Fish Balls with Vegetable Rice and Curry Sauce

Ingredients

• 200 g Long grain rice
• salt, freshly ground pepper
• 2 red bell peppers
• 2 Celery stalks
• 1 small can of corn kernels
• 1 bunch flat parsley
• 600 g ice-cold fish fillet
• 1 egg
• whipped cream
• Grated nutmeg
• 30 g Butter
• 1 tsp flour
• 2 tsp Curry powder
• 100 ml lobster stock

Instructions

1. 1.

   Cook the rice according to the manufacturer’s instructions and drain well. Clean, wash, and cut the bell pepper and celery into small pieces. Drain the corn. Mix the vegetables with the rice and season with salt and pepper.

2. 2.

   Rinse the parsley, shake dry, pick off the leaves, and finely chop them.

3. 3.

   Process the fish through a meat grinder or blend in a mixer. Separate the egg yolk, add 0.1 l of whipped cream and spices, then pulse briefly again. Whip 0.1 l of cream stiffly and fold into the mixture. Beat the egg white stiffly and fold it in as well. Shape the mixture into medium-sized balls and simmer them in boiling salted water over low heat for about 15 minutes.

4. 4.

   For the sauce melt butter in a pot. Sauté flour and curry for 2-3 minutes while stirring. Add lobster stock and remaining whipped cream, bring to a boil, then let it simmer for another 2-3 minutes. Season with salt and pepper.

5. 5.

   Drain the fish balls and serve them together with the rice and sauce.