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
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.
Yields
1 servings