Salmon and potato dumplings (Polpette di salmone e patate)
Hooray for "polpette"!
Those who don't like meatballs, raise your hand. (I don't see anyone 😊)
You can make meatballs/cakes with thousands of different ingredients and all are equally good. They are simply delicious.
This is a different and good way to prepare salmon.
If you are tired of always eating the usual salmon, this lovely dish is for you.
The crispy and golden breading and the soft and tasty interior will surely please everyone.
PS: You will find some other meatball recipes here on my blog.
Spinach balls with ricotta cheese (Polpette di spinaci e ricotta)
Fish balls with cod (Polpette di merluzzo)
Diff. 1
Preparation: 30'
Boiling/roasting time: 50'
Wine: Gavi
Ingredients for approx. 22 buns:
- 350 g salmon fillet
- 250 g potato
- 1 tablespoon breadcrumbs + to turn
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley leaves
- 1 tablespoon finely chopped chives
- 1 large egg
- 2-3 spring onions
- salt and freshly ground pepper
- 6-7 dl peanut oil for frying
Ingredients for cooking salmon:
- 1 leek
- 1 carrot
- 2 celery leaves
- 2 leaves parsley stalks
- 1 bay leaf
- 0,5 dl white wine
- 3 peppercorns
- 1 teaspoon coarse salt
- 1 liters of water
This is what you do:
Place the potatoes with their skins in cold salted water and bring to a boil. Let them cook until they are tender.
Allow them to cool slightly, peel and mash them with a fork.
Peel and cut the carrot into large pieces.
Rinse the celeriac leaves and the parsley stalks.
Put the water, carrot, celeriac leaves, parsley stalks, bay leaf, white wine, peppercorns and salt in a saucepan and simmer for 20 minutes.
Strain the stock through a sieve, discard the vegetables and let the stock cool slightly.
Rinse the salmon under running cold water.
Add the salmon fillet, bring to the boil and simmer for 6-8 minutes. Allow the fish to cool in the aromatic water.
Clean and chop the spring onion.
Chop the fillet with a knife.
Put the fish and the crushed potatoes in a bowl, stir in the spring onion, egg, breadcrumbs, finely chopped parsley, dill and chives and season with salt and pepper. Mix well.
Shape the dough into small balls, press down a little and turn them into the breadcrumbs.
Heat the oil in a small saucepan to 170 degrees. Use a thermometer or a toothpick. If you see it sizzling in the oil, the temperature is good.
Put in a few buns at a time and fry them for a few minutes, turning them constantly, until they are evenly browned and cooked through.
Lift the buns with a slotted spoon. Let the oil drip off a little over the pan and place them on kitchen paper.
Serve warm.