Fish balls in brine
Italian pumpkin risotto should be creamy, but the rice should still have a bite. A few tips will help you achieve the perfect result.
Ingredients · Servings 8
- 1 kg of fish meat
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 onions
- 3 cloves of garlic
- 2 eggs
- 1 teaspoon marjoram
- a pinch of curry powder
- caraway seeds
- For wrapping:
- 100 g breadcrumbs
- 2 eggs
- 100 g plain flour
- Further:
- 1 liter of water
- 0,2 l 8% octa
- 1 tablespoon salt
- 4 onions
- 1 small jar of sterilized peppers
- 5 balls of allspice
- 10 whole peppercorns
- 2 bay leaves
- 1 clove
- 1 carrot
- 1 parsley
- 1/2 celery
Method · 1 h 15 min
- Let the fish cakes, baked until golden brown, cool.
- Prepare the brine and boil for 5 minutes. Let the brine cool.
- Place the meatballs in a suitable container or glass, alternating layers of meatballs with layers of vegetables.
- Then pour the brine over it and tie it (you can use parchment paper or polyethylene).
- Store in the refrigerator and the meatballs will ripen in 3-5 days. They are very spicy.
Fried apple rings in pancake batter according to a Bavarian recipe. Sparkling water makes them wonderfully fluffy.
