250 grams boned and skinned salmon fillets
500 grams boned and skinned halibut fillets
1 onion, minced
3 tablespoons grapeseed oil
2 tablespoons chopped parsley
1 teaspoon black pepper
1 medium leek
1 tablespoon tarragon leaves
Cayenne pepper to taste
1 tablespoon lemon juice
1 quart of fish stock
You can use whitefish, carp, or pike instead of halibut fillets
Makes 12 servings
1. Cut the fillets into pieces and blend in the food processor.
2. Preheat oil in a saucepan and sauté the onion. Combine the onion, Cayenne pepper, lemon juice, salt, and eggs and add to the fish mixture. Add tarragon and chopped parsley. Leave the mixture in the fridge for 2 – 3 hours.
3. Make fish balls and drop them into boiling water. Cook for about 15 minutes. Refrigerate for 3 – 4 hours. Garnish with leek cut into julienne and serve.