1 onion, finely chopped 1 teaspoon pimento Salt, black pepper 1 egg, beaten |
To fry: 1 cup flour 1 egg, beaten 1 cup of breadcrumbs ¼ cup corn oil |
Preparation: Place the fish fillets onto the steam oven tray. Arrange half of the bay leaves and parsley on the fillets then sprinkle the lemon juice on them. Bake the fish at 100% humidity level at 100 °C in the preheated oven for 5 minutes. After that, chop up the fish and put the pieces in a bowl.
Soak the bread in the water. Squeeze out the water and add the bread, pine nuts, currant, green onions, rest of the parsley and egg on the fish. Add salt, black pepper and pimento. Knead the mixture.
Put flour, egg and breadcrumbs in three separate large bowls. Roll portions of the mixture you prepared into balls and dip each ball in flour, egg and crumbs respectively.
Add oil to the preheated Teppan Yaki at 220 °C. Fry both sides of fish balls. Prepare a large dish with a paper towel on the side and place the fish balls on it after frying to drain any extra oil.
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