Plaice Meatballs

Plaice meatballs are a delicious dish that combines the delicacy of fish with the intensity of the aromas we use in the breading and cooking process. Here is a recipe you can follow to make tasty plaice meatballs.

Ingredients

• 400 g plaice fillets
• 1 egg
• 50 g breadcrumbs
• 30 g grated Parmesan
• Chopped parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil for frying
• 1 garlic clove
• Grated lemon zest (optional)

Preparation

1. Start by finely chopping the plaice fillets. You can use a knife or, if you prefer a more finely ground texture, you can also use a food processor.

2. In a large bowl, combine the chopped fish with the egg, breadcrumbs, Parmesan, chopped parsley, salt, pepper and, if desired, a little grated lemon zest. This will add a fresh touch to the preparation.

3. Mix the mixture well until it becomes homogeneous. If it is too soft to shape, you can add more breadcrumbs.

4. Form balls with the mixture, pressing them lightly between your hands. The size of the meatballs can vary according to your preferences, but usually a diameter of 3-4 cm is ideal.

5. Heat plenty of extra virgin olive oil in a pan with a garlic clove (which you will remove as soon as it has browned) and fry the plaice meatballs until they have taken on a golden and crispy color on all sides.

6. Once cooked, transfer the meatballs to paper towels to remove excess oil.

Plaice meatballs are delicious both hot and cold and can be served with a yogurt and chive sauce or a tartare sauce. They are perfect for an aperitif or as a light main course.

Trivia

Plaice is a flatfish that lives on sandy and muddy seabeds, mainly in cold waters. It is appreciated for its tender and flavorful flesh that lends itself to various culinary preparations. Plaice meatballs are an innovative way to enjoy this fish, presented in a form that is also very popular with children.