Cooking Instructions
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Step 1
To make the pickles, use a pin to prick each
Small Cucumbers (3 3/4 cups)
a few times. Heat the
Water (2/3 cup)
,
Distilled White Vinegar (1 cup)
,
Granulated Sugar (1 1/4 tsp)
,
Fine Salt (1/2 Tbsp)
,
Bay Leaves (2)
, and
Yellow Mustard Seeds (1 Tbsp)
, not letting the mixture come to the boil.
Step 2
Pack the cucumbers tightly into a large, sterilized jar and pour over the brine, ensuring the cucumbers are completely covered. Tightly close the lid and leave the cucumbers to pickle for a week. Refrigerate after opening.
Step 3
For the polpette, place the
Mashed Potatoes (5.5 oz)
,
Shallot (1)
,
Fresh Dill (3 sprigs)
,
Fresh Mint (1 sprig)
, and
Italian Flat-Leaf Parsley (3 sprigs)
into a food processor and pulse until finely chopped.
Step 4
Slice the
Skin-On Hake Fillets (1.3 lb)
into sections and add to the food processor and blitz until combined. Season the mixture with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
.
Step 5
Use a spoon to shape the mixture into small balls, arranging them on a lined baking sheet. Refrigerate the polpette for 1 hour or overnight to firm up.
Step 6
Pour
Olive Oil (as needed)
into a heavy-bottomed frying pan and carefully lower each polpette into the oil. Fry the polpette over medium heat until brown on all sides, usually 5-8 minutes.
Step 7
To make the dill yoghurt, combine the
Fresh Dill (3 sprigs)
,
Lemon Zest (1/2)
, and
Garlic (1 clove)
with the
Greek Yogurt (1 cup)
.
Step 8
Finely chop two pickles and add them to the yogurt, along with 10 ml of the pickling brine. Season with salt to taste and keep chilled until needed.
Step 9
To serve, spoon a dollop of dill yogurt into a dish and top with extra chopped pickles, a few of the polpette, and a drizzle of olive oil over the top.
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