7.2 Recipes
Fishballs in a cabbage jacket
Ingredients
400 g fillet of cod
4 giant prawns
1 head of Chinese cabbage
1 lime
2 tablespoons soya sauce
2 eggs
2 spring onions
80 g starch
100 ml whipped cream
Salt, pepper
Preparation
Wash the fish fillet, dab it dry and cut it into small
cubes. Press out the lime. Mix the lime juice and the
soya sauce into the fish cubes and put this in the
fridge.
Clean the spring onions. Chop the onions. Blanch
the onion stem for 1 minute and then allow it to cool.
Remove 6 good leaves from the head of cabbage,
blanch them for 2-3 minutes and then allow them to
cool.
Grind the thoroughly cooled fish fillet in a mixer. In
doing so, add the cooled whipped cream bit by bit.
Season it with salt and pepper and place it back in
the fridge.
Break the prawns out of their shells and remove the
intestines. Coarsely cube the prawns, mix them with
the chopped spring onions into the fish stuffing and
place everything back in the fridge.
Remove the ribs from the China cabbage leaves and
halve the leaves lengthwise.
Shape 12 balls out of the fish stuffing and place
them on the cabbage leaves. Shapes small bundles
and tie them up with strips of spring onions.
Preheat the deep fryer to 165°C.
Whip the eggs and turn the balls first in the eggs
and then in starch.
Deep fry for 4 to 6 minutes at 165°C.
Game skewers
For 4 skewers
Ingredients
300 g hare fillet
300 g deer fillet
12 shallots
12 small mushroom heads
4 slices of pineapple (quartered)
1 fresh mango (in pieces)
Salt, pepper
Preparation
Preheat the deep fryer to 175°C.
Cut the prepared game into cubes of equal size.
Alternating with the vegetables and fruit, skewer it
on 4 skewers.
Deep fry for 3 to 4 minutes at 175°C.
Then salt and pepper.
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