Fish Balls with Pita Bread

Ingredients

• 4 pita breads (for filling)
• 4 leaves of lettuce
• 200 g cucumber (sliced)
• 4 mild chili peppers
• 2 tbsp mayonnaise
• 2 tbsp Sour cream
• 1 tbsp ketchup
• Salt
• Cayenne pepper
• 2 tbsp cognac
• 0.5 lemon juice
• 4 tbsp heavy cream
• 1 tsp horseradish (jar)
• 250 g fish fillet (e.g., cod)
• Salt
• Cayenne pepper
• 0.5 tsp cumin
• 0.5 tsp ground coriander
• 3 tbsp Lime juice
• 1 tsp grated lime zest
• 3 Tbsp finely chopped basil
• 1 Egg white
• 1 tbsp Cornstarch
• oil for frying

Instructions

1. 1.

   Puree fish fillet in a food processor, then season with salt, cayenne pepper, cumin, coriander, lime juice, lime zest and basil. Add one egg white and mix well.

2. 2.

   Add the cornstarch, stir thoroughly. Refrigerate the fish mixture for 10-15 minutes. Using wet hands, form eight small balls from the mixture. Heat oil in a pan and fry the fish balls over medium heat for about 6-8 minutes until golden brown on all sides.

3. 3.

   Whisk together all sauce ingredients and season with salt and cayenne pepper to taste.

4. 4.

   Fill pita breads with fish balls, washed lettuce, cucumber slices, one chili pepper each, and some sauce. Serve remaining sauce separately.