INGREDIENTS
– 7 mackerels
– 4 large onions
– Fresh parsley, finely chopped
– 3 finely chopped bublbs of gralic
HOLA
– Olive oil
– Flour
– 1 egg
– White wine
METHOD
Saute the onion in a large frying pan. We will be using part of the onion to mix it with the fish and the rest to make the sauce. Add the garlic bulbs, already chopped, to the onion. Add salt and leave to poach with olive oil until the ingredients turn golden.
Cut out the fish fillets and hold them from their tail. Extract the meat with a spoon or similar. Once the meat is off the bone make sure the meat pieces are not too big. If so, cut the meat in smaller pieces.
Add 1 or 2 eggs, depending on the amount of fish obtained, the finely chopped parsley, part of the onion you have sauted before (calculate by eye so you have enough onion left to make the sauce). Mix everything together.
Form the fish balls and cover them with the flour. Heat the olive oil in a large pan and deep fry them slighty. Do not over cook them, as they will be fully cooked with the sauce.
Lay the fish balls on kitchen roll to drain the excess oil.
To make the sauce you need to use the onion you have saved earlier. Reheat the onion in a large pan. Add water or fish stock and leave it for a few minutes. Add white wine. Using a food processor or similar, mix the ingredients together to obtain the sauce. Add salt if necessary. Put both, the fish balls and the sauce, in a pan and cook on a low flame.