para 10 bolinhos
A Primavera e o Verão já passaram. Uma semana de sol, "calor", céu azul e agora até para o ano. É assim aqui por estes lados.
Contudo eu continuo com refeições mais frescas e leves, um costume para esta época do ano. Assim sendo, inspirado pelo Nigel Slater, the kitchen diaries, segui esta receita de bolinhos de peixe para apreciar no pátio com molho de iogurte e uma salada. As únicas alterações à receita original, são: o facto de usar não usar mostarda, usar mais farinha para moldar os bolos e em vez de fritos, foram grelhados numa frigideira.
500 g de peixe
1 clara de ovo
um punhado de endro
1 c. sopa de farinha (e mais para envolver)
sumo de 1/2 limão
azeite
sal e pimenta
para servir
fatias de limão
iogurte com endro
Começar por cortar o peixe em bocados finos. Por numa taça a clara, algum endro finamente cortado, a colher de farinha e o sumo do limão, misturar tudo muito bem e temperar com sal e pimenta.
Deixar repousar por 10 minutos e moldar com as mãos enquanto se envolve farinha para ajudar na consistências.
Por um bocado de azeite numa frigideira em lume médio-forte e deixar cozinhar por 5 minutos de cada lado até estar dourado por fora e cozinhado por dentro.
Servir com as fatias de limão e o molho de iogurte com endro e temperado de sal e pimenta.
fishcakes and dill
for 10 cakes
Summer and spring are gone. A week full of sun, "heat", blue sky and now only next year. It's the way it works in here.
However I continue to eat more lightly and fresh, a custom for this time of the year. So, inspired by Nigel Slater, the kitchen diaries, I decided to go for this fishcakes recipe to enjoy outdoors on my backyard with yoghurt sauce and leaves. I made some changes to the original recipe: did not use mustard, use more flour to shape the cakes and instead of fried were grilled.
ingredients
500 g fish
a large egg white
a small bunch of dill
1 tbsp of flour (and more to shape)
the juice of 1/2 lemon
olive oil
sal and pepper
to serve
lemon wedges
thick yoghurt with dill
Start by chopping finely the fish. Put in a bowl with egg white, a couple of tablespoons of finely chopped dill fronds, the tablespoon of flour and the lemon juice. Then mush together with a generous grind of salt and pepper.
Let it rest for 10 minutes and squash spoonfuls of the mixture together lightly with your hands and put some flour to help the consistency.
Get a little olive oil in a frying pan on a medium-hot heat and let cook each side for 5 minutes until it's golden on the outside.
Serve with some lemon wedges and yoghurt sauce with dill and seasoned with salt and pepper.
for 10 cakes
Summer and spring are gone. A week full of sun, "heat", blue sky and now only next year. It's the way it works in here.
However I continue to eat more lightly and fresh, a custom for this time of the year. So, inspired by Nigel Slater, the kitchen diaries, I decided to go for this fishcakes recipe to enjoy outdoors on my backyard with yoghurt sauce and leaves. I made some changes to the original recipe: did not use mustard, use more flour to shape the cakes and instead of fried were grilled.
500 g fish
a large egg white
a small bunch of dill
1 tbsp of flour (and more to shape)
the juice of 1/2 lemon
olive oil
sal and pepper
to serve
lemon wedges
thick yoghurt with dill
Start by chopping finely the fish. Put in a bowl with egg white, a couple of tablespoons of finely chopped dill fronds, the tablespoon of flour and the lemon juice. Then mush together with a generous grind of salt and pepper.
Let it rest for 10 minutes and squash spoonfuls of the mixture together lightly with your hands and put some flour to help the consistency.
Get a little olive oil in a frying pan on a medium-hot heat and let cook each side for 5 minutes until it's golden on the outside.
Serve with some lemon wedges and yoghurt sauce with dill and seasoned with salt and pepper.
