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Fish Rissoles

Tuesday, September 21, 2010

Following our rule to cook fish at least once a week, we decided on fish for Saturday. There was no particular recipe in mind, and, exhausted by endless repair work over dreadful garden shed, I almost ended up cooking something quick like baked fish fillets with mustard, garlic, and mayo, but suddenly I got extremely bored with this, and changed my mind at an impulse. I asked Alex if he would mind something like fish rissoles -  his eyes sparkled, and with warmth in his voice he told me how he loved his mother's fish rissoles at the time when he was young... Needless to say, he accepted my idea with great enthusiasm.

What you need:
2 pounds any fresh white fish, coarsely ground or chopped
1 medium yellow onion, grated of finely chopped
1 large egg
Salt to taste
Black or white pepper
Bread crumbs, 6 tbsp
Olive/vegetable oil, about 3 tbsp

Spin fish in food processor until coarsely chopped - do not make it an even mass, there should be small pieces of fish left. Mix well all ingredients.
I baked my rissoles, but to give them a nice crunch I used oily bread crumbs on top. So, rub oil into bread crumbs with your finger tips until evenly oiled.
Turn on the oven at 380F.
With wet hands form patties, about 1 tbsp of fish mass per each rissole, put them on oiled baking tray, press a little to flatten. You should have 12 rissoles. Then put about 1/2 tbsp oiled bread crumbs on each rissole, and spread around with the back of a tea spoon. Place in the preheated oven, bake about 15-17 minutes, then broil until bread crumbs on top become golden.
Serve with mashed potatoes, rice or whatever you like.

The main thing here is not to overdo the fish, so if you are concerned about fish being raw inside, just take the fattest rissole and cut it in the middle to see if it's done, bake another couple of minutes if necessary.
Those rissoles can be eaten either hot or cold as a nice appetiser. They go well with mayo and pickle relishes, as well as with fresh vegetables.
When I cooked and tried my rissoles, I thought that they might be better slow cooked at about 250F for about 20 minutes. This way they would be juicier. I'll keep it in mind for the next time :)

My Saturday fish rissoles were simple yet different, light but very satisfying,  healthy but not boring. And... it took me only 30 minutes to cook. Not bad, isn't it?

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