Hazlenuts about Pintxo

Pintxo of Fish Balls in Nuts Sauce

Maybe you’ve never tried with Fish Balls before, maybe you only gave Meat balls a chance. Well, here you have the opportunity to learn how to cook delicious Fish balls and present them in a different way. They are clearly a second course but if you use a glass and nice toothpicks maybe you can have them as a tapa too :D. If you happen to be in Spain you should ask for albóndigas (de pescado, in this case); where albóndiga means meat/fish ball and pescado is fish.


1 tbsp of chopped flat-leaf parsley, but you could also make them with monkfish and shrimps or with seabass… whatever takes your fancy.

Ingredients

200g Fresh hake

Flour

1 thick slice of bread soaked in milk

1 toasted slice of bread

1 egg

1 tbsp of chopped flat leaf parsley

3 cloves of garlic

15 toasted hazelnuts

2 tbsp frozen peas

Flesh from the inside of 1 cooked ñora pepper

Ground black pepper

Spanish olive oil

Fish stock

Instructions

  1. Make sure you clean the fish completely, skin and fillet leaving just clean white meat. Use your fingers to crumble the meat in tiny portions and put them inside a big bowl. Add the squeezed bread soaked in milk to the bowl, 1 garlic clove (peeled and minced), the egg, half the minced parsley, a pinch of flour, salt and ground black pepper.

  2. Mix all the ingredients well and use your hands to make little balls. Get another bowl with flour inside and place the balls to prepare them for the frying.

  3. Heat some olive oil in a frying pan and when hot, place the fish balls in and keep on turning them until they get a golden colour. Drain on kitchen paper to remove excess oil.

  4. Using a mortar, add the toasted bread, hazelnuts, 2 garlic cloves, the ñora meat, the rest of the parsley and salt. Grind it all until you get a thick paste. Add a bit of olive oil and leave to one side.

  5. Take a large pan and add the fish balls, add enough fish stock to nearly cover the balls and simmer for 10 minutes.

  6. Add the pesto you have just created and the fresh peas and simmer for another 5 minutes. Taste and add more salt if necessary. Let it rest for another 5 minutes and serve hot.

I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs. 


I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.


I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.









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