Fish meatballs with pasta in orange sauce
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Skinless and boneless fish fillet (I used salmon)
Onion cut into four pieces
Mashed Potato (1 medium cooked potato)
Bay orange (zest)
Short pasta grano duro (I used farfalle)
Fresh cream (or 1 cup of milk + 1 cup of canned cream without whey)
Orange juice (2 to 3 units)
Olive oil, salt, chives and rosemary
Place the fish, onion, garlic, potato, salt, 1/2 tablespoon of olive oil and the zest of 1 orange in the food processor, beating until a homogeneous paste forms.
Grease your hand with olive oil, shape into balls (they make 24 here) and brown them in the oil using a large, deep skillet. Reserve.
In the same skillet and over low heat, add the orange juice and scrape the bottom (deglace). Keep mixing while adding the fresh cream or substitute.
Season with salt and a sprig of rosemary.
When it starts to boil, add the fried meatballs and let it cook for 3 minutes.
Add the cooked al dente pasta and mix everything together.
Finish with chopped chives and serve. You can grate parmesan on top too. Enjoy your food!
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