- 400 GRAM WHITE FISH FILLET, in big
chunks or small fillets
- 3 TBSP FLOUR
- 4 TBSP MILK
- 1 ONION, chopped
- 75 GRAM BUTTER
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- 400 GRAM COD, in small strips
- 2 TOMATOES, cubed
- 1/2 BUNCH SPRING ONIONS, chopped
- 1 RED SWEET PEPPER, chopped
- 12 OLIVES, stoned and chopped finely
- JUICE FROM 1/2 LEMON
- 3 TBSP OLIVE OIL
- HANDFUL GREEN CORIANDER, chopped
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Puree the fish with
the flour, the milk, the onion and pepper and salt to taste. Form 20
small balls. Heat the butter until brown and fry the balls on medium
het until brown on all sides, about 6 minutes.
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Mix, for the dressing,
the olive oil with the lemon juice and ample fresh milled pepper and
salt. Now put all other ingredients together, pour the dressing on top
and mix well. Leave the salad for one hour before serving.
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