- 300 g fresh salmon flesh
- 300 g white fish pulp (cod, sea bass)
- 2 slices of bread soaked in milk
- coriander powder
- 2 heads of lettuce
- Worcester sauce
To prepare the salmon balls with coriander, hand the cutter (food processor) the salmon flesh together with a slice of soaked and squeezed bread, salt, pepper and half a teaspoon of coriander; mix the mixture well then divide it into small portions and form round meatballs. Then pass the white fish flesh together with the second slice of bread, salt, pepper, coriander and make the second mixture with as many balls. Pass them all, white and pink, in a veil of flour, then fry them in a froth of butter and, at the end of cooking, add a few drops of Worcester, the juice of half a lemon and the grated peel of the same; keep them warm. Peel the heads of lettuce, cut them lengthwise into four parts and let them simmer, slowly, in the covered pan, with a chopped shallot, a knob of butter, salt, pepper; after about 8 minutes of cooking, transfer the lettuces to the serving dish, place the fish balls on top, sprinkle them with the bottom of the lettuces and serve immediately.
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