Boulettes de Poisson à la Marsaillaise {Marseille-Style Fish Balls}
This fish recipe was adapted from the book "Flavors from the French Mediterranean" by Michelin 3-star chef Gérald Passedat. This dish can be prepared in advance and assembled when you serve.
Equipment
Ingredients
- 2 pounds sea bream fillets cut into small dice*
- 1 Moroccan preserved lemon rinsed (pulp removed) and chopped
- 1 small bunch cilantro finely chopped
- 2 ounces sun-dried tomatoes finely chopped
- 1 small bunch chives snipped
- 2 shallot(s) peeled and chopped
- olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 eggs
- 1/2 cup flour
- 3 cups breadcrumbs
- 2 fennel bulbs cut in 1/3-inch dice, fronds reserved
- 1 pound potatoes peeled and cut into 1/3-inch dice
- 1 onion cut into 1/3-inch dice
- 1 sachet saffron powder
- 1 star anise
- 9 cups fish stock
- salt and pepper to taste
Instructions
- Cook the shallot in a little olive oil over medium-low heat until clear.
- In a large bowl, mix the cooked shallot, chopped preserved lemon rind, cilantro, sun-dried tomatoes, and chives.
- Add the diced fish, cumin, turmeric, and the eggs.
- Season with salt and pepper and mix well.
- Shape this mixture into small balls (about 40), roll them in flour, roll them in your palms, then in bread crumbs to coat well.
- Set them on a foil-lined baking sheet. It helps to rinse and moisten your hands every 4 balls or so. If you don't much of the mixture will stick to your hands. (Make these 4-6 hours ahead and refrigerate).
- In a stock pot over medium-high heat, add a splash of olive oil and cook the fennel, potatoes, and onion until the vegetables are soft.
- Add the saffron, star anise, and fish stock and bring to a boil.
- Reduce heat and simmer over low heat for 45 minutes. (This can be made a day in advance, and reheated before serving.)
- Preheat the oven to 325°F. Drizzle the fish balls with a little olive oil, then season with salt and pepper.
- Bake for 15 minutes.
- To finish, broil the balls for 2-3 minutes to add some nice colour.
- Place 5 fish balls into 8 serving bowls.
- Ladle the broth over the fish balls, garnish with fennel fronds, and serve.
Notes
You could also use monkfish, striped bass, turbot, or any firm white fish. I used tilapia, as Whole Foods forgot to place my order.
Tried this recipe?Let us know how it was!