Hake And Shrimp Meatballs In Green Sauce

We generally do not vary the way we prepare fish at home. Today we bring a delicious alternative to classic fish recipes to break the routine: hake and shrimp meatballs in a green sauce, simple and tasty. It can seem complicated to prepare meatballs with fish and much more with hake! But you’ll find that while it has its details, it’s not that difficult.

How to prepare hake and shrimp meatballs in green sauce

green sauce recipe

It is essential to consider the sauce before starting with the main recipe, as it will be placed on the hake and shrimp meatballs. Part of the contrast and extra flavor of the recipe comes from this mix of chopped spices and a hint of olive oil.

Ingredients

• 2 sprigs of chives
• ½ cup of white wine (125 ml)
• 1 cup of vegetable broth (250 ml)
• 2 pinches of ground black pepper
• 2 tablespoons of extra virgin olive oil (30 ml)
• 1 tablespoon chopped fresh parsley (15 g)

Preparation

1. First, heat a tablespoon of extra virgin olive oil in a pan.
2. Then, chop the spring onions into very fine pieces.
3. Afterwards, add a pinch of salt and stir with a wooden spoon.
4. Once the onions are transparent, pour in the cup of white wine and let all the alcohol evaporate.
5. Also add the tablespoon of fresh parsley.
6. Finally, cover with the vegetable stock, reduce the heat and cook for 10 minutes with the rest of the ingredients.

Hake and shrimp meatballs recipe

Ingredients

• 2 boneless hake (hake) fillets (about 375 g)
• 10 fresh shrimp (about 250 g)
• 1 egg yolk
• 1 lemon zest
• 2 tablespoons of chopped fresh parsley (30 g)
• 2 tablespoons of chickpea flour (30 g)
• 1 tablespoon ground fennel (15 g)
• 2 teaspoons of granulated garlic (10 g)
• 1 pinch of powdered cumin

Preparation

1. First, clean the hake fillets thoroughly. Be sure to remove any skin debris and small pimples that may have been left.
2. Then, use an electric shredder or a kitchen robot (to get a better result) and repeat the same with the shrimp.
3. Afterwards, add lemon zest, granulated garlic, salt and pepper.
4. In addition, gradually incorporate the following ingredients: chopped parsley, ground fennel and an extra touch of powdered cumin.
5. Also add the egg yolk and chickpea flour. Mix everything very well, until you get a consistent and homogeneous dough.
6. It is important that the dough has the necessary consistency to shape the hake and shrimp meatballs by hand.
7. Then in a bowl, pour the rest of the chickpea flour and pass the dough balls there.
8. Finally, to cook them, you can pass them in a non-stick pan with oil and brown them until they are done.
9. For example, if you want a lighter meal, place them on a tray and bake them at 170°C for about 20 minutes.