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Serves 4
4 tbsps olive oil
3 spannish onions peeled & finely chopped
3 stale slices of bread, crusts removed
4 tbsps milk
2 lb tuna, skinned, boned, & finely chopped
2 cloves garlic, peeled & finely chopped
1 tbsp chopped parsley
4 eggs, beaten
2 tbsps plain flour
Salt
Sauce
1 glass dry white wine
juice of ½ a lemon
1 oz butter
1 spanish onion, finely chopped
1 tbsp plain flour
½ pt fish stock
Heat half the oil and fry the onions over a low heat until golden brown. Soak the bread in the milk. In a bowl mix the onions with the bread, tuna, garlic, parsley and 3 eggs. Season to taste with salt. Mix to a paste and form the mixture into small balls with your hands. Dust with a little flour and coat with the remaining eggg. Heat the remaining oil and fry the fish balls for about 15 mins until golden brown. Make the sauce. Boil wine and lemon juice until reduced by half. Melt the butter and fry the onion for about 10 mins until golden brown. Stir in the flour and cook for 1 minute. Stir well, remove from heat and leave to cool a little. Return to the heat and add the reduced wine a bit at a time, plus just enough fish stock to make a light sauce. Simmer for 15 minutes.
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