Bonito fishballs in parsley sauce with potatoes
Total time65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Fresh bonito trimmed flesh, no skin or bones 800 g
- Sun-dried tomatoes in oil drained 60 g
- Potato peeled 500 g
- Garlic 6 g mixture and 6 g sauce 12 g
- Egg 1 medium, without shell 50 g
- Breadcrumbs 25 g
- Plain flour 15 g fishballs and 10 g sauce 25 g
- White wine 50 ml
- Fish stock 400 ml
- Extra virgin olive oil 20 g potatoes, 10 g fishballs and 20 g sauce 50 g
- Parsley half mixture, half sauce 8 g
- Black pepper 0.5 g
- Salt to taste 2 g
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Method
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Heat the oven to 210°C. Cut the potatoes into 2 cm cubes, toss with 20 g oil and some salt and roast for 30–35 minutes, turning halfway, until tender.
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Finely chop the bonito by hand and mix with the chopped sun-dried tomatoes, 6 g chopped garlic, egg, breadcrumbs, half the parsley, pepper and some salt. Refrigerate for 15 minutes. Shape into 3 cm balls and dust with 15 g flour.
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Place the fishballs on another lined tray, brush with 10 g oil and bake for 10 minutes while the potatoes finish cooking. This firms the outside; they finish cooking in the sauce.
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In a wide casserole, gently cook the remaining 6 g garlic in the other 20 g oil for a minute. Stir in the remaining 10 g flour for a minute, pour in the white wine and boil for 2 minutes. Gradually stir in the fish stock and simmer for 4 minutes.
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Add the fishballs and simmer gently for 6–8 minutes until the centre reaches 75°C. Add the remaining parsley and salt, then the potatoes, and swirl the pan to coat them with sauce. Serve in four plates.
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