Fried Fish Balls

Ingredients

• 3 large sheets of spring roll wrapper (frozen) (frozen)
• 150 g trout fillet (skinless)
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 1 tsp sesame seeds
• 1 tsp chives
• 400 ml oil
• 1 tbsp horseradish (fresh grated or jarred)
• 3 tbsp Plain yogurt
• 1 tbsp heavy cream
• 1 tsp lemon juice
• Salt
• Pepper (freshly ground)
• pickled radish slice (jar, Asian market)

Instructions

1. 1.

   Let the spring roll wrappers thaw side by side. Wash and pat dry the trout fillet, finely dice it, and season with salt, pepper, and lemon juice. Mix the fish cubes with sesame seeds and chives, then form two equal firm balls. Heat oil in a small pot until bubbles rise from a spoon handle held in the fat.

2. 2.

   Roll the wrappers together and cut into fine rings. Shake the dough rings lightly. Roll the fish balls in the dough strips until they stick well, or press a few onto them. Fry each coated ball in hot oil until golden brown and crisp, then drain on kitchen paper. Keep warm in an oven at 80°C.

3. 3.

   Whisk horseradish with cream and yogurt, season with lemon juice, salt, and pepper, and whip into foam with a hand blender. Drain the radish and arrange the warm trout balls on plates or bowls. Drizzle the horseradish-yogurt over the radish and serve.