| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food &, Drink |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Potatoes; boiled |
| 1/2 |
lb |
Salmon fillet; diced |
| 1/2 |
lb |
Cod fillet; diced |
| 5 |
tb |
Olive oil |
| 2 |
tb |
Fresh basil and parsley; chopped |
|
|
Salt and pepper to taste |
| 2 |
lg |
Shallots; chopped |
| 2 |
|
Free range eggs; beaten |
| 1 |
|
Orange; juice of |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
1 Marinade the fish in orange and lemon juice, salt, pepper, basil, parsley
and olive oil. Boil the potatoes until cooked, drain and bake on a low
heated oven for 10 minutes. Mash the potatoes and while still hot, mix in
the fish and marinade. Leave the mix to cool.
2 When cold, add the eggs and mix in. Take handfuls of the mix, shape into
large egg-sized balls and flatten to about 1" thick rounds. Grill for two
minutes and serve with a green salad.
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Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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