BALLS OF FISH AND COUS COUS GLUTEN FREE

 

polpettine_di_pesce_e_cous_cous_senza_glutine_blog

This is my interpretation of a dish from the Lebanese “kibbit sumak” a pie of burgul and mackerel.

I made a dish without gluten using corn couscous and rice, I replaced the mackerel fillets of cod (readily available already filleted) and I reduced the size of preparation making nibbles fast to prepare that lend themselves to a thousand variations in taste, shape and choice of varieties of fish.

By reducing the size of a pie dish of meatballs in the texture it is crisp on all sides outside and soft inside, making the dish suitable for children because it is reminiscent of the famous “fish fingers”, needless to say this is a version healthy why not fried but baked and above all homemade.

Accompanied by a sauce and flavored with spices in this recipe as I did become a tasty finger food. You can accompany them with a sauce, I suggest that onion saffron and pine nuts, or accompany them with a salad are great with that of oranges and black olives.

polpettine_di_pesce_e_cous_cous_senza_glutine

 

 

 

 

 

 

 

 

 

Ingredients for 85 pyramids of 3 X 3 cm:

  • 500 g cod fillet
  • 250 g couscous corn and rice
  • 60 g long grain rice already cooked (I basmati rice)
  • 125 g onion
  • 1 organic orange
  • 7.5 g salt
  • 1 teaspoon coriander seeds
  • 1 bunch of parsley

Ingredients for onions sauce:

  • 150 g onion
  • 65 g pine nuts
  • 1 teaspoon saffron
  • 2 tablespoons extra virgin olive oil
  • salt to taste

How to prepare the fish balls

Wash the parsley and chop.

Wash and grate the orange zest.

Crush the coriander seeds in a mortar or chop in blender.

Wash fish and pat with paper towels, cut into small pieces and grind in a blender with the onion already chopped, and salt

Cook the couscous according to the instructions on the package. In my case I brought to a boil 250 ml of water, I removed the pot from the fire poured rain the 250 g of cuocous stirring slowly with a fork, cover the pan and let stand for 2 minutes.

Stir rice and cous cou baked fish put in a blender and blend.

Combine the fish and cereal smoothies chopped parsley orange peel and coriander seeds.

At this point you can decide whether to shape the dough to cook fish by putting it in individual molds lightly oiled baking like I did, or to turn it into balls or sticks, in this case you can simply lay them on baking paper. The dough is very compact and easy to shape

Put to cook the meatballs in the oven at 220 ° C for about 25 minutes, turning to brown them on all sides.

It can be eaten hot or cold.

How to prepare onions sauce

Cut the onion into rings and leave to cook gently with the extra virgin olive oil when frying must not soften, add the pine nuts and saffron and cook over very low heat a few more minutes.

I left the whole onion, but you can also blend it with an immersion blender to make a sauce.

 

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