Always on a mission to get my family to eat more fish, this week I have been making poached fish balls.
First of all, I made a tomato sauce by heating a little olive oil in a large sauté pan and cooking a couple of onions for about 5 minutes. Then I added two 400g tins of chopped tomatoes and about 300g chopped mushrooms, covered and simmered for about 20 minutes.
While the sauce is cooking, make the fish balls. I used 2lb of chopped mixed white fish bought from my lovely local fishmonger. You can see from the photo that it made about 10 balls. I mixed the chopped fish with dried herbs, a little black pepper, 2 tablespoons of ground flaxseed (always my binding agent of choice) and an egg to bind.
I formed the fish into round balls with my hands, then placed them in the simmering tomato sauce to cook for about 20 minutes. Halfway through cooking, I turned them over.
I served these with mashed potato and roasted mixed vegetables. These fish balls are quite adaptable as you can add different flavourings to the fish or the sauce to ring the changes. For example, instead of dried herbs you could add a pinch of chilli or curry powder for more exotic fish!