Pink Fishballs In Spicy Lentil Gravy Recipes

Steps:

• In a food processor, whizz the bread to fine crumbs. Set aside.
• Whizz the salmon in the food processor to break it up.
• Add the crumbs and egg white, then pulse to combine. Season.
• Divide into 12 balls and chill for 30 minutes.
• *If you are freezing the fishballs this is the stage where they can be frozen and kept in the freezer for up to 1 month.*.
• Heat oven to 400 degrees.
• Heat the oil in a non-stick frying pan.
• Add the fishballs and fry for 1-2 mins until lightly browned.
• Transfer to a baking tray, bake for 15 mins until golden.
• Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly.
• Add peppers and cook for 2 minutes.
• Add passata and lentils, bring to the boil, then simmer for 20 minutes.
• Coat fishballs in the gravy and serve.

Steps:

• Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)
• Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.
• Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
• Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.