| Carp/eel fish ball with honey/fennel/coriander sauce and vegetables.
This recipe is inspired by two recipe found in Apicius's book Cookery and dining in imperial Rome , respectively mortaria (a spice paste from book I) and sisicia de lolligine (seemingly fried fish balls from book II). This recipe is for 4 servings.
-300g of eel/carp filet
-1 kaffir lime zest
-1/2 a celery
-2 teaspoon of honey
-6 coriander seeds
-5g of salt + 3g
-2g of ground black pepper + 2 pinch
-100g of cooked rice
-15g of butter + 20g of butter
-1 cooking pot
-1 ice-cream scoop
-1 mortar and pestle
-2 large frying pan
1)In a cooking pot put 5l of cold water, 4 turnips cut in half, 2 carrots and half a celery. Put the cooking pot on high heat. Once the water start boiling keep the vegetable in the water 10min. With a skimmer take the vegetables out of the water and put them to dry in a colander. Keep the cooking water for later.
2)In a blender put 300g of fish filet cut in 5cm chunk with 5g of salt, 2g of ground black pepper, the zest of kaffir lime, 2 eggs and 100g of rice. Blend until you have obtain a smooth paste.
3)With an ice-cream scoop make some fish balls from paste (2).
4)In a mortar grind 1/2 teaspoon of fennel seed with 6 coriander seeds and 2 teaspoon of honey.
5)In a cold frying pan add 15g of butter, put the heat on medium high, after 30g sec put the gas on high and add the fish ball from (3). Cook until golden brown on all side (this should take around 3min by side). Add 10cl of the cooking water made in (1) and the paste from (4). Let it boil down until it forms a thick glaze. Keep warm.
6)Now cut the vegetables from (1). The half turnip should be cut again in 3 equal chunk. The carrot should be cut at the middle an each chunk obtained again in half. Each celery stick should be cut in 5 cm long chunk.
7)In another cold frying pan add the 20g of butter, put the heat on medium high, after 30g sec put the gas on high and add the cut vegetable from (6). Cook for 6 min and season with 3g of salt and 2 pinch of ground black pepper.
8)Put some of the vegetables from (7) in a plate, add the fish balls from (5). Serve.