FLOUNDER BALLS

Fish for today. We will cook fish in a different way. They are delicious and easy to make. I will serve them with a tomato sauce but you can do it with the sauce you want. Let’s cook.

Ingredients:

2 fillets of flounder (or a similar fish)
1 boiled potato and then mashed
1 egg
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 chopped shallots
1 teaspoon parsley
½ teaspoon turmeric
Salt to taste
Some freshly ground pepper to taste
½ dry chili (optional)
Some flour
Some extra virgin olive oil
Some tomato sauce

The first thing we will do is blending the fish in a food processor. We have to get like a fish paste. Then, we will put the fish in a bowl and will add the mashed potato, the egg, the garlic, the ginger, the shallots, the parsley and the turmeric. Mix well all this. Then we will add some salt and pepper to taste. Add the dry chili too, seeded and cut in little pieces.
The next step will be to shape the fish balls. We will do this with the help of some flour. Once they are made, we will fry them in a frying pan with hot oil. When the fish balls are brown, we will leave them on kitchen paper towel to get rid of some oil. You can serve them with the sauce you prefer. This time I will serve them with tomato sauce. Put the fish balls in a frying pan with the tomato sauce and let them simmer for some minutes.
Serve hot. Enjoy!

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BABA GANOUSH

A delicacy from the Middle East. Aubergines or eggplants. Easy and delicious. Let’s get started.

Ingredients:

1 eggplant
2 cloves of garlic
1 tablespoon lemon juice
1 teaspoon onion powder
¾ teaspoon freshly ground cumin
1 teaspoon parsley
Some extra virgin olive oil
Some drops of sesame oil
Some salt to taste

First we will have to roast the eggplant in the oven. Slice the eggplant and take it to a preheated oven. The temperature should be around 400ºF. Roast the eggplant for about 40 minutes. When it is done, remove the skin of the eggplant. You can remove the seeds too. Now put it in a processor along with the garlic, the lemon juice, the onion powder, the cumin and the parsley. Blend for a while and then add some olive oil. Not too much at the beginning. I prefer to use olive oil instead of tahini. It gives it a softer flavor. I prefer it like that, but you can use tahini instead of olive oil. It is up to you. Keep on blending till you get the texture you want. Add more olive oil if necessary. Finally add some drops of sesame oil. Add some salt to taste.
A perfect dip. Enjoy!

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